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Classic Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 34 reviews
  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 6 to 8 servings 1x
  • Category: Side
  • Method: Baking
  • Cuisine: Western

Description

This Baked Mac and Cheese recipe by Nagi is the ultimate comfort food with a creamy, ultra-smooth cheese sauce and a buttery, crunchy panko topping. It features a perfectly tender macaroni tossed in butter to prevent bloating and baked to golden perfection. Ideal for gatherings, the sauce remains luscious and doesn’t dry out after baking. Using freshly grated Gruyere and mozzarella cheese ensures a rich flavor and smooth melt. This Western-style side dish is perfect for serving 6 to 8 people.

Ingredients

Scale

Macaroni

  • 250g / 8 oz macaroni (elbow pasta)
  • 1 tbsp (15g) unsalted butter (or 2 tsp oil)

Topping

  • 2/3 cup panko breadcrumbs
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 tsp salt

Sauce

  • 4 tbsp (60g) unsalted butter
  • 1/3 cup plain / all purpose flour
  • 3 cups warmed milk (low or full fat)
  • 2 cups freshly shredded Gruyere cheese (or cheddar, Colby as alternatives)
  • 1 cup freshly shredded mozzarella cheese (or other cheese of choice)
  • 3/4 tsp salt

Seasonings (optional)

  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Instructions

  1. Cook pasta: Bring a large pot of water to boil. Add macaroni and cook according to packet instructions minus 1 minute for slightly undercooked pasta.
  2. Toss in butter: Drain pasta and return to the pot. Add butter and toss until melted, coating the pasta to prevent bloating. Set aside to cool while preparing the sauce.
  3. Prepare topping: In a small bowl, mix panko breadcrumbs, melted butter, and salt. Set aside for later use.
  4. Make roux: Preheat oven to 180°C/350°F. In a large saucepan or ovenproof skillet, melt butter over medium heat. Add flour and stir constantly for 1 minute to cook out raw flour taste.
  5. Add milk: Pour about 1 cup of warmed milk into the roux to dissolve the paste, then add remaining milk gradually, whisking to keep the sauce lump-free.
  6. Add seasonings: Stir in salt, garlic powder, onion powder, and mustard powder if using.
  7. Thicken sauce: Cook the sauce, whisking regularly for 5 to 8 minutes until it thickens to a creamy consistency. It should coat the back of a wooden spoon, allowing you to draw a line through it with your finger.
  8. Add cheese: Remove sauce from heat and stir in freshly shredded Gruyere and mozzarella cheese until combined. The cheese does not need to fully melt at this point.
  9. Adjust seasoning: Taste the sauce and adjust salt if necessary depending on the saltiness of your cheese.
  10. Assemble: Pour the cheese sauce into the pot with the butter-coated macaroni and stir quickly to combine. Transfer the mixture into the skillet or a baking dish.
  11. Add topping and bake: Sprinkle the panko breadcrumb topping evenly over the mac and cheese. Bake in the preheated oven for 25 minutes or until the topping is light golden and crunchy.
  12. Serve: Serve immediately, optionally garnished with fresh parsley.

Notes

  • Panko breadcrumbs provide a lighter, crunchier topping compared to regular breadcrumbs and can be found in the Asian section of supermarkets. Regular breadcrumbs may be substituted.
  • Using freshly grated cheese is crucial for a smooth sauce; pre-shredded cheeses contain anti-caking agents that affect melting and texture.
  • Gruyere is preferred for its flavor and melt quality, but cheddar, Monterey Jack, Colby, or provolone are good substitutes. Mozzarella adds meltiness and reduces oiliness.
  • Tossing pasta with butter prevents pasta from bloating during baking and helps maintain sauce consistency. This step is optional but recommended.
  • A 2.5L (2.5qt) baking dish or a 9 x 13-inch dish is best for this recipe. Larger dishes may cause the macaroni layer to spread too thinly.
  • To prepare ahead: cook pasta, toss with butter, cool, then mix with sauce and topping. Refrigerate or freeze fully thawed before baking covered with foil. Bake 15 minutes covered, then remove foil and bake 25 minutes uncovered until golden.
  • Reheat leftovers by microwaving, then crisp topping under a grill or broiler after brushing with oil or butter.

Find it online: https://recipes.mbeams.com/classic-creamy-baked-mac-and-cheese-recipe/