Baked Mac and Cheese (Printable)

Creamy pasta with sharp cheddar and Gruyère, topped with golden buttery breadcrumbs for the ultimate comfort dish.

# What You’ll Need:

→ Pasta

01 - 14 oz elbow macaroni

→ Cheese Sauce

02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk
05 - 1/2 cup heavy cream
06 - 2 cups sharp cheddar cheese, shredded
07 - 1 cup Gruyère cheese, shredded
08 - 1 tsp Dijon mustard
09 - 1/2 tsp garlic powder
10 - 1/2 tsp onion powder
11 - 1/2 tsp salt
12 - 1/4 tsp freshly ground black pepper

→ Topping

13 - 1 cup panko breadcrumbs
14 - 1/4 cup grated Parmesan cheese
15 - 2 tbsp unsalted butter, melted
16 - 1 tbsp chopped fresh parsley (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease a 2-quart baking dish with butter or cooking spray.
02 - Bring a large pot of salted water to a boil. Add macaroni and cook until just al dente, about 1-2 minutes less than package directions. Drain well and set aside.
03 - In a large saucepan over medium heat, melt 4 tablespoons butter. Whisk in flour and cook for 1-2 minutes, stirring constantly, until mixture is foamy but not browned.
04 - Gradually whisk in milk and heavy cream. Continue whisking constantly until mixture thickens and just begins to bubble, about 5-7 minutes.
05 - Remove from heat. Stir in shredded cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and pepper until cheese is completely melted and sauce is smooth.
06 - Add drained pasta to the cheese sauce. Stir gently until all pasta is evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
08 - In a medium bowl, combine panko breadcrumbs, grated Parmesan, and melted butter. Mix until crumbs are evenly coated.
09 - Sprinkle breadcrumb mixture evenly over the pasta. Bake for 25-30 minutes until topping is golden brown and sauce is bubbling around edges.
10 - Let dish rest for 5 minutes before serving to allow sauce to set. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The combination of sharp cheddar and Gruyère creates layers of flavor that feel restaurant quality but come together in under an hour
  • That golden panko topping gives you the perfect crunch contrast against the creamy pasta underneath
  • It reheats beautifully for lunch the next day, assuming there are any leftovers
02 -
  • Do not overcook the pasta initially or it will turn mushy during baking
  • Grating your own cheese makes a huge difference since pre-shredded cheese has anti-caking agents that prevent smooth melting
  • The sauce might look thin before baking but it will thicken perfectly in the oven
03 -
  • Room temperature ingredients blend more smoothly and help prevent the sauce from breaking
  • Use freshly grated nutmeg in the sauce for a subtle warmth that complements the cheese

Go Back