Save A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
I have fond memories of baking this dish with my family every weekend; its warm, cheesy goodness always brings everyone together.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard (optional), 1/8 tsp cayenne pepper (optional)
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Preheat oven:
- Preheat oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish.
- Cook pasta:
- Bring a large pot of salted water to a boil. Cook macaroni until just al dente about 1 to 2 minutes less than package instructions. Drain and set aside.
- Make roux:
- In a medium saucepan over medium heat melt 1/4 cup butter. Whisk in the flour and cook for 1 minute to form a roux.
- Add milk:
- Gradually whisk in the milk. Cook stirring constantly until the sauce thickens about 5 to 7 minutes.
- Add cheese:
- Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until fully melted. Season with salt pepper mustard and cayenne if using.
- Combine:
- Combine cooked macaroni and cheese sauce in a large bowl. Mix well then transfer to the prepared baking dish.
- Add topping:
- In a small bowl toss breadcrumbs with melted butter. Sprinkle over macaroni. Top with remaining 1/2 cup cheddar.
- Bake:
- Bake for 25 to 30 minutes or until golden and bubbling. Let rest 10 minutes before serving.
Save This recipe never fails to create warm family moments around the dinner table with its nostalgic flavors.
Notes
For extra flavor add a pinch of smoked paprika to the cheese sauce. Substitute Gruyère with mozzarella for milder flavor. Pair with a crisp green salad and a glass of Chardonnay.
Required Tools
Large pot Medium saucepan Whisk Mixing bowls 9x13-inch baking dish Measuring cups and spoons
Nutritional Information
Per serving Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g
Save This old-fashioned baked mac and cheese brings comfort and smiles to every meal.
Common Questions
- → What type of pasta works best for this dish?
Elbow macaroni is ideal due to its size and shape, allowing the cheese sauce to cling perfectly and create a creamy texture.
- → Can I substitute the cheeses used?
Gruyère can be swapped for mozzarella for a milder flavor, but sharp cheddar provides the classic rich taste expected in this dish.
- → How do I achieve the perfect cheese sauce consistency?
Slowly whisking milk into a butter-flour roux and cooking until thick ensures a smooth, creamy sauce that coats the pasta evenly.
- → Is it necessary to let the casserole rest before serving?
Yes, resting for about 10 minutes allows the sauce to set, making serving easier and enhancing the overall texture.
- → What adds the crunchy topping layer?
A mixture of panko breadcrumbs and melted butter sprinkled over the pasta before baking creates a golden, crisp crust.