Description

This classic Baked Mac & Cheese recipe features perfectly cooked elbow macaroni smothered in a rich, creamy blend of sharp cheddar, Gruyère, and mozzarella cheeses. Topped with a crispy, golden panko breadcrumb crust enhanced with Parmesan and smoky paprika, it’s baked to bubbly perfection, making it an irresistible comfort food favorite.

Ingredients

Scale

Pasta

1 lb elbow macaroni

Cheese Sauce

5 tbsp unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
2 1/2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup mozzarella cheese, shredded

Topping

1 1/2 cups panko breadcrumbs
3 tbsp unsalted butter, melted
1/4 cup grated Parmesan cheese (optional)
1/2 tsp smoked paprika (optional)

Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking and ease serving later.
Cook Pasta: Boil salted water and cook elbow macaroni until just al dente. Drain the pasta well and set aside to prevent it from overcooking during baking.
Make the Roux: In a saucepan, melt 5 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to remove the raw flour taste and start the thickening process.
Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, stirring continuously to avoid lumps. Cook the mixture while stirring until it thickens into a creamy sauce.
Season the Sauce: Add salt, black pepper, and garlic powder to the thickened sauce. Stir well, then remove the pan from the heat.
Incorporate Cheeses: Stir in sharp cheddar, Gruyère, and mozzarella cheeses until the sauce becomes smooth and all the cheese is melted into the mixture.
Combine Pasta and Sauce: Fold the cooked elbow macaroni into the cheese sauce, ensuring every piece is well coated. Transfer this cheesy mixture evenly into the prepared baking dish.
Prepare Topping: In a small bowl, mix the panko breadcrumbs with melted butter, grated Parmesan cheese, and smoked paprika if using. This mixture will give a crunchy, flavorful crust.
Add Topping and Bake: Sprinkle the breadcrumb topping evenly over the mac and cheese. Bake in the preheated oven for 25 to 30 minutes until the top is golden brown and the dish is bubbling around the edges.
Optional Broil for Crispiness: For an extra crunchy topping, switch the oven to broil and cook the mac and cheese for 2 to 3 minutes more, watching carefully to avoid burning. Remove from oven and let sit a few minutes before serving.

Notes

Use sharp cheddar and Gruyère for a deep, balanced cheese flavor; mozzarella adds creaminess but can be substituted with other mild melting cheeses.
Do not overcook the pasta; al dente texture is best since it will continue to cook in the oven.
If you prefer a lighter topping, reduce the butter or omit the Parmesan cheese.
You can prepare this dish in advance and refrigerate before baking; just add extra baking time if baked cold.
Add cooked bacon or caramelized onions to the cheese sauce for extra flavor variations.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dinner
Method: Baking
Cuisine: American

Keywords: baked mac and cheese, creamy mac and cheese, crispy topping mac and cheese, comfort food, macaroni and cheese casserole