Baked Macaroni Cheese (Printable version)
Tender elbow pasta enveloped in smooth cheddar-Gruyère sauce, baked to golden perfection with crunchy topping.
# List of ingredients:
→ Pasta
01 - 14 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 1/3 cups whole milk
05 - 2 cups sharp cheddar cheese, grated
06 - 1 cup Gruyère cheese, grated
07 - 1 tsp Dijon mustard
08 - 1/2 tsp garlic powder
09 - 1/2 tsp onion powder
10 - 1/2 tsp salt
11 - 1/4 tsp ground black pepper
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup Parmesan cheese, grated
15 - 1/4 tsp paprika
# Directions:
01 - Preheat the oven to 350°F. Grease a 9 x 13 inch baking dish.
02 - Boil elbow macaroni in salted water until just al dente, about 1 minute less than package instructions. Drain and set aside.
03 - Melt 4 tablespoons unsalted butter in a large saucepan over medium heat. Whisk in flour and cook for 1 to 2 minutes without browning.
04 - Gradually whisk in 3 1/3 cups whole milk until smooth. Simmer for 3 to 4 minutes until slightly thickened.
05 - Remove from heat. Stir in sharp cheddar, Gruyère, Dijon mustard, garlic powder, onion powder, salt, and black pepper until cheese melts and sauce is smooth.
06 - Mix cooked macaroni thoroughly with cheese sauce. Transfer to prepared baking dish.
07 - Combine panko breadcrumbs, melted butter, Parmesan cheese, and paprika in a small bowl. Evenly sprinkle over macaroni.
08 - Bake for 25 to 30 minutes until the topping is golden and sauce is bubbly.
09 - Allow to rest for 5 minutes before serving.
# Expert Advice:
01 -
- It's creamy, dreamy, and absolutely foolproof once you understand the simple technique of making a proper cheese sauce.
- The combination of sharp cheddar and Gruyère creates a depth of flavor that box mixes could never achieve.
- That golden, crispy panko topping adds textural contrast that keeps every forkful interesting.
02 -
- Don't skip the roux step or try to make the sauce without it. I learned this the hard way—watery cheese sauce is a tragedy that can't be fixed once it's baked.
- Always grate your own cheese if possible. Pre-shredded cheese has anti-caking agents that prevent it from melting into a smooth, luxurious sauce. Fresh-grated is a game-changer.
- Cook your pasta just under al dente because it continues cooking in the oven. Overcooked pasta in a casserole becomes mushy and disappointing.
03 -
- Make this ahead and refrigerate before baking—just add 10 extra minutes to the bake time if coming straight from the fridge.
- For extra flavor complexity, add a tiny pinch of cayenne pepper or smoked paprika to the sauce if you like subtle heat.
- If your topping isn't as crispy as you'd like, run it under the broiler for the last minute of baking, but watch it carefully.