Baked Mac and Cheese
Ultra-creamy béchamel-based mac and cheese baked until bubbly with a crispy golden breadcrumb crust.
Details
Ingredients
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups sharp cheddar, shredded
- 1 cup gruyère, shredded
- 1 tsp Dijon mustard
- 1/4 tsp nutmeg
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan
- Salt and pepper to taste
Instructions
- 1
Preheat oven to 375°F (190°C). Cook macaroni one minute short of al dente; drain.
- 2
Melt 4 tbsp butter in a large pot over medium heat. Whisk in flour and cook 1 minute until lightly golden.
- 3
Gradually whisk in milk. Cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- 4
Remove from heat. Stir in cheddar, gruyère, mustard, and nutmeg until smooth. Season with salt and pepper.
- 5
Fold in the cooked pasta. Transfer to a buttered 9x13 baking dish.
- 6
Toss panko with melted butter and Parmesan. Scatter evenly over the top.
- 7
Bake 25-30 minutes until the sauce is bubbly and the crust is deep golden brown.
About This Recipe
The ultimate comfort food, baked macaroni and cheese holds a cherished place in American culinary tradition, with roots stretching back to European pasta and cheese dishes, notably popularized in the U.S. by Thomas Jefferson. This rendition elevates the classic to gourmet status, delivering an ultra-creamy, béchamel-based experience crowned with a golden, crisp breadcrumb crust. What makes this recipe truly special is the thoughtful combination of sharp cheddar for its robust, tangy character and Gruyère, which lends a nutty, complex sweetness and exceptional melt. The subtle additions of Dijon mustard, acting as a secret flavor enhancer, and a whisper of nutmeg, a traditional complement to cheese sauces, deepen the savory profile without overpowering it. The key technique lies in crafting a smooth roux and gradually whisking in whole milk to form a velvety béchamel, into which the cheeses are folded off the heat to ensure an impeccably smooth, grain-free sauce. Finally, a generous topping of panko breadcrumbs kissed with melted butter and Parmesan delivers that essential textural contrast – a satisfying crunch against the luscious interior. While delightful as a hearty standalone meal, it shines as a perfect accompaniment to roasted chicken, barbecue, or a vibrant green salad, making it a versatile staple for any occasion.
Tips & Tricks
- • To ensure the smoothest, silkiest cheese sauce, always remove the béchamel from the heat before stirring in the shredded cheeses. This prevents the proteins from seizing and the fat from separating, yielding an impeccably creamy result.
- • Experiment with your cheese blend for different flavor profiles; consider adding smoked gouda for a smoky depth, or a touch of Fontina for extra meltiness and a nutty sweetness. For added richness, incorporate cooked, crumbled bacon or sautéed mushrooms.
- • This baked mac and cheese can be assembled up to a day in advance. Cover tightly with foil and refrigerate, then let it come to room temperature for about 30 minutes before baking as directed, adding an extra 10-15 minutes to the total baking time if needed.
- • Pair this rich, comforting dish with a bright, acidic side like a crisp green salad with a vinaigrette dressing or roasted asparagus to cut through the richness. For a beverage, a dry cider or a light-bodied red wine like Beaujolais would complement it beautifully.
Nutrition Facts
Per serving (approximate)