Save to Pinterest A creamy, comforting classic featuring tender pasta baked in a rich, cheesy sauce with a golden, crispy topping.
This baked macaroni and cheese has been a family favorite for years with its rich sauce and perfectly baked crust.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (4 tbsp) unsalted butter, 40 g (1/3 cup) all-purpose flour, 700 ml (3 cups) whole milk, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt plus more to taste, 1/4 tsp black pepper, 200 g (2 cups) sharp cheddar cheese shredded, 100 g (1 cup) Gruyère or mozzarella cheese shredded
- Topping: 50 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter melted, 30 g (1/4 cup) grated Parmesan cheese
Instructions
- Step 1:
- Preheat the oven to 190°C (375°F). Grease a 2-liter (2-quart) baking dish.
- Step 2:
- Cook the macaroni in a large pot of salted boiling water until al denté about 7 minutes. Drain and set aside.
- Step 3:
- In a large saucepan melt 60 g butter over medium heat. Whisk in the flour and cook stirring for 1 minute.
- Step 4:
- Gradually whisk in the milk continuing to stir until smooth. Add mustard garlic powder onion powder salt and pepper. Cook stirring constantly until thickened 5&7 minutes.
- Step 5:
- Remove from heat and stir in cheddar and Gruyère (or mozzarella) until melted and smooth. Adjust seasoning if needed.
- Step 6:
- Add the drained macaroni to the cheese sauce and mix until well combined.
- Step 7:
- Pour the mixture into the prepared baking dish.
- Step 8:
- In a small bowl combine panko melted butter and Parmesan. Sprinkle evenly over the macaroni.
- Step 9:
- Bake for 20&25 minutes until the top is golden and the sauce is bubbling.
- Step 10:
- Let rest for 5 minutes before serving.
Save to Pinterest Making this dish brings back warm family gatherings and joyful dinners.
Variations
Try adding crispy bacon or sautéed mushrooms for a different twist on this classic.
Serving Suggestions
Pair with a light green salad or steamed vegetables for a balanced meal.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to maintain creaminess.
Save to Pinterest Enjoy this classic baked macaroni and cheese recipe as a comforting meal that’s sure to please all ages.
Recipe FAQs
- → What type of pasta works best here?
Elbow macaroni is ideal as it holds the creamy sauce well and bakes evenly with a tender texture.
- → Can I use different cheeses?
Yes, swapping some cheddar with smoked gouda or fontina adds a lovely depth of flavor.
- → How do I achieve a crispy topping?
Combining panko breadcrumbs with melted butter and Parmesan creates a golden, crunchy crust when baked.
- → What seasoning enhances the sauce's flavor?
A touch of Dijon mustard, garlic, and onion powders boost the savory and tangy profile naturally.
- → How long does it keep refrigerated?
Store leftovers in a sealed container for up to 3 days and reheat gently to preserve creaminess.