Baked Mac and Cheese
A classic comfort food with creamy cheese sauce and a crispy topping, perfect for family dinners and customizable to suit your taste.
Ingredients
Pasta
- 250 g macaroni (elbow pasta)
Topping
- 2/3 cup panko breadcrumbs Note 1
- 1 tbsp unsalted butter or 2 tsp oil
- 1/4 tsp salt
Sauce
- 4 tbsp unsalted butter
- 1/3 cup flour (plain / all-purpose)
- 3 cups milk (warmed, low or full fat)
- 2 cups freshly shredded cheese, gruyere is best (followed by cheddar and Colby) Note 2
- 1 cup freshly shredded mozzarella cheese (or more of other cheese of choice) Note 2
- 3/4 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
Pasta
- Cook the macaroni according to the package instructions. Drain and set aside.
Topping
- In a bowl, mix panko breadcrumbs, melted butter, and salt. Set this aside as a topping.
Sauce
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and stir for 1-2 minutes.
- Gradually add the warmed milk while continuing to whisk. Cook until thickened.
- Stir in the gruyere cheese, mozzarella cheese, salt, garlic powder, onion powder, and mustard powder until the cheese melts.
Assembling
- Combine the cooked macaroni with the cheese sauce. Stir well to coat.
- Pour the mixture into a baking dish and sprinkle the panko topping on top.
- Bake in a preheated oven at 350°F (180°C) for 25-30 minutes until bubbly and golden brown.
Notes
For best results, use freshly shredded cheese for a creamier texture. Experiment with different types of cheese or add-ins for unique flavors.