Baked Mac and Cheese

Jane Crompton

This Baked Mac and Cheese is a timeless comfort dish with roots in Southern soul food and global fusion. Rich with creamy cheddar béchamel and topped with a golden, crunchy breadcrumb crust, it's the kind of indulgent dish that brings people together. Whether served as the star of a dinner table or as a hearty side, it blends tradition with gourmet flair.

No ratings yet

Print Recipe Pin Recipe

Prep Time 25

Cook Time 30

Total Time 55

Course Main Course

Cuisine American

Servings bowls

Calories 951 kcal

Equipment

Large Pot
Medium saucepan
Whisk
9x13 inch baking dish
Oven

Ingredients

For the Base:

1 pound elbow macaroni use high-quality semolina pasta for best texture
4 tablespoons unsalted butter plus extra for greasing baking dish
¼ cup all-purpose flour to create the roux base
3 cups whole milk warm slightly for smoother incorporation
1 cup heavy cream adds richness to the cheese sauce
2 teaspoons Dijon mustard adds depth and slight tang to balance richness
2 teaspoons kosher salt adjust to taste
½ teaspoon black pepper freshly ground
½ teaspoon paprika optional, for color and mild sweetness
3 cups sharp cheddar cheese freshly grated, divided
1 cup Gruyère cheese freshly grated for nutty complexity

For the Topping:

1 cup panko breadcrumbs for light, crispy texture
2 tablespoons unsalted butter melted

Instructions

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with butter.
Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni until al dente (about 7–8 minutes). Drain and set aside.
In a medium saucepan over medium heat, melt 4 tablespoons of butter. When starting to foam, whisk in the flour and cook for 1–2 minutes until it turns a light golden blonde and gives off a toasty aroma—this is your roux.
Gradually whisk in the warm milk and then the cream. Keep whisking until thickened and smooth (about 4–5 minutes). It should coat the back of a spoon.
Add the Dijon mustard, salt, pepper, and paprika. Stir well, then lower the heat and fold in 2½ cups of cheddar and the Gruyère until melted and silky.
Combine the cooked macaroni with the cheese sauce and pour into the prepared baking dish. Top with the remaining ½ cup cheddar cheese.
In a small bowl, mix the panko breadcrumbs with the melted butter. Sprinkle evenly over the mac and cheese.
Bake uncovered for 25–30 minutes until bubbling and the top is golden brown. Let rest for 5 minutes before serving for cleaner scoops and optimal texture.

Notes

Use freshly grated cheese for better melt and flavor—it avoids the anti-caking agents of pre-shredded cheese.
To make it spicy, stir in 1/2 teaspoon cayenne with the mustard.
To prep ahead, assemble everything and refrigerate unbaked for up to 24 hours. Bake a bit longer if straight from fridge (+5 minutes).

Nutrition

Calories: 951kcalCarbohydrates: 76gProtein: 35gFat: 56gSaturated Fat: 33gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 163mgSodium: 1333mgPotassium: 483mgFiber: 3gSugar: 10gVitamin A: 1930IUVitamin C: 0.2mgCalcium: 777mgIron: 2mg

We'd love to know if you enjoyed this recipe