Ultimate Baked Mac and Cheese
This classic mac and cheese recipe takes a beloved comfort food and elevates it to new heights with a buttery, golden crust and a creamy, three-cheese béchamel base. Inspired by Southern soul food and refined French technique, it's rich, indulgent, and irresistibly nostalgic. The crunchy topping and velvety interior create the perfect balance of textures for a show-stopping side or main course.
Equipment
- large saucepan
- Whisk
- 9x13 inch baking dish
- Mixing bowl
- Oven
Ingredients
- 1 lb elbow macaroni preferably bronze-cut for better sauce adhesion
- 6 tbsp unsalted butter plus 2 tbsp (28 g) for topping
- ¼ cup all-purpose flour
- 4 cups whole milk room temperature
- 1 cup heavy cream room temperature
- 1 ½ cups sharp cheddar cheese freshly grated
- 1 cup Gruyère cheese freshly grated
- ½ cup Parmesan cheese finely grated
- 1 tsp Dijon mustard adds depth of flavor
- ½ tsp kosher salt plus more to taste
- ½ tsp black pepper freshly cracked
- 1 cup panko breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente, about 7–8 minutes. Drain and set aside.
- In a large saucepan over medium heat, melt 6 tablespoons of unsalted butter. Once melted and bubbling, whisk in flour and cook, whisking constantly, for 1–2 minutes to form a roux. It should smell slightly nutty.
- Gradually whisk in milk and cream, ensuring no lumps form. Cook over medium heat, stirring constantly, until the mixture thickens—about 5–7 minutes. It should coat the back of a spoon.
- Remove saucepan from heat. Stir in Dijon mustard, salt, and pepper. Gradually fold in cheddar, Gruyère, and Parmesan, a handful at a time, until smooth and fully melted.
- Mix in the cooked macaroni and stir gently until fully coated with the cheese sauce. Pour everything into the prepared baking dish, smoothing into an even layer.
- In a small mixing bowl, toss panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the top of the mac and cheese.
- Bake uncovered for 25–30 minutes or until the top is bubbling and golden brown. Let rest for 5 minutes before serving.
Notes
- For a smoky twist, fold in 1/2 cup of cooked, chopped bacon.
- To make it vegetarian, ensure your cheese is rennet-free.
- For a gluten-free version, use gluten-free pasta and substitute rice flour in the roux.
Nutrition
Calories: 891kcalCarbohydrates: 78gProtein: 33gFat: 50gSaturated Fat: 30gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 0.5gCholesterol: 145mgSodium: 706mgPotassium: 525mgFiber: 3gSugar: 12gVitamin A: 1696IUVitamin C: 0.2mgCalcium: 725mgIron: 2mg
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