Pin It A creamy, comforting classic featuring tender macaroni in a rich, cheesy sauce, topped with a golden, crunchy breadcrumb crust.
This recipe has been a favorite in my household for years, always bringing everyone to the table with smiles and full plates.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (4 tbsp) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 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 ground black pepper, 200 g (2 cups) sharp cheddar cheese grated, 100 g (1 cup) Gruyère cheese grated
- Topping: 60 g (1 cup) fresh breadcrumbs, 30 g (2 tbsp) unsalted butter melted, 30 g (1/3 cup) Parmesan cheese grated
Instructions
- Preheat Oven:
- Preheat the oven to 180°C (350°F). Grease a 2-liter (2-quart) baking dish.
- Cook Pasta:
- Cook the macaroni in a large pot of salted boiling water until al dente. Drain and set aside.
- Make Roux:
- In a medium saucepan over medium heat, melt 60 g butter. Whisk in the flour and cook for 1 to 2 minutes until bubbling but not browned.
- Add Milk and Seasoning:
- Gradually whisk in the milk until smooth. Add Dijon mustard, garlic powder, onion powder, salt, and pepper. Cook stirring constantly until the sauce thickens (about 5 minutes).
- Add Cheese:
- Remove from heat and stir in the cheddar and Gruyère cheese until melted and smooth.
- Combine Pasta and Sauce:
- Add the drained macaroni to the cheese sauce and mix well. Transfer to the prepared baking dish.
- Prepare Topping:
- In a small bowl, combine breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the macaroni.
- Bake:
- Bake for 25 to 30 minutes or until the top is golden brown and the sauce is bubbling.
- Rest:
- Let stand 5 minutes before serving.
Pin It Making this mac and cheese always brings back fond memories of family dinners where everyone lingers around the table, savoring every bite.
Required Tools
Large pot, saucepan, whisk, baking dish, mixing bowls, measuring cups and spoons
Allergen Information
Contains Milk, Wheat (gluten), Milk-based cheeses, Butter. May contain Mustard (in Dijon mustard). Always check ingredient labels for potential allergens.
Nutritional Information
Calories 520, Total Fat 27 g, Carbohydrates 46 g, Protein 22 g per serving
Pin It This baked macaroni and cheese is sure to please, whether serving a weeknight dinner or a special occasion. Enjoy the rich flavors and creamy texture in every comforting bite.
Recipe Questions & Answers
- → What type of pasta is best for this dish?
Elbow macaroni works best as it holds the cheese sauce well and bakes evenly.
- → Can I substitute the cheeses used here?
Yes, a mix of sharp cheddar and Gruyère offers a balanced flavor, but you can vary cheeses for different tastes.
- → How do I achieve a crunchy topping?
Combine fresh breadcrumbs with melted butter and Parmesan, then bake until the topping turns golden brown and crisp.
- → What seasoning enhances the cheese sauce?
Dijon mustard, garlic powder, onion powder, salt, and pepper are key to a flavorful, well-rounded sauce.
- → Can this dish be prepared ahead?
Yes, assemble it beforehand and bake shortly before serving for best texture and flavor.