Pin It A creamy, nostalgic classic featuring tender elbow macaroni baked in a rich, cheesy sauce with a golden breadcrumb topping. Perfect for family dinners or gatherings.
This recipe has been a favorite in my family for years; it always brings everyone together around the table.
Ingredients
- Pasta: 12 oz (340 g) elbow macaroni
- Cheese Sauce: 4 cups (1 L) whole milk, 1/4 cup (60 g) unsalted butter, 1/4 cup (30 g) all-purpose flour, 2 cups (200 g) sharp cheddar cheese shredded, 1 cup (100 g) Gruyère or Monterey Jack cheese shredded, 1/2 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground mustard (optional), 1/8 tsp cayenne pepper (optional)
- Topping: 1 cup (60 g) panko breadcrumbs, 2 tbsp (30 g) unsalted butter melted, 1/2 cup (50 g) sharp cheddar cheese shredded
Instructions
- Step 1:
- Preheat oven to 375°F (190°C) Grease a 9x13-inch (23x33 cm) baking dish
- Step 2:
- Bring a large pot of salted water to a boil Cook macaroni until just al dente about 1 2 minutes less than package instructions Drain and set aside
- Step 3:
- In a medium saucepan over medium heat melt 1/4 cup butter Whisk in the flour and cook for 1 minute to form a roux
- Step 4:
- Gradually whisk in the milk Cook stirring constantly until the sauce thickens about 5 7 minutes
- Step 5:
- Remove from heat and stir in cheddar and Gruyère (or Monterey Jack) cheeses until fully melted Season with salt pepper mustard and cayenne if using
- Step 6:
- Combine cooked macaroni and cheese sauce in a large bowl Mix well then transfer to the prepared baking dish
- Step 7:
- In a small bowl toss breadcrumbs with melted butter Sprinkle over macaroni Top with remaining 1/2 cup cheddar
- Step 8:
- Bake for 25 30 minutes or until golden and bubbling Let rest 10 minutes before serving
Pin It Gathering around this warm dish has created countless joyful family moments over the years.
Notes
For extra flavor add a pinch of smoked paprika to the cheese sauce Substitute Gruyère with mozzarella for milder flavor Pair with a crisp green salad and a glass of Chardonnay
Required Tools
Large pot Medium saucepan Whisk Mixing bowls 9x13-inch baking dish Measuring cups and spoons
Nutritional Information
Calories 460 Total Fat 24 g Carbohydrates 41 g Protein 19 g per serving
Pin It Serve this classic mac and cheese fresh out of the oven for the best creamy texture and golden top.
Recipe Questions & Answers
- → How do I achieve a creamy cheese sauce?
Start by making a roux with butter and flour, then gradually whisk in milk until thickened. Melt in shredded cheeses off heat for smooth blending.
- → Can I use different cheeses for the sauce?
Yes, Gruyère can be swapped with mozzarella for a milder taste, and sharp cheddar adds boldness to the sauce.
- → What is the best pasta to use?
Elbow macaroni works well for even coating and holds the sauce nicely after baking.
- → How do I get a crispy topping?
Mix panko breadcrumbs with melted butter and sprinkle over the macaroni with extra shredded cheddar before baking until golden.
- → Any tips for seasoning the dish?
Small additions like ground mustard, cayenne pepper, or smoked paprika enhance depth without overpowering the creamy flavors.