Classic Baked Mac and Cheese
This is an AI-generated recipe that combines common cooking techniques and ingredients. It follows traditional culinary principles but has not been kitchen-tested. Please adjust cooking times and seasonings based on your experience and preferences.
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Total Time
50 minutes
Cuisine
American
Category
Main Course
Description
This classic baked mac and cheese recipe strikes the perfect balance between creamy and crispy. The sauce combines sharp cheddar for flavor with gruyere for smoothness, creating that perfectly stretchy cheese pull that makes mac and cheese so satisfying. The panko breadcrumb topping adds a delightful crunch that contrasts beautifully with the creamy pasta underneath.
While mac and cheese has humble beginnings, this version elevates the dish with carefully chosen cheeses and a precisely crafted roux-based sauce. It's rich enough for special occasions but simple enough to make any weeknight feel special. The addition of cayenne and garlic powder adds depth without overwhelming the cheese flavor that makes this dish a perpetual favorite.
Ingredients
For the Pasta
- 1 pound (450g) elbow macaroni
- 1 tablespoon salt (for pasta water)
For the Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup gruyere cheese, freshly grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Topping
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese, freshly grated
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon paprika
- Pinch of salt
Instructions
Preparation
Preheat your oven to 375°F (190°C) and butter a 9x13 inch baking dish.
Bring a large pot of water to boil. Add 1 tablespoon of salt once boiling.
While waiting for the water, grate all cheeses and set aside. Keep them separate as they'll be used at different stages.
Mix the panko breadcrumbs with melted butter, parmesan, paprika, and a pinch of salt. Set aside.
Making the Cheese Sauce
In a large saucepan, melt 4 tablespoons butter over medium heat. Once melted, add flour and whisk constantly for 1 minute to make a roux.
Gradually pour in the warm milk while whisking continuously to prevent lumps from forming. Continue cooking and stirring until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
Remove from heat and stir in the cheddar and gruyere cheeses until fully melted and smooth.
Add garlic powder, cayenne pepper, salt, and black pepper. Taste and adjust seasonings if needed.
Assembly and Baking
Cook the macaroni in the boiling water for 2 minutes less than package directions for al dente. Drain well.
Combine the cooked pasta with the cheese sauce, stirring well to coat every piece of pasta.
Transfer the mixture to your prepared baking dish and spread evenly.
Sprinkle the breadcrumb mixture evenly over the top.
Bake for 25-30 minutes until bubbling around the edges and golden brown on top.
Let rest for 10 minutes before serving to allow the sauce to set slightly.
Chef's Tips
- Grate your own cheese rather than using pre-shredded. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- Warm your milk before adding it to the roux - this helps prevent lumps and speeds up the thickening process.
- Cook your pasta just under al dente as it will continue to cook in the oven.
- For extra creamy mac and cheese, don't let the sauce boil after adding the cheese as this can make it grainy.
- If the top browns too quickly, cover with foil for the remaining baking time.
Nutrition Information
Serving_size
1.5 cups
Calories
450
Protein
18g
Carbohydrates
47g
Fat
22g
Fiber
2g
Sugar
5g
Sodium
580mg
Saturated_fat
13g
Cholesterol
65mg
*Nutrition values are approximate and may vary based on specific ingredients used.
Variations
Deluxe Version
Add cooked, crispy bacon bits and caramelized onions to the mixture before baking.
Spicy Version
Double the cayenne pepper and add 1 diced jalapeño to the cheese sauce.
Truffle Version
Add 1 tablespoon of truffle oil to the cheese sauce and use all gruyere instead of cheddar.
Storage Instructions
Refrigerator
Store in an airtight container for up to 4 days. Reheat in the microwave or oven until hot throughout.
Freezer
Can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that the texture may become slightly grainier after freezing.
Shelf
Not recommended for shelf storage. Should be refrigerated after cooling.