Description
An ultra-creamy, golden-brown baked mac and cheese that serves as the perfect crowd-pleaser for dinner parties. This recipe uses a proper roux-based sauce and a specific cheese blend to ensure a velvety texture and a crispy, golden crust.
Ingredients
Scale
- 1 pound (450g) elbow macaroni or cavatappi
- ½ cup (115g) unsalted butter
- ½ cup (60g) all-purpose flour
- 4 cups (960ml) whole milk
- 3 cups (300g) sharp white cheddar, freshly grated
- 2 cups (200g) Gruyère or Fontina, freshly grated
- ½ cup (50g) Parmesan cheese, freshly grated
- 1 cup (100g) panko breadcrumbs
- ¼ cup (25g) extra grated Parmesan
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 1 teaspoon Dijon mustard
- 1–2 teaspoons hot sauce (optional)
- Salt and black pepper to taste
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Grate all cheeses fresh to ensure smooth melting.
- Bring a large pot of heavily salted water to a boil. Cook pasta 1 minute less than package directions for al dente. Drain and set aside (do not rinse).
- In a large skillet or Dutch oven, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes until light golden and nutty.
- Slowly pour in milk, whisking constantly to prevent lumps. Cook until sauce thickens enough to coat the back of a spoon (3-5 minutes). Season with salt, pepper, Dijon mustard, and hot sauce.
- Remove pan from heat. Stir in cheddar, then Gruyère/Fontina, and finally Parmesan until smooth and glossy.
- Add drained pasta to the cheese sauce and fold gently until evenly coated. Adjust seasoning if needed.
- Transfer mixture to a 9×13 inch baking dish.
- Mix panko, extra Parmesan, paprika, and garlic powder in a small bowl. Drizzle with 2 tablespoons melted butter and toss to coat.
- Sprinkle breadcrumb mixture evenly over the mac and cheese.
- Bake for 20 minutes, then broil for 2-3 minutes until top is golden brown and crispy.
- Let rest for 10 minutes before serving to allow sauce to set.
Notes
Do not overcook the pasta as it will continue cooking in the oven. Always grate your own cheese to avoid grainy texture from anti-caking agents. Remove pan from heat before adding cheese to prevent seizing. Let the dish rest for 10 minutes after baking for easier serving. The sauce will thicken in the fridge; add a splash of milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the dish
- Calories: 650
- Sodium: 600
- Fat: 35
- Saturated Fat: 18
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, baked mac and cheese, dinner party recipes, comfort food, creamy mac and cheese, cheese sauce, crowd pleaser