Description
This classic baked mac and cheese recipe features tender elbow macaroni enveloped in a rich, creamy cheese sauce made with sharp cheddar, nutty Gruyere, and Parmesan. Topped with a crispy buttery breadcrumb crust, it’s a comforting and indulgent dish perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 16 oz elbow macaroni
Cheese Sauce
- 4 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated (divided)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Topping
- 1/4 cup bread crumbs
- 1 tablespoon olive oil
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the mac and cheese later.
- Cook Pasta: Cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside to cool slightly.
- Make Roux: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes, stirring constantly until it forms a smooth paste without browning.
- Add Milk: Gradually whisk in the whole milk to the roux, making sure to break up any lumps. Continue cooking and stirring frequently until the mixture thickens and starts to simmer gently.
- Melt Cheese: Lower the heat to low and add the shredded cheddar, Gruyere, and half of the grated Parmesan. Stir continuously until all the cheese is melted into a smooth sauce.
- Season Sauce: Season the cheese sauce with salt, black pepper, and paprika. Stir well to distribute the seasoning evenly.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce. Toss thoroughly to ensure every piece is coated with creamy cheese.
- Transfer to Baking Dish: Grease a baking dish and pour in the cheesy macaroni mixture, spreading it out evenly.
- Prepare Topping: In a small bowl, mix the bread crumbs with olive oil and the remaining Parmesan cheese to form a crumbly topping.
- Add Topping: Sprinkle the breadcrumb mixture evenly over the macaroni in the baking dish to create a crispy crust.
- Bake: Bake in the preheated oven for 25-30 minutes until the top is golden brown and crunchy, and the cheese sauce is bubbling slightly.
Notes
- Use whole milk for a richer and creamier cheese sauce; reduced-fat milk may result in a thinner sauce.
- Gruyere adds a nutty depth to the flavor. If unavailable, you can substitute with Swiss cheese.
- For an extra crispy topping, broil the mac and cheese for 1-2 minutes at the end of baking—watch carefully to prevent burning.
- This dish can be made ahead and refrigerated, then baked before serving—just add a few extra minutes to the baking time if baking from cold.
- To make it gluten-free, use gluten-free pasta and a gluten-free flour substitute for the roux, and gluten-free breadcrumbs.
