Homemade Baked Mac and Cheese
The ultimate comfort food. Tender macaroni in a rich, velvety cheese sauce, topped with a golden, crispy breadcrumb crust.
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
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Cook Pasta: Bring a large pot of salted water to a boil. Cook macaroni to al dente (usually 1-2 minutes less than package directions). Drain and rinse with cold water to stop cooking.
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Make Roux: In a large saucepan or Dutch oven, melt the 60g butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and golden, but not browned.
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Add Liquid: Gradually whisk in the cold milk and heavy cream, pouring slowly to prevent lumps. Cook, whisking constantly, until the sauce thickens and coats the back of a spoon (about 5-8 minutes).
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Season & Cheese: Remove from heat. Stir in salt, pepper, paprika, garlic powder, and mustard powder. Gradually add the grated cheeses (Cheddar, Gruyère, and 50g Parmesan), stirring until completely melted and smooth.
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Combine: Add the cooked macaroni to the cheese sauce and stir until well coated. Pour into the prepared baking dish.
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Make Topping: In a small bowl, mix the panko breadcrumbs, melted butter, 20g Parmesan, and parsley. Sprinkle evenly over the mac and cheese.
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Bake: Bake for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown.
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Rest & Serve: Let sit for 10 minutes before serving to allow the sauce to set slightly.
Tips for Success
- Grate Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents that prevent it from melting smoothly. Always grate from a block for the best texture.
- Don’t Overcook Pasta: The pasta will continue cooking in the oven, so boil it just until it has a slight bite (al dente).
- Cheese Blend: Cheddar provides sharpness, while Gruyère adds nuttiness and superior melting properties. Mozzarella is also a good addition for extra “cheese pull.”
