Classic Baked Mac and Cheese
This ultimate comfort food features tender elbow macaroni coated in a rich, velvety homemade Mornay sauce made from sharp cheddar and nutty Gruyere. Finished with a perfectly crispy panko breadcrumb crust, this dish balances deep, complex cheese flavors with an incredibly smooth and creamy center. Perfect for family dinners, this recipe ensures a consistent, silky result without the use of processed ingredients.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
- Yield: 8 servings 1x
- Category: dinner
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 lb elbow macaroni
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups whole milk, room temperature
3 cups sharp cheddar, freshly shredded
2 cups Gruyere cheese, freshly shredded
1/2 cup panko breadcrumbs
Salt for pasta water
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a deep 9×13 inch baking dish.
Boil the macaroni in salted water until al dente, drain, and rinse with cool water.
Melt the butter in a large heavy-bottomed pot over medium heat.
Whisk in the flour and cook for two minutes to create a blonde roux.
Slowly pour in the milk while whisking constantly until smooth.
Simmer the sauce until it thickens enough to coat the back of a spoon.
Remove from heat and stir in the shredded cheese until completely melted.
Combine the cooked macaroni with the cheese sauce until thoroughly coated.
Transfer the mixture to the prepared baking dish.
Top with panko breadcrumbs and bake until golden brown and bubbly.
Notes
Always shred your cheese from a block for better melting consistency. Using room temperature milk helps prevent the sauce from breaking. If you prefer a heartier crunch, toast the panko in a pan with a little butter before sprinkling over the top.
Nutrition
- Serving Size: 1.5 cups
- Calories: 520
- Sugar: 7g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
Find it online: https://itisrecipes.com/baked-mac-and-cheese/