Save A creamy, comforting classic featuring tender macaroni baked in a rich, cheesy sauce with a golden, crunchy topping. Perfect for family gatherings or weeknight indulgence.
I fondly remember preparing this baked macaroni and cheese for my family on chilly evenings: the bubbling cheese and crispy topping never fail to spark smiles around the dinner table.
Ingredients
- Pasta: 400 g (14 oz) elbow macaroni
- Cheese Sauce: 60 g (1/4 cup) unsalted butter, 40 g (1/3 cup) all-purpose flour, 750 ml (3 cups) whole milk, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp smoked paprika, 1 tsp salt (or to taste), 1/2 tsp black pepper, 200 g (2 cups) sharp cheddar cheese (grated), 100 g (1 cup) Gruyère cheese (grated), 50 g (1/2 cup) mozzarella cheese (grated)
- Topping: 60 g (1 cup) panko breadcrumbs, 30 g (2 tbsp) unsalted butter (melted), 30 g (1/4 cup) grated Parmesan cheese, 1/4 tsp smoked paprika
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Instructions
- Prepare Baking Dish:
- Preheat oven to 180°C (350°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
- Cook Macaroni:
- In a large pot of salted boiling water, cook macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
- Make Roux:
- In a large saucepan over medium heat, melt butter. Add flour and whisk constantly for 1–2 minutes to form a roux.
- Add Milk and Cream:
- Gradually pour in the milk and cream, whisking to prevent lumps. Cook until slightly thickened, 4–5 minutes.
- Season Sauce:
- Stir in Dijon mustard, garlic powder, onion powder, smoked paprika, salt, and pepper. Remove from heat.
- Add Cheese:
- Add cheddar, Gruyère, and mozzarella cheese. Stir until completely melted and smooth.
- Combine Macaroni and Cheese:
- Fold in the drained macaroni until evenly coated.
- Transfer to Baking Dish:
- Pour the mixture into the prepared baking dish.
- Prepare Topping:
- In a bowl, mix panko breadcrumbs, melted butter, Parmesan, and smoked paprika. Sprinkle evenly over the macaroni.
- Bake:
- Bake uncovered for 25–30 minutes, or until the top is golden and bubbling.
- Rest and Serve:
- Let rest for 10 minutes before serving for easier slicing.
Save This recipe is a kid-approved pick in our household: as soon as it comes out of the oven, everyone gathers eagerly around the kitchen, ready to serve up big, cheesy portions.
Recipe Variations
Switch up the cheese blend: substitute Gruyère with Monterey Jack or more cheddar, or add a dash of cayenne for a spicy version.
Required Tools
Large pot, saucepan, whisk, mixing bowls, 9x13 inch baking dish, grater
Nutrition Information
Per serving: Calories 610, Total Fat 33 g, Carbohydrates 56 g, Protein 23 g
Save Baked macaroni and cheese is pure comfort from the oven: now pour yourself a glass and dig in while the topping is perfectly crisp.
Recipe Help
- → How do I ensure the macaroni is perfectly cooked?
Cook the macaroni in salted boiling water until just al dente, slightly under the package directions. This prevents overcooking during baking.
- → Can I substitute the cheese varieties used?
Yes, you can swap Gruyère with Monterey Jack or add extra cheddar to suit your taste preferences.
- → What is the purpose of smoked paprika in this dish?
Smoked paprika adds a subtle smoky depth and slight warmth, enhancing the creamy cheese sauce and the breadcrumb topping.
- → How do I achieve a crispy topping?
Combine panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle over the macaroni before baking to create a golden, crunchy crust.
- → Can this dish be prepared in advance?
Yes, it’s best served fresh but leftovers can be refrigerated and gently reheated without losing texture or flavor.
