Description
Classic mac and cheese delivers creamy comfort with sharp cheddar and tender elbow pasta. Cheesy layers meld into a golden-brown crust that promises rich, satisfying flavor for family dinners.
Ingredients
Scale
- 1 lb (450 g) elbow macaroni or favorite pasta
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese (or mozzarella)
- ½ cup grated Parmesan cheese
- 4 tbsps unsalted butter
- 2 tbsps unsalted butter, melted
- ¼ cup all-purpose flour
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- ½ tsp paprika (optional)
- Salt and pepper, to taste
Instructions
- Pasta Preparation: Boil pasta in generously salted water until al dente, then drain completely and set aside to air dry.
- Roux Foundation: Melt butter in a large saucepan over medium heat, whisk in flour, and cook until the mixture develops a rich, nutty fragrance for about two minutes.
- Sauce Development: Slowly pour milk and cream into the roux, whisking constantly to create a smooth base. Incorporate Dijon mustard, garlic powder, onion powder, salt, and pepper, simmering until the sauce thickens and coats the back of a spoon.
- Cheese Integration: Remove from heat and gradually fold in cheddar, Gruyere, and Parmesan cheeses until the sauce becomes luxuriously creamy and uniform.
- Assembly and Topping: Combine pasta with the cheese sauce, ensuring complete coverage. Transfer to a greased baking dish and top with a mixture of panko breadcrumbs, melted butter, Parmesan, and paprika for a crisp golden layer.
- Baking and Finishing: Preheat oven to 375F (190C) and bake until the top turns golden-brown and edges bubble, approximately 20-25 minutes. Rest for five minutes to allow flavors to meld, then garnish with fresh parsley if desired before serving.
Notes
- Select Pasta Carefully: Choose elbow macaroni or short pasta with ridges to help cheese sauce cling better, ensuring maximum flavor in every bite.
- Prevent Grainy Sauce: Shred cheese freshly by hand and add gradually at low heat to maintain smooth, creamy texture without separating or becoming grainy.
- Control Moisture Levels: Drain pasta completely and let it sit for a few minutes to evaporate excess water, preventing watery mac and cheese sauce consistency.
- Customize Dietary Needs: Substitute regular milk with lactose-free or plant-based alternatives, and use gluten-free breadcrumbs for individuals with dietary restrictions while maintaining rich, comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 304
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 56 mg