Picture this: a bubbling casserole dish emerging from your oven, the scent of rich, melted cheese and toasted breadcrumbs filling your kitchen. This isn’t just any mac and cheese; it’s the ultimate Classic Baked Mac and Cheese, a symphony of tender pasta enveloped in an ultra-creamy, deeply cheesy sauce, all crowned with a gloriously golden and irresistibly crispy topping. This is pure comfort food bliss, perfect for cozy family dinners, celebratory potlucks, or simply when you need a delicious hug in a bowl.
Time & Serving:
Prep Time: 25 minutes
Bake Time: 25-30 minutes
Resting Time: 5-10 minutes
Total Time: 1 hour 5 minutes
Servings: 6-8 generous servings
Ingredients:
For the Macaroni & Cheese Sauce:
▢ 1 lb (450g) elbow macaroni
▢ 1/2 cup (1 stick) unsalted butter
▢ 1/2 cup all-purpose flour
▢ 4 cups whole milk, warmed slightly
▢ 1 tsp salt
▢ 1/2 tsp black pepper
▢ 1/4 tsp ground nutmeg
▢ 1/2 tsp dry mustard powder
▢ 4 cups shredded sharp cheddar cheese
▢ 2 cups shredded Gruyère cheese
For the Crispy Topping:
▢ 1 cup panko breadcrumbs
▢ 1/4 cup unsalted butter, melted
▢ 1/4 cup grated Parmesan cheese
▢ Pinch of paprika
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish or a similar large casserole dish.
- Cook the macaroni according to package directions until just al dente (slightly undercooked, as it will continue to cook in the oven). Drain well and set aside.
- While the pasta cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat. Once melted, whisk in the flour and cook, whisking constantly, for 1-2 minutes to create a smooth roux. This cooks out the raw flour taste.
- Gradually whisk the warm milk into the roux, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps. Continue whisking until the sauce is smooth and begins to thicken, about 5-7 minutes. Bring to a gentle simmer.
- Remove the sauce from the heat. Stir in the salt, pepper, nutmeg (if using), and dry mustard powder. Then, add the shredded cheddar and Gruyère cheeses a handful at a time, stirring until each addition is melted and the sauce is smooth and luscious before adding the next. Taste and adjust seasoning if necessary.
- Add the cooked macaroni to the cheese sauce and stir gently until all the pasta is well coated. Pour the macaroni and cheese mixture into the prepared baking dish and spread it into an even layer.
- Prepare the crispy topping. In a small bowl, combine the panko breadcrumbs, melted 1/4 cup of butter, Parmesan cheese (if using), and paprika (if using). Mix well until the breadcrumbs are evenly moistened. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
- Bake for 25-30 minutes, or until the topping is golden brown and crispy, and the cheese sauce is bubbling around the edges.
- Let the baked mac and cheese rest for 5-10 minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve. Ideal served hot as a main course or a hearty side dish, perfect alongside roasted chicken, BBQ, or a fresh green salad.
Recipe Notes:
- Cheese Choice: The combination of sharp cheddar and Gruyère offers a wonderful balance of classic flavor and creamy meltiness. Feel free to experiment with your favorite melting cheeses like Colby, Monterey Jack, Fontina, or even a touch of Gouda.
- Shred Your Own Cheese: Pre-shredded cheese often contains anti-caking agents that can prevent it from melting as smoothly. For the creamiest sauce, buy blocks of cheese and shred it yourself.
- Roux is Key: Don’t skip cooking the flour in the butter for a minute or two. This is crucial for a smooth, non-pasty sauce and helps to thicken it properly.
- Warm Milk: Using slightly warmed milk can help prevent lumps when adding it to the roux, as it incorporates more easily than cold milk.
- Al Dente Pasta: Cook your pasta until it’s just slightly underdone (al dente). It will finish cooking in the oven and absorb some of the cheese sauce without becoming mushy.
- Topping Variations: For a different crunch, you can crush Ritz crackers or even salty potato chips to use as a topping instead of or in addition to panko.
- Making Ahead: You can assemble the mac and cheese (without the topping) a few hours ahead, cover, and refrigerate. Add the topping just before baking. You may need to add 10-15 minutes to the baking time if baking from cold.
- Reheating Leftovers: Reheat individual portions in the microwave or cover the baking dish with foil and reheat in a 350°F (175°C) oven until warmed through. A splash of milk can help restore creaminess if needed.
This Classic Baked Mac and Cheese is more than just a meal; it’s a warm embrace, a nostalgic favorite, and a guaranteed crowd-pleaser. With its irresistibly creamy cheese sauce, perfectly cooked pasta, and that signature golden, crispy topping, every bite is a moment of pure comfort and joy. So go ahead, gather your ingredients, and prepare to create a dish that will bring smiles to every face at your table!
