Pin It A creamy, golden-topped classic featuring tender macaroni, a rich cheese sauce, and a perfectly crisp breadcrumb crust. This comfort-food favorite is easy to make and always crowd-pleasing.
This old-fashioned recipe has been a family favorite for years, bringing warmth and comfort to every meal.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni
- Cheese Sauce: 60 g (4 tbsp) unsalted butter, 40 g (1/3 cup) all-purpose flour, 720 ml (3 cups) whole milk room temperature, 120 ml (1/2 cup) heavy cream, 1 tsp Dijon mustard, 1 tsp salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg (optional), 225 g (2 cups) sharp cheddar cheese grated, 115 g (1 cup) Gruyère or mozzarella 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 paprika (optional)
Instructions
- Step 1:
- Preheat your oven to 180°C (350°F). Grease a 23x33 cm (9x13-inch) baking dish.
- Step 2:
- Bring a large pot of salted water to a boil. Cook the macaroni until just al dente about 1 to 2 minutes less than package instructions. Drain and set aside.
- Step 3:
- In a large saucepan melt 60 g butter over medium heat. Whisk in the flour and cook stirring constantly for 1 to 2 minutes until lightly golden.
- Step 4:
- Gradually pour in the milk and cream whisking constantly to avoid lumps. Add Dijon mustard salt pepper and nutmeg. Cook until the sauce thickens about 5 to 7 minutes.
- Step 5:
- Remove saucepan from heat. Stir in cheddar and Gruyère (or mozzarella) until cheese is fully melted and sauce is smooth.
- Step 6:
- Add the drained macaroni to the cheese sauce mixing well to coat. Pour the mixture into the prepared baking dish.
- Step 7:
- In a small bowl mix panko breadcrumbs melted butter Parmesan and paprika. Sprinkle evenly over the macaroni.
- Step 8:
- Bake uncovered for 25 to 30 minutes or until bubbly and the topping is golden brown.
- Step 9:
- Let cool for 5 minutes before serving.
Pin It Gathering around the table with family to enjoy this mac and cheese makes for treasured memories.
Serving Suggestions
This baked mac and cheese pairs beautifully with a crisp green salad or roasted vegetables for a balanced meal.
Storage Tips
Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
Variations
Try adding cooked bacon or sautéed onions for extra flavor or swap Gruyère for Monterey Jack cheese.
Pin It This classic baked mac and cheese is a comforting crowd pleaser that’s surprisingly easy to prepare.
Recipe FAQs
- → What type of pasta works best?
Short pasta shapes like elbow macaroni hold the creamy sauce well and crisp beautifully under the breadcrumb topping.
- → Can I substitute the cheeses?
Yes, Gruyère can be swapped with mozzarella or Monterey Jack, while cheddar remains ideal for sharp flavor and creaminess.
- → How do I get a crispy topping?
Mix panko breadcrumbs with melted butter and Parmesan cheese, then sprinkle evenly before baking to achieve a golden, crunchy crust.
- → Is Dijon mustard necessary?
Dijon adds a subtle tang that enhances the cheese sauce’s depth but can be omitted if unavailable without major changes to texture.
- → Can I prepare this ahead of time?
Yes, assemble the dish and refrigerate it before baking, adding a few extra minutes to cook time if chilled.