Creamy baked mac with rich cheese sauce, tender pasta, and golden breadcrumb topping, ideal for comforting dinners.
# What You’ll Need:
→ Pasta
01 - 12 oz elbow macaroni
→ Cheese Sauce
02 - 4 tbsp unsalted butter
03 - 1/3 cup all-purpose flour
04 - 3 cups whole milk, room temperature
05 - 1/2 cup heavy cream
06 - 1 tsp Dijon mustard
07 - 1 tsp salt
08 - 1/2 tsp black pepper
09 - 1/4 tsp ground nutmeg, optional
10 - 2 cups sharp cheddar cheese, grated
11 - 1 cup Gruyère or mozzarella cheese, grated
→ Topping
12 - 1 cup panko breadcrumbs
13 - 2 tbsp unsalted butter, melted
14 - 1/4 cup grated Parmesan cheese
15 - 1/4 tsp paprika, optional
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish.
02 - Boil a large pot of salted water. Cook elbow macaroni until just al dente, about 1 to 2 minutes less than package instructions. Drain and set aside.
03 - Melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in whole milk and heavy cream, ensuring a smooth consistency. Add Dijon mustard, salt, pepper, and nutmeg. Cook until sauce thickens, about 5 to 7 minutes.
05 - Remove saucepan from heat. Stir in grated sharp cheddar and Gruyère or mozzarella until fully melted and smooth.
06 - Add the drained elbow macaroni to the cheese sauce. Mix thoroughly to coat evenly. Transfer mixture to the prepared baking dish.
07 - In a small bowl, combine panko breadcrumbs, melted butter, grated Parmesan, and paprika. Sprinkle the mixture evenly over the macaroni.
08 - Bake uncovered for 25 to 30 minutes, until the dish is bubbly and topping turns golden brown.
09 - Allow baked dish to cool for 5 minutes before serving.
