Classic Baked Macaroni and Cheese features tender elbow pasta coated in a silky, rich three-cheese sauce, baked under a crispy, golden panko breadcrumb crust.
Ingredients
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Pasta: 1 lb (16 oz) elbow macaroni.
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Roux Base: 1/4 cup (1/2 stick) unsalted butter and 1/4 cup all-purpose flour.
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Liquids: 3 cups whole milk and 1 cup heavy cream (warmed).
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Cheeses: 3 cups sharp cheddar cheese and 1.5 cups Gruyère or Monterey Jack (shredded fresh from the block).
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Seasonings: 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp ground mustard, salt, and black pepper.
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Topping: 1 cup panko breadcrumbs mixed with 2 tbsp melted butter and 1/2 cup shredded cheddar.
1.Boil Pasta Al Dente:Cook pasta 1–2 minutes under package directions.
Boil elbow macaroni in salted water until just slightly firm (al dente). Drain and toss with a splash of olive oil to prevent sticking; set aside.
2.Make the Cream Roux Base:Cook flour to eliminate raw taste.
Melt 1/4 cup butter in a large saucepan over medium heat. Whisk in 1/4 cup flour and cook for 1 to 2 minutes. Slowly pour in the warm milk and heavy cream while whisking constantly. Simmer for 3–5 minutes until the sauce thickens and coats the back of a spoon.
3.Melt in the Cheeses:Stir off heat to prevent oil separation.
Remove saucepan from heat. Whisk in the garlic powder, onion powder, ground mustard, paprika, salt, and pepper. Stir in 2.5 cups of sharp cheddar and 1.5 cups of Gruyère until smooth and creamy.
4.Combine Pasta & Sauce:Coat every elbow in cheese sauce.
Fold the cooked macaroni into the warm cheese sauce until evenly coated. Pour half into a greased 9×13-inch baking dish, layer with the remaining 1/2 cup cheddar, and pour the rest of the pasta over top.
5.Add Topping & Bake:Bake at 350°F (175°C) for 20–25 minutes.
Combine panko breadcrumbs with melted butter and sprinkle evenly over the top layer. Bake at 350°F (175°C) for 20–25 minutes until bubbling around the edges and golden-brown on top. Rest 5–10 minutes before serving.
Pro-Tips for Success
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Shred Your Own Cheese: Pre-shredded bagged cheese contains anti-caking cellulose that prevents smooth melting and creates a grainy texture in your sauce.
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Keep It Creamy: Cooking the pasta slightly under-done before baking prevents the noodles from absorbing all the cheese sauce and turning dry in the oven.
