Baked Mac And Cheese
Ingredients
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- 1 pound elbow macaroni
- 2 tbsp kosher salt
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 4 cups whole milk
- 1 cup half-and-half
- 1 tsp Dijon mustard
- 3/4 tsp fine sea salt
- 1/2 tsp ground black pepper
- 1/4 tsp ground nutmeg
- 1/4 tsp cayenne pepper
- 12 ounces sharp cheddar cheese, coarsely shredded
- 6 ounces Gruyère cheese, coarsely shredded
- 2 ounces Parmesan cheese, finely grated
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter – melted
Instructions
1. Preheat the oven to 375°F. Bring a large pot of water to a boil.
2. Stir the kosher salt into the boiling water, add the elbow macaroni, and cook until very al dente, 1–2 minutes shy of package time. Drain well.
3. Meanwhile, melt 6 tbsp unsalted butter in a large pot over medium heat. Whisk in the all-purpose flour and cook, whisking constantly, until foamy and blond, 2–3 minutes.
4. Gradually whisk in the whole milk and half-and-half, bringing the sauce to a gentle simmer. Cook, whisking often, until thick enough to coat the back of a spoon, 5–7 minutes.
5. Off the heat, whisk in the Dijon mustard, fine sea salt, ground black pepper, ground nutmeg, and cayenne pepper. Add the sharp cheddar cheese and Gruyère cheese by handfuls, stirring until fully melted and smooth.
6. Add the drained macaroni to the cheese sauce and fold to coat. Transfer the mixture to a 9×13-inch baking dish and spread evenly.
7. In a bowl, combine the panko breadcrumbs and Parmesan cheese. Pour in the 2 tbsp melted unsalted butter and toss until evenly moistened.
8. Sprinkle the breadcrumb mixture evenly over the macaroni. Bake until bubbling at the edges and the topping is golden brown, 20–25 minutes. Let rest 10 minutes before serving.
Baked mac and cheese is a creamy, comforting pasta casserole with tender elbows enveloped in a velvety cheese sauce and finished under the heat of the oven for a bubbling, golden crust. The contrast between the saucy interior and the crisp, buttery breadcrumb top makes each bite balanced and deeply satisfying. Sharp cheddar brings tang and richness, while a secondary cheese like Gruyère adds nutty depth and exceptional melt.
This dish is a pillar of American home cooking, with roots reaching back to adaptations of European pasta-and-cheese gratins. Early American versions were popularized in the 19th century, appearing in community and church cookbooks, and they grew into a household staple through both homemade bakes and boxed stovetop variants. The baked casserole style endures as a celebratory and potluck favorite, bridging weeknight comfort with holiday tradition.