Description
This recipe yields a rich, creamy baked macaroni and cheese with a satisfyingly golden and crisp topping, perfect for family dinners or holiday gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1 cup shredded Gouda cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- Make the cheese sauce: In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
- Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
- Add the shredded cheddar, Gruyère, and Gouda cheeses to the sauce, stirring until the cheese is completely melted and the sauce is smooth.
- Fold the cooked macaroni into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared baking dish.
- Prepare the topping: In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the macaroni mixture.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown and crisp. Let it rest for 10 minutes before serving.
Notes
- For the creamiest result, shred your own cheese; pre-shredded cheeses contain anti-caking agents that affect melting.
- If you prefer a Southern style, use evaporated milk instead of whole milk for an extra rich sauce base.
- You can assemble the dish up to the baking step and refrigerate it for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 580
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 2
- Protein: 25
- Cholesterol: 95