Description
This mac and cheese features tender pasta coated in a luscious, creamy cheese sauce, topped with breadcrumbs and baked to bubbly, golden perfection. It’s a crowd-pleaser for any occasion!
Ingredients
Units
Scale
For the pasta:
- 1 lb (450 g) elbow macaroni (or your favorite pasta shape)
For the cheese sauce:
- 4 tablespoons (60 g) unsalted butter
- 1/4 cup (30 g) all-purpose flour
- 4 cups (1 liter) whole milk (or a mix of milk and heavy cream)
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 3 cups (300 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella or Gruyère cheese
- 1/2 cup (50 g) grated Parmesan cheese
For the topping:
- 1 cup (100 g) breadcrumbs or panko
- 2 tablespoons (30 g) unsalted butter, melted
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
- Make the roux:
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux).
- Add the milk:
- Gradually pour in the milk while whisking to prevent lumps. Continue cooking and stirring for about 5-7 minutes, or until the sauce thickens.
- Add the cheese:
- Reduce the heat to low and stir in Dijon mustard, garlic powder, salt, and pepper. Gradually add the cheddar, mozzarella (or Gruyère), and Parmesan, stirring until the cheese melts into a smooth sauce.
- Combine with pasta:
- Remove the sauce from heat and fold in the cooked pasta until evenly coated.
- Prepare for baking:
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the mac and cheese mixture into the dish, spreading it out evenly.
- Make the topping:
- In a small bowl, mix the breadcrumbs with melted butter and Parmesan (if using). Sprinkle the mixture evenly over the mac and cheese.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the sauce is bubbly. For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning).
- Serve:
- Let the mac and cheese cool for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
- Cheese options: Mix and match with cheeses like Havarti, Monterey Jack, or Fontina for unique flavors.
- Add-ins: Include cooked bacon, diced ham, sautéed mushrooms, or steamed broccoli for a heartier dish.
- Make-ahead: Assemble the mac and cheese up to a day in advance, refrigerate, and bake just before serving.