Golden Baked Mac and Cheese with a Crunchy Topping (Print Version)

Golden Baked Mac and Cheese, bubbling with creamy sauce and a crispy topping. A comforting classic, perfect for family dinners or a cozy night in.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Creamy Base & Pasta

01 - 1 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheese Blend

05 - 2 cups (8 ounces) sharp cheddar cheese, freshly grated
06 - 1 cup (4 ounces) Gruyere cheese, freshly grated

→ Flavor Enhancers

07 - 1 teaspoon Dijon mustard
08 - 1/2 teaspoon smoked paprika
09 - Pinch of freshly grated nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Crunchy Topping

11 - 1 cup Panko breadcrumbs
12 - 2 tablespoons unsalted butter, melted

# Instructions:

01 - First things first, get a big pot of water boiling for your elbow macaroni. Add a generous amount of salt to the water – this is where I always forget to salt the water, and then the pasta tastes bland, honestly. Cook the pasta according to package directions until it's just shy of al dente; it'll finish cooking in the oven. Drain it well, but don't rinse it! We want that starchy goodness to help the sauce cling.
02 - In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a pale, golden paste. This is your roux, the magical thickening agent! I once walked away for 'just a second' and burned it, had to start all over, so stay close!
03 - Slowly, and I mean slowly, pour in the whole milk, whisking continuously. Start with a small splash to make a thick paste, then gradually add the rest. This prevents lumps, which are the enemy of a smooth cheese sauce. Keep whisking until the sauce starts to thicken and coats the back of a spoon, about 5-7 minutes. It smells so good at this point!
04 - Take the pot off the heat. Stir in the Dijon mustard, smoked paprika, and a tiny grating of nutmeg. This is where the magic happens, honestly. Then, gradually add your grated sharp cheddar and Gruyere cheese, stirring until they're completely melted and the sauce is smooth and creamy. Season with salt and freshly ground black pepper to taste. Don't be afraid to taste it and adjust, I always do!
05 - Add the drained, cooked macaroni to the cheese sauce. Stir it gently until every single piece of pasta is coated in that luscious, cheesy goodness. Pour the whole mixture into a 9x13 inch baking dish. I usually give it a little shake to make sure it's evenly distributed. My kitchen usually looks like a cheese explosion by this point, but it's worth it!
06 - In a small bowl, combine the Panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the mac and cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the sauce is bubbly and the topping is beautifully golden brown and crispy. Oh, the smell of this baked mac and cheese filling the house is just everything!

# Notes:

01 - Always grate your own cheese; pre-shredded just doesn't melt the same, trust me on this.
02 - Leftovers actually taste better the next day, reheated gently in the oven or on the stovetop with a splash of milk.
03 - No Gruyere? Cheddar and Monterey Jack work beautifully, I've done it many times in a pinch.
04 - A sprinkle of fresh chives or parsley right before serving adds a lovely pop of color and freshness.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - small bowl

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 60g
Protein: 25g

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