Baked Macaroni and Cheese
Elbow macaroni in a cheddar and Gruyere sauce, baked under a crunchy buttered breadcrumb top until bubbling.
Baked Macaroni and Cheese
Course: Side DishDifficulty: Easy12
servings25
minutes45
minutesElbow macaroni in a cheddar and Gruyere sauce, baked under a crunchy buttered breadcrumb top until bubbling.
Ingredients
1 lb elbow macaroni
4 tablespoons butter
1/4 cup flour
3 cups whole milk, warmed
1 cup heavy cream
3 cups shredded sharp cheddar
1 cup shredded Gruyere
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dry mustard
1/4 teaspoon cayenne
1 cup panko breadcrumbs
2 tablespoons butter, melted, for the topping
Directions
- Heat the oven to 350°F and butter a 9×13-inch baking dish.
- Boil the macaroni in salted water 2 minutes short of the package time, then drain.
- Melt the butter in the Dutch oven over medium heat.
- Whisk in the flour and cook 1 minute without browning.
- Pour in the warm milk and cream slowly, whisking, and simmer 5 minutes, until the sauce coats a spoon.
- Take the pot off the heat and stir in the salt, pepper, mustard and cayenne.
- Add the cheddar and Gruyere a handful at a time until smooth.
- Fold in the macaroni and pour everything into the dish.
- Mix the panko with the melted butter and scatter it on top.
- Bake 25 to 30 minutes, until golden and bubbling, and let it rest 10 minutes.
Notes
- Grate the cheese yourself, since bagged cheese can turn grainy. Assemble the dish a day ahead without the crumbs and add 10 minutes to the bake. Leftovers keep 4 days and reheat with a splash of milk. It freezes for up to 2 months.
Why two cheeses
Sharp cheddar brings bite and Gruyere melts smoothly. A roux-based sauce stays creamy in the oven. Undercooking the pasta a bit keeps it from turning soft.
Cooking the pasta a little short matters. It finishes in the oven, and pasta that starts soft ends up mushy.
Baked Mac and Cheese swaps
Fontina can replace the Gruyere. Shells hold more sauce than elbows. Do not use pre-shredded bagged cheese, since it can turn grainy.
Cold leftovers reheat best in a covered dish with a splash of milk. Stir halfway through.
What to serve
Ham, roast chicken or barbecue. A green salad cuts the richness.
The dry mustard and cayenne are small amounts, but they sharpen the cheese. You will not taste heat. Let the dish rest so the sauce thickens.
A common mistake
Adding the cheese over high heat, which can make the sauce grainy. Take the pot off the heat first.
Do not skip salting the pasta water. The sauce cannot season macaroni that is bland inside.
Baked Macaroni and Cheese at a glance
- Prep time: 25 minutes
- Cooking time: 45 minutes
- Servings: 12 servings
- Ingredients: 13, led by elbow macaroni, butter, flour, whole milk
Tips for Baked Macaroni and Cheese
Grate the cheese yourself, since bagged cheese can turn grainy. Assemble the dish a day ahead without the crumbs and add 10 minutes to the bake. Leftovers keep 4 days and reheat with a splash of milk. It freezes for up to 2 months.
Baked Macaroni and Cheese FAQ
How long does Baked Macaroni and Cheese take?
Baked Macaroni and Cheese takes 45 minutes of cooking after 25 minutes of prep.
How many people does Baked Macaroni and Cheese serve?
This recipe makes 12 servings.
What do I need to make Baked Macaroni and Cheese?
13 ingredients, led by elbow macaroni, butter, flour, whole milk. Amounts are in the recipe card above.
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