Description
A richer baked macaroni and cheese recipe using a blend of cheeses and a crunchy topping.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 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 Monterey Jack cheese
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- While the pasta cooks, make the cheese sauce. Melt 6 tablespoons of butter in a large saucepan over medium heat.
- Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk until smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
- Remove the pan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
- Add the cheddar, Gruyère, and Monterey Jack cheeses to the sauce. Stir until the cheese is completely melted and the sauce is smooth.
- Add the cooked macaroni to the cheese sauce and stir to coat everything evenly.
- Pour the mixture into the prepared baking dish.
- In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the macaroni and cheese.
- Bake for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Let it rest for 5 minutes before serving.
Notes
- For a sharper flavor, use aged cheddar cheese.
- You can substitute Gruyère with smoked Gouda for a different flavor profile.
- If you prefer a creamier texture, reduce the baking time by 5 minutes.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 550
- Fat: 32
- Saturated Fat: 18
- Unsaturated Fat: 14
- Trans Fat: 1
- Carbohydrates: 45
- Fiber: 2
- Protein: 25
- Cholesterol: 90
Keywords: macaroni and cheese, baked mac and cheese, comfort food, cheddar, Gruyère, panko topping