Baked Macaroni and Cheese
Nagi’s Baked Mac and Cheese is a timeless, cheesy casserole featuring elbow macaroni enveloped in a creamy Gruyere and mozzarella sauce, topped with buttery panko breadcrumbs for a crisp finish. With simple ingredients and straightforward steps, this recipe delivers rich flavor and satisfying texture in just over an hour.
Equipment
- 1 Large Pot – for boiling pasta
- 1 whisk (for sauce preparation)
- 1 ovenproof skillet or 2.5L baking dish (for assembling and baking)
- 1 cheese grater (for shredding cheese)
- Measuring cups and spoons (for precise ingredient measurement)
Ingredients
For the Pasta:
- 250 g 8 oz elbow macaroni
- 1 tablespoon 15g unsalted butter or 2 teaspoons vegetable oil
For the Crunchy Topping:
- ⅔ cup panko breadcrumbs
- 2 tablespoons 30g unsalted butter, melted
- ¼ teaspoon salt
For the Cheese Sauce:
- 4 tablespoons 60g unsalted butter
- ⅓ cup all-purpose flour
- 3 cups warm milk whole or low-fat
- 2 cups shredded Gruyere cheese or preferred melting cheese like cheddar or Colby
- 1 cup shredded mozzarella cheese
- ¾ teaspoon salt
Optional Seasonings:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
Instructions
- Cook Pasta to Almost Done: Fill a large pot with water and bring it to a rolling boil. Add the elbow macaroni and cook according to the package instructions, but reduce the cooking time by one minute to keep the pasta firm. Drain well and immediately toss the hot pasta with the butter or oil to lightly coat and prevent sticking. Set aside to cool while you prepare the sauce.
- Prepare the Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and salt. Mix thoroughly to evenly coat the breadcrumbs. Set this aside for later use.
- Make the Cheese Sauce (Roux and Milk Base): In a large saucepan or oven-safe skillet, melt the butter over medium heat. Sprinkle in the flour and stir constantly with a whisk for about one minute, allowing the mixture to form a smooth paste (roux).Slowly pour in about one cup of the warm milk, whisking continuously to dissolve the roux completely. Gradually add the remaining milk, whisking to ensure the sauce is lump-free.
- Thicken and Flavor the Sauce: Continue cooking the sauce over medium heat, stirring regularly, for 5 to 8 minutes until it thickens to a creamy consistency. When the sauce coats the back of a spoon and leaves a clean path when you run your finger across, it’s ready. Stir in the salt and optional seasonings like garlic, onion, and mustard powders to enhance flavor.
- Add Cheese to Sauce: Remove the sauce from heat and quickly stir in the shredded Gruyere and mozzarella cheeses until evenly combined. The cheese should melt smoothly into the warm sauce without needing to cook further.
- Combine Pasta and Cheese Sauce: Pour the cheese sauce over the buttered pasta in the pot and stir gently but thoroughly to coat all noodles evenly. Transfer this cheesy pasta mixture into your ovenproof skillet or baking dish.
- Add Topping and Bake: Sprinkle the buttery panko breadcrumb mixture evenly over the top of the pasta. Place the dish in a preheated oven at 180°C (350°F) and bake uncovered for about 25 minutes or until the topping turns a light golden brown. Avoid overbaking to maintain a creamy sauce beneath.
- Serve and Enjoy: Remove from the oven and let it rest briefly. Serve immediately, optionally garnished with fresh parsley for a touch of color and freshness.
Notes
- Breadcrumb Choice: Panko breadcrumbs create a delightfully crunchy topping due to their larger, airy flakes. If unavailable, regular breadcrumbs can be substituted but may result in a less crisp crust.
- Cheese Selection: Gruyere offers a fantastic balance of rich flavor and meltability. Cheddar, Colby, Monterey Jack, or provolone can be used as alternatives. Mozzarella adds a wonderful stretch and creaminess without excess saltiness. Always grate cheese fresh to avoid the anti-caking agents found in pre-shredded varieties, which can affect sauce texture.
- Salt Adjustment: Cheese saltiness varies. Taste your sauce before adding extra salt, especially if using milder cheeses like Jarlsberg.
- Pasta Butter Toss: Coating pasta with butter after draining helps prevent the noodles from absorbing too much sauce and becoming mushy during baking. Cooling the pasta before mixing with sauce also contributes to better texture.
- Baking Dish Size: A 2.5-liter (10-cup) baking dish or a 9x13 inch pan works well. Avoid using too large a dish, as the mixture will spread thin and bake unevenly.
- Make-Ahead and Storage: This dish is best fresh but can be prepared in advance. Cook and butter the pasta, make the sauce, combine, top with breadcrumbs, then refrigerate or freeze. When ready, thaw fully if frozen, cover with foil, and bake at 180°C (350°F) for 15 minutes before uncovering and baking an additional 25 minutes. Leftovers reheat well in the microwave followed by a quick crisp under a broiler or grill.
