Baked Macaroni and Cheese
A creamy, ultra-rich baked macaroni and cheese with a crispy, buttery breadcrumb topping. Tossing pasta with butter before mixing it with a freshly made cheese sauce keeps the texture perfect and prevents sogginess. Ideal for gatherings or comforting weeknight meals.
Equipment
- 1 Large Heavy-Bottomed Pot
- 1 Whisk
- 1 Ovenproof skillet or 2.5L baking dish
- 1 Box Grater
- Measuring cups and spoons set
Ingredients
Pasta:
- 250 g 8 oz elbow macaroni
- 1 tbsp 15g unsalted butter or 2 tsp neutral oil
Breadcrumb Topping:
- ⅔ cup panko breadcrumbs
- 2 tbsp 30g unsalted butter, melted
- ¼ tsp salt
Cheese Sauce:
- 4 tbsp 60g unsalted butter
- ⅓ cup all-purpose flour
- 3 cups warm milk any fat content
- 2 cups freshly shredded Gruyere cheese or substitute cheddar/Colby
- 1 cup freshly shredded mozzarella cheese
- ¾ tsp salt
Optional Seasonings:
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp mustard powder
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the macaroni and cook it according to the package instructions, but reduce the cooking time by one minute to keep it slightly firm. Drain thoroughly.
- Coat Pasta with Butter: Return the drained macaroni to the pot. Immediately add the butter or oil and toss gently until all pasta is lightly coated. This helps prevent the noodles from sticking together or swelling during baking. Set aside to cool slightly.
- Prepare Breadcrumb Topping: In a small bowl, mix the panko breadcrumbs with melted butter and salt until evenly combined. Set this mixture aside; it will add a crunchy, flavorful crust after baking.
- Make the Cheese Sauce: In a large saucepan or ovenproof skillet, melt the butter over medium heat. Whisk in the flour to create a roux and cook for about one minute to eliminate the raw flour taste. Slowly pour in about one cup of warm milk while whisking constantly to form a smooth paste. Gradually add the remaining milk, stirring continuously to prevent lumps.
- Thicken the Sauce: Continue cooking the mixture over medium heat, whisking regularly, for 5 to 8 minutes until the sauce thickens to a creamy consistency that coats the back of a spoon.
- Add Seasonings and Cheese: Remove the pan from heat. Stir in salt and any optional spices like garlic, onion, or mustard powder if desired. Add the shredded Gruyere and mozzarella cheeses, stirring gently until just combined—the cheese will melt into a silky sauce.
- Combine Pasta and Sauce: Pour the cheese sauce over the butter-coated macaroni in the pot. Stir quickly to evenly coat the pasta. Transfer everything to an ovenproof skillet or baking dish, spreading it out evenly.
- Add Topping and Bake: Sprinkle the buttered breadcrumb mixture evenly over the top. Bake in a preheated oven at 180°C (350°F) for 25 minutes, or until the crust turns a light golden brown and the sauce bubbles at the edges. Avoid overbaking to keep the sauce luscious.
- Serve Immediately: Remove from the oven and serve hot. Garnish with fresh parsley if you like for a pop of color and freshness.
Notes
- Breadcrumb Choice: Panko breadcrumbs create a delightful crispy topping due to their large, airy texture. If unavailable, regular breadcrumbs can be used, though the crunch may be less pronounced.
- Cheese Varieties: Gruyere is preferred for its creamy melt and complex flavor. Cheddar or Colby are great alternatives, while mozzarella adds stretchiness and mildness. Always grate cheese fresh for the best melting quality—pre-shredded cheese may contain anti-caking agents that affect sauce texture.
- Pasta Butter Toss: Coating pasta with butter before mixing in the sauce prevents it from swelling and turning mushy during baking. Cooling the pasta slightly before adding sauce helps maintain texture.
- Baking Dish Size: A 2.5L (2.5-quart) baking dish works perfectly for this quantity. A larger dish spreads the mixture too thinly, reducing creaminess.
- Make-Ahead Tips: You can prepare the dish ahead by cooking pasta, tossing with butter, mixing with cheese sauce, and topping with breadcrumbs. Refrigerate or freeze. When ready, bake covered with foil for 15 minutes at 180°C (350°F), then remove foil and bake uncovered for another 25 minutes.
- Reheating Leftovers: Warm gently in the microwave, then crisp the topping under the broiler or grill by brushing lightly with butter or oil.
