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Mac and Cheese

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Ingredients

For the Pasta:

  • 1 lb elbow macaroni or your favorite pasta shape
  • Salt for pasta water

For the Cheese Sauce:

  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyère cheese
  • 1 cup shredded mozzarella cheese
  • 1 tsp mustard powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Topping:

  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 cup shredded Parmesan cheese

Instructions

  • Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish or similar size.
  • Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente according to package instructions. Drain and set aside.
  • In a large saucepan, melt the butter over medium heat. Add the flour and whisk constantly for about 2 minutes until the mixture is bubbly and slightly golden.
  • Gradually whisk in the milk, continuing to whisk until the mixture is smooth and starts to thicken, about 5 minutes.
  • Reduce the heat to low and add the cheddar, Gruyère, and mozzarella cheeses, stirring until melted and smooth.
  • Stir in the mustard powder, salt, and pepper
  • Add the cooked pasta to the cheese sauce, stirring gently to combine until all the pasta is well-coated.
  • In a small bowl, combine the panko breadcrumbs with the melted butter and Parmesan cheese, mixing until the breadcrumbs are evenly coated.
  • Transfer the macaroni and cheese mixture to the prepared baking dish. Sprinkle the breadcrumb topping evenly over the top.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
  • Let the mac and cheese cool for a few minutes before serving. Enjoy it hot and creamy, with the perfect balance of a crispy topping and a gooey center.
Author: Rita