AMAZING Baked Mac and Cheese Recipe

Ingredients

• 1 pound Elbow Macaroni (small pasta shape; any short pasta works)
• 10 ounces Sharp Cheddar Cheese (shredded; block cheese gives best melt)
• 10 ounces Gruyère Cheese (shredded; can substitute Swiss or aged Gouda)
• 3 cups Whole Milk (full‑fat for a richer béchamel)
• 1 cup Heavy Cream (adds silkiness to the sauce)
• 10 tablespoons Unsalted Butter (divided: 8 tbsp for roux, 2 tbsp for topping)
• 1/2 cup All-Purpose Flour (60 g; for the roux)
• 1/4 teaspoon Nutmeg (freshly grated if possible; optional)
• 3/4 teaspoon Salt (plus water for boiling pasta)
• 3/4 teaspoon Black Pepper (freshly ground)
• 1/2 cup Panko Breadcrumbs (Japanese style breadcrumbs for topping)

Instructions

1. Boil Pasta

   Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat. Add 1 pound of elbow macaroni and cook, stirring occasionally, until al dente (about 8 minutes).

   Time: PT10M

   Temperature: high

2. Shred Cheeses

   While the water is heating, shred 10 oz sharp cheddar and 10 oz Gruyère using a box grater. Set each cheese aside in separate bowls.

   Time: PT5M

3. Warm Milk and Cream

   Measure 3 cups whole milk and 1 cup heavy cream. Warm them together in the microwave for about 1 minute so they are not ice‑cold.

   Time: PT2M

4. Make the Roux

   Melt 8 tablespoons (1/2 cup) unsalted butter in a medium saucepan over medium heat. Sprinkle 1/2 cup (60 g) all‑purpose flour over the melted butter and whisk continuously for 2–4 minutes until the mixture turns a light nutty color.

   Time: PT5M

   Temperature: medium

5. Add Milk and Cream

   Gradually pour the warmed milk‑cream mixture into the roux while whisking constantly. Continue whisking until the sauce thickens and begins to bubble, about 4–5 minutes.

   Time: PT5M

   Temperature: medium

6. Season the Béchamel

   Stir in 1/4 teaspoon freshly grated nutmeg, 3/4 teaspoon salt, and 3/4 teaspoon black pepper. Cook for another minute, then remove the pan from heat.

   Time: PT2M

7. Combine Pasta and Sauce

   Drain the cooked macaroni, returning it to the pot. Add the béchamel sauce and half of the shredded cheddar and Gruyère (5 oz each). Toss gently until the cheese melts into the sauce.

   Time: PT4M

8. Transfer to Baking Dish

   Grease a 3‑quart baking dish with a thin layer of butter or cooking spray. Spoon the mac and cheese mixture into the dish and smooth the top.

   Time: PT3M

9. Prepare Crunchy Topping

   In a small skillet over medium‑high heat, melt the remaining 2 tablespoons butter. Add 1/2 cup panko breadcrumbs and toss continuously until they turn a light golden brown, about 3 minutes.

   Time: PT4M

   Temperature: medium‑high

10. Add Final Cheese and Breadcrumbs

    Sprinkle the remaining 5 oz shredded cheddar and 5 oz shredded Gruyère over the top of the casserole, then evenly distribute the toasted panko breadcrumbs.

    Time: PT2M

11. Bake

    Place the dish in a pre‑heated oven at 375°F (190°C) and bake for 30 minutes, or until the top is golden brown and the sauce is bubbling.

    Time: PT30M

    Temperature: 375°F

12. Cool and Serve

    Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

15 g

Carbohydrates

45 g

Fat

25 g

Fiber

2 g