How to Make Restaurant-Quality Mac and Cheese at Home

Ingredients

• 1 stick Unsalted Butter (cut into cubes)
• 1 medium Yellow Onion (finely diced)
• 0.5 cup All-Purpose Flour (for roux)
• 0.125 tsp Cayenne Pepper (optional, for heat)
• 4.75 cup Whole Milk (full‑fat for richness)
• 1.5 tsp Kosher Salt (divided, adjust to taste)
• 2 cup Cheddar Cheese (shredded from block for best melt)
• 1 cup Gruyère Cheese (shredded, adds nuttiness)
• 1 lb Elbow Macaroni (dry)
• 1 cup Panko Breadcrumbs (Japanese style for crunch)
• 1 cup Parmigiano-Reggiano (freshly grated)
• 1 tbsp Olive Oil (extra‑virgin)

Instructions

1. Prepare Ingredients

   Dice the onion, shred the cheddar and Gruyère cheeses, measure flour, milk, butter, spices, pasta, breadcrumbs and Parmesan.

   Time: PT10M

2. Make the Roux

   Melt the butter in the Dutch oven over medium heat. Add the diced onion, season with a pinch of salt, and sauté until fragrant and translucent. Sprinkle the flour over the onions and stir constantly for about 2 minutes.

   Time: PT5M

   Temperature: Medium heat

3. Add Milk and Build the Béchamel

   Stir in the cayenne pepper, then gradually whisk in the milk until smooth. Bring to a gentle simmer and cook, stirring, for about 5 minutes until the sauce thickens and coats the back of a spoon.

   Time: PT7M

   Temperature: Medium heat

4. Incorporate the Cheeses

   Season the béchamel with a little more salt, then stir in two‑thirds of the shredded cheddar and Gruyère until fully melted and smooth.

   Time: PT5M

   Temperature: Medium heat

5. Cook the Pasta

   Bring a large pot of water to a rolling boil, season generously with salt, add the elbow macaroni and cook for about 3 minutes (2‑3 minutes less than package directions) until just before al dente.

   Time: PT10M

   Temperature: Boiling

6. Combine Pasta and Sauce

   Drain the pasta, reserving a splash of cooking water. Transfer the pasta directly into the cheese sauce, adding a few tablespoons of the reserved water, and toss to coat evenly.

   Time: PT3M

7. Prepare the Crunchy Topping

   In a small bowl combine the panko breadcrumbs, grated Parmigiano‑Reggiano, a pinch of salt, and the olive oil. Mix until the crumbs are lightly coated.

   Time: PT3M

8. Assemble the Casserole

   Transfer the mac and cheese to a greased 9x13‑inch baking dish. Sprinkle the reserved shredded cheddar and Gruyère over the top, then spread the breadcrumb mixture evenly across the surface.

   Time: PT5M

9. Bake

   Place the dish in a pre‑heated 400°F oven and bake for 20 minutes, or until the topping is golden brown and the sauce is bubbling.

   Time: PT20M

   Temperature: 400°F

10. Rest and Serve

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

    Time: PT5M

Nutrition Facts

Calories

550

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g