Homemade Baked Mac and Cheese (Print-Friendly Version)
Macaroni baked with rich cheese sauce and crispy panko topping. Comforting and crowd-pleasing.
# Ingredients List:
→ Pasta Base
01 -
450 grams dry macaroni pasta
→ Cheese Sauce
02 -
8 tablespoons unsalted butter
03 -
65 grams all-purpose flour
04 -
480 milliliters whole milk
05 -
480 milliliters half and half
06 -
0.5 teaspoon ground black pepper
07 -
1 pinch ground nutmeg
08 -
1 teaspoon garlic powder
09 -
0.5 teaspoon dried mustard
10 -
340 grams sharp cheddar cheese, shredded
11 -
115 grams white cheddar cheese, shredded (plus extra for mixing)
12 -
200 grams Gruyère cheese, shredded
→ Topping
13 -
60 grams panko breadcrumbs
14 -
3 tablespoons unsalted butter, melted
15 -
0.25 teaspoon seasoned salt
# How to Make It:
01 -
Preheat oven to 175°C. Grease a 23 x 33 centimeter baking dish with cooking spray or melted butter and set aside.
02 -
In a small bowl, mix together panko breadcrumbs, melted butter, and seasoned salt. Set mixture aside.
03 -
Bring a large pot of generously salted water to a boil. Cook macaroni until just shy of al dente, about 2 minutes less than package instructions. Drain and transfer to a large bowl. Toss pasta with a drizzle of olive oil or butter to prevent sticking.
04 -
Melt butter in a large saucepan over medium-high heat. Add flour and whisk continuously for 1 minute. Gradually pour in whole milk in a steady stream, whisking constantly, then add half and half. Continue whisking until mixture is smooth.
05 -
Add black pepper, nutmeg, garlic powder, and dried mustard to the sauce. Continue whisking and bring the mixture to a simmer, stirring until thickened and it coats the back of a spoon, about 6–8 minutes.
06 -
Reduce heat to low. Add sharp cheddar cheese in small amounts, stirring until melted before adding more. Repeat process with white cheddar and Gruyère cheese until sauce is smooth and creamy. Remove saucepan from heat.
07 -
Pour the cheese sauce over the cooked macaroni and mix thoroughly. Add remaining white cheddar cheese and continue mixing until evenly distributed. Adjust seasoning with salt and pepper as needed.
08 -
Transfer coated macaroni to the prepared baking dish and spread evenly. Sprinkle panko topping over the surface. Bake for 20 minutes until the top is golden brown. For a deeper golden finish, broil for 2–3 minutes under supervision.
09 -
Remove the dish from the oven and allow it to rest for 10 minutes before serving to ensure proper setting.
# Extra Tips:
01 -
After incorporating cheese, avoid boiling the sauce to prevent separation.
02 -
Do not overbake to maintain a creamy texture; brief broiling enhances topping color.
03 -
A small amount of Parmesan can be added to the breadcrumb topping for extra depth.