Classic Baked Macaroni And Cheese
Indulge in the ultimate comfort food with this ultra-creamy baked macaroni and cheese, featuring a velvety Mornay sauce infused with garlic and nutmeg, finished with a golden panko crunch.
Equipment
- Large Pot
- Large saucepan or ovenproof skillet
- Baking dish (2.5L)
- Whisk
- Oven
Ingredients
Macaroni:
- 250g / 8 oz macaroni (elbow pasta)
- 1 tbsp (15g) unsalted butter
Topping:
- 2/3 cup panko breadcrumbs
- 2 tbsp (30g) unsalted butter, melted
- 1/4 tsp salt
Sauce:
- 4 tbsp (60g) unsalted butter
- 1/3 cup flour, plain / all purpose
- 3 cups milk, warmed
- 2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby)
- 1 cup freshly shredded mozzarella cheese
- 3/4 tsp salt
Seasonings (optional):
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
Prep the Pasta and Topping
- Bring a large pot of water to a boil and cook the macaroni for 1 minute less than the package directions until firmly al dente. Drain and toss with 1 tablespoon of butter, then set aside to cool.
- In a small bowl, combine the panko breadcrumbs, 2 tablespoons of melted butter, and salt. Preheat your oven to 180°C/350°F.
Build the Sauce
- In a large saucepan or skillet, melt 4 tablespoons of butter over medium heat. Optional: sizzle a smashed garlic clove in the butter for 2 minutes and remove before proceeding.
- Whisk in the flour and cook for 1 minute to create a roux. Gradually whisk in the warmed milk until the sauce is smooth and free of lumps.
- Stir in the salt and optional seasonings. Cook for 5 to 8 minutes, stirring regularly, until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in the shredded Gruyere and mozzarella until the sauce is glossy and thick.
Assemble and Bake
- Pour the cheese sauce over the macaroni and stir to coat. Transfer the mixture to a 2.5L baking dish or ovenproof skillet.
- Top evenly with the prepared panko crumbs and bake for 25 minutes until golden brown and bubbling at the edges. Serve immediately.
Notes
Cheese Quality: Always grate your cheese from a block. Pre-shredded cheese contains starches that prevent a smooth, velvety melt in the Mornay sauce.
Pasta Texture: Undercook your pasta by at least one minute. It will continue to cook and absorb sauce in the oven, ensuring it stays firm rather than mushy.
Storage Tip: Leftovers can be refrigerated for up to 4 days. When reheating, add a small splash of milk to restore the creamy consistency of the sauce.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.