Description

This baked mac and cheese features tender elbow macaroni coated in a rich homemade cheese sauce and topped with buttery golden breadcrumbs. Creamy, comforting, and perfect for family dinners.

Ingredients

For the Pasta:

8 ounces elbow macaroni

1 tablespoon unsalted butter

For the Topping:

2/3 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

1/4 teaspoon salt

For the Cheese Sauce:

4 tablespoons unsalted butter

1/3 cup all-purpose flour

3 cups milk, warmed

2 cups freshly shredded Gruyère cheese

1 cup freshly shredded mozzarella cheese

3/4 teaspoon salt

Optional Seasonings:

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon mustard powder

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Instructions

1. Bring a large pot of water to a boil. Add macaroni and cook according to package directions, reducing cooking time by 1 minute. Drain and toss with butter.

2. Combine breadcrumbs, melted butter, and salt in a bowl and set aside.

3. Preheat oven to 350°F. Melt butter in a saucepan, stir in flour, and cook 1 minute.

4. Gradually whisk in warm milk until smooth. Cook 5–8 minutes until thickened.

5. Stir in salt and optional seasonings. Remove from heat and add shredded cheeses.

6. Pour sauce over macaroni and stir to coat. Transfer to baking dish.

7. Sprinkle breadcrumb mixture evenly over top.

8. Bake 25 minutes until golden and bubbly. Serve immediately.

Notes

Do not overbake to maintain a creamy texture.

Freshly shred cheese for best melting results.

Add a splash of milk when reheating leftovers to restore creaminess.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: One-Pot & Easy Meals
Method: Baking
Cuisine: American