Baked Mac and Cheese
Rich, cheesy, and topped with a crispy breadcrumb crust, this baked mac and cheese is the kind of dish that disappears fast at family dinners and potlucks. Simple, hearty, and endlessly comforting.
Prep Time: 25 minutes | Cook Time: 35 minutes | Total Time: 1 hour
Servings: 10
Ingredients
- 1 lb elbow macaroni
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 3 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dry mustard powder
- ¼ tsp cayenne pepper (optional)
Topping:
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
Step-by-Step Instructions
- Prep Oven
Preheat oven to 350°F. Grease a 9×13-inch baking dish. - Cook Pasta
Boil macaroni until al dente. Drain and set aside. - Make Roux
Melt butter in a saucepan. Whisk in flour and cook 1 minute. - Make Sauce
Slowly whisk in milk and half and half until smooth. Simmer until thickened. Stir in mustard powder, salt, pepper, and cayenne. - Add Cheese
Remove from heat. Stir in cheddar, Gruyere, and mozzarella until smooth. - Combine Pasta & Sauce
Mix pasta with sauce, then transfer to baking dish. - Top & Bake
Combine breadcrumbs with melted butter and sprinkle over pasta. Bake 35 minutes until bubbly and golden brown.
Pro Tips
- Use a blend of cheeses for the best flavor.
- Broil for 1–2 minutes at the end for a crispier topping.
- Leftovers reheat best in the oven, covered with foil.
Nutrition Information (per serving, approx.)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 plate | 610 | 23g | 43g | 35g | 2g | 5g |
Disclaimer: Nutrition facts are estimated using online tools and may vary. Please consult a nutritionist for precise dietary advice.
