Description
A comforting dish of homemade baked mac and cheese with a creamy cheese sauce, perfectly cooked pasta, and a golden, crispy topping.
Ingredients
- 1 pound dry macaroni pasta
- 8 tablespoons butter (1 stick)
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups half and half
- 1/2 teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon garlic powder
- 1/2 teaspoon dried mustard
- 3 cups sharp cheddar cheese, shredded
- 1 cup white cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- 1/2 cup panko
- 3 tablespoons butter, melted
- 1/4 teaspoon seasoned salt
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13 (3 Qt) baking dish with cooking spray or melted butter and set aside.
- Mix panko with melted butter and seasoned salt in a small bowl, then set aside.
- Bring a large pot of salted water to a rolling boil. Cook the macaroni according to package instructions until it is nearly al dente, approximately two minutes less than specified. Drain, transferring the pasta to a large bowl, and drizzle with olive oil (or butter) to prevent sticking. Toss gently to coat.
- Melt 8 tablespoons of butter in a large saucepan over medium-high heat without letting it brown. Add the flour, whisking to combine, and continue to cook for about 1 minute.
- Gradually pour in the whole milk in a thin, steady stream while whisking constantly. Slowly add the half and half, whisking until the mixture is smooth and well combined.
- Stir in black pepper, nutmeg, garlic powder, and mustard, then heat until the sauce comes to a simmer and begins to thicken—about 6 to 8 minutes.
- Reduce heat to low, adding the sharp cheddar cheese in increments, stirring until fully melted before adding more. Repeat this with the white cheddar and Gruyere cheese until the sauce is smooth and creamy.
- Pour the cheese sauce over the prepared pasta, mixing until evenly combined. Season with additional salt and pepper according to your taste.
- Transfer the cheesy pasta mixture into the greased baking dish, smoothing the top into an even layer. Sprinkle the panko topping evenly on the surface.
- Bake in the preheated oven for 20 minutes, or until the top is golden. If it’s not as golden as you desire, place it under the broiler for 2 to 3 minutes—keep a close eye on it to avoid burning.
- Remove from the oven and allow it to sit for about 10 minutes before serving.
Notes
For the best experience, serve hot with a crisp salad or garlic bread. To store, place in an airtight container in the refrigerator for 3-5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American