Baked Mac and Cheese: A Family Favorite Recipe (Print Version)

This rich, creamy baked mac and cheese recipe brings back childhood memories. With a golden crust and three cheeses, it's pure comfort food.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheese Blend

05 - 4 cups sharp cheddar cheese, freshly grated
06 - 2 cups Gruyere cheese, freshly grated
07 - 1 cup mozzarella cheese, freshly grated

→ Flavor Enhancers & Topping

08 - 1 tbsp Dijon mustard
09 - 1/2 tsp ground nutmeg
10 - 1 tsp salt, or to taste
11 - 1/2 tsp black pepper, or to taste
12 - 1 cup panko breadcrumbs

# Instructions:

01 - First things first, get your oven preheating to 375°F (190°C). Then, grab a large pot and bring some salted water to a rolling boil. Add your elbow macaroni and cook it just shy of al dente—we're talking about 1-2 minutes less than the package directions. This is where I always remind myself not to overcook it, because it'll finish cooking in the oven. Drain it well, but don't rinse it! We want that starchy goodness to help the sauce cling. I usually give it a quick drizzle of olive oil to prevent sticking while I work on the sauce.
02 - In a large saucepan or Dutch oven over medium heat, melt the butter. Oh, that smell of melting butter is just the best, signaling comfort food is on its way! Once it's completely melted, sprinkle in the flour and whisk constantly for about 1-2 minutes. You're looking for a pale, golden paste—that's your roux. This step is crucial for a smooth sauce. I've definitely burned the flour before, resulting in a dark, bitter roux, and had to start over. Don't rush it here!
03 - Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously to avoid any lumps. This is where the magic happens as the sauce starts to thicken. Keep whisking until it’s smooth and gently simmering, about 5-7 minutes. It should be thick enough to coat the back of a spoon. Now, stir in the Dijon mustard, nutmeg, salt, and pepper. Give it a taste. This is your chance to adjust the seasonings before the cheese goes in. I usually add a little more pepper than the recipe calls for, just because I love it.
04 - Remove the saucepan from the heat. This is important—you don't want to boil the cheese! Gradually add your grated sharp cheddar, Gruyere, and mozzarella, stirring until each addition is completely melted and incorporated before adding more. The sauce will become incredibly creamy and luscious. I love watching the cheese melt into a beautiful, glossy river. If it seems a little thick, a splash more warm milk can help, but avoid making it too thin, or your baked mac and cheese won't be as rich.
05 - Add the drained, slightly undercooked macaroni to the cheese sauce and stir gently until every single piece is coated in that dreamy, cheesy goodness. Don't be shy; make sure it's all mixed up! Pour the macaroni and cheese mixture into a 9x13 inch baking dish. Sometimes I use an 8x8 for a thicker, taller baked mac and cheese, it just depends on my mood. Make sure it's spread evenly, ready for its golden crown.
06 - Sprinkle the panko breadcrumbs evenly over the top of the macaroni and cheese. Pop it into your preheated oven and bake for 25-30 minutes, or until the sauce is bubbly around the edges and the breadcrumbs are beautifully golden brown and crispy. The smell coming from your oven will be incredible! Let it rest for 5-10 minutes before serving. This helps the sauce set a bit, preventing it from being too runny. Trust me, the wait is worth it for that perfect scoop.

# Notes:

01 - Always grate your own cheese for the smoothest sauce; pre-shredded can be grainy.
02 - Leftovers store well in an airtight container for 3-4 days; reheat gently in the oven with a splash of milk.
03 - No Gruyere? A good sharp white cheddar or even some smoked gouda can be a tasty substitute.
04 - Serve with a crisp green salad to balance the richness, or a glass of dry white wine.

# Tools You'll Need:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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