Homestyle Baked Mac and Cheese Recipe with Crispy Topping (Print Version)

Baked Mac and Cheese Recipe - Learn my family's secret for a creamy, golden casserole. Full of flavor, perfect for any weeknight or gathering.

# 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 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheese Blend

05 - 3 cups shredded sharp cheddar cheese, freshly grated
06 - 1 cup shredded Gruyère cheese, freshly grated
07 - 1 cup shredded smoked Gouda cheese, freshly grated

→ Flavor Boosters

08 - 1 teaspoon Dijon mustard
09 - 1/4 teaspoon ground nutmeg
10 - 1 teaspoon salt, or to taste
11 - 1/2 teaspoon freshly ground black pepper, or to taste

→ Topping

12 - 1 cup panko breadcrumbs
13 - 2 tablespoons melted unsalted butter

# Instructions:

01 - First things first, get a big pot of water boiling. Add a generous pinch of salt – honestly, this is where I always remind myself of the "plain noodle incident" and make sure I don't forget. Cook your elbow macaroni just until it's al dente, meaning it still has a little bite. We're going to bake it later, so don't let it get mushy! Drain it, but don't rinse it; we want that starch to help the sauce cling later. Set it aside.
02 - Now for the magic. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it smells a little nutty and turns a light golden color. This step is key for thickening, so don't rush it, or your sauce might be thin, and nobody wants that, right?
03 - Slowly, I mean *slowly*, pour in the whole milk, whisking continuously. This is where you prevent lumps! Keep whisking until the sauce starts to thicken and smooth out, which usually takes about 5-7 minutes. It'll get nice and bubbly, and you'll feel it resist the whisk a bit more. This is your creamy béchamel, the backbone of this amazing Baked Mac and Cheese Recipe.
04 - Take the pan off the heat. Now for the fun part! Stir in your grated sharp cheddar, Gruyère, and smoked Gouda. Keep stirring until all that glorious cheese is completely melted and smooth. This is where the kitchen starts to smell absolutely divine. Add the Dijon mustard, a pinch of nutmeg, and season generously with salt and freshly ground black pepper. Taste it! Adjust the seasoning if you need to; I usually go for a little extra pepper.
05 - Gently fold the cooked macaroni into the cheese sauce until every single noodle is coated in cheesy goodness. Transfer this beautiful mixture into a greased 9x13-inch baking dish. Sometimes, I spill a little on the counter here, but that's just part of the process, right? Make sure it's spread evenly, ready for its crispy crown.
06 - In a small bowl, toss the panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the macaroni and cheese. Pop it into a preheated oven at 375°F (190°C) for 25-30 minutes, or until the topping is golden brown and crispy, and the cheese sauce is bubbly and hot. Oh, the smells coming from your oven will be incredible! Let it rest for a few minutes before serving, that really helps the sauce set a bit.

# Notes:

01 - Always grate your own cheese; it melts smoother and tastes so much better than pre-shredded.
02 - Reheat leftovers gently in the oven, not the microwave, to maintain creaminess.
03 - If you're out of Gruyère, fontina or more sharp cheddar can work in a pinch, but the flavor will be a bit different.
04 - A crisp green salad is my favorite pairing to balance the richness.

# 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: 45g
Total Carbohydrate: 45g
Protein: 30g

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