Description
This recipe delivers rich, velvety cheese sauce coating tender macaroni, finished with a golden, buttery panko crust for the best homemade baked mac and cheese.
Ingredients
Scale
- 1 pound elbow macaroni
- 6 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Gruyère cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Cook the macaroni according to package directions until al dente. Drain well and set aside.
- In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
- Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
- Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce, stirring until completely melted and smooth. This is your creamy cheese sauce.
- Fold the cooked macaroni into the cheese sauce until every piece is coated. Pour the mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the macaroni and cheese.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
- Let the mac and cheese rest for 5 minutes before serving.
Notes
- Shred your own cheese from blocks for the creamiest sauce; pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- For a make-ahead option, assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
- If you prefer a richer, Southern style, substitute 1 cup of the milk with heavy cream.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 7
- Sodium: 650
- Fat: 38
- Saturated Fat: 22
- Unsaturated Fat: 16
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 3
- Protein: 28
- Cholesterol: 110