Save This golden baked mac and cheese is pure comfort, blanketing every noodle with gooey three-cheese sauce and a buttery, crisp breadcrumb lid. I have made it for more potlucks and cozy nights than I can count, and it never lasts past the first round at the table.
I pulled this recipe together after a weeknight scramble when my kids voted for mac and cheese instead of takeout. Now it is our go-to for birthdays, rainy days, and cabin weekends.
Ingredients
- Elbow pasta: This shape holds the sauce in every nook choose classic semolina for best bite
- Sharp cheddar cheese: The creamy base that gives signature tang shred your own for the melt
- Gruyere cheese: Rich and nutty it adds nuance to the sauce opt for a block and grate it fresh
- Parmesan cheese: Salty and aged gives depth and that golden top use wedge style for real flavor
- Whole milk: Makes a velvety sauce avoid low fat for true creaminess
- Butter: For the roux and topping choose unsalted to control saltiness
- All purpose flour: Builds thickness for the cheese sauce be sure it is fresh
- Panko breadcrumbs: Crunchy and light these make the best crispy lid look for unseasoned
- Salt and pepper: Season each layer to bring out the flavors check freshness on your spices
- Optional pinch of cayenne: Adds warmth without true heat if you want subtle kick
Instructions
- Boil and Drain Pasta:
- Cook elbow pasta in generously salted water until barely al dente about one minute shy of the package directions. Drain then toss lightly with a drizzle of oil to keep from sticking while you make the sauce.
- Make the Cheese Sauce:
- Melt butter over medium heat in a sturdy pot. Once foaming add flour and whisk constantly three to four minutes until it turns pale golden. Pour in milk slowly whisking all the while to avoid lumps then simmer five to six minutes until slightly thickened and smooth.
- Melt in Cheese:
- Switch to low heat. Add grated cheddar gruyere and parmesan a handful at a time whisking between each addition to keep things silky. Season with salt pepper and cayenne if using. Taste the sauce it should be deeply flavorful and smooth.
- Combine and Layer:
- Mix the drained pasta into the sauce making sure every piece is coated. Transfer this into a buttered baking dish and spread evenly.
- Add Topping:
- Melt the extra butter and toss with panko. Scatter this mixture evenly over the pasta it will get crunchy and golden in the oven.
- Bake:
- Slide the dish into a 375°F oven. Bake 20 to 25 minutes until the sauce is bubbling and the top is deeply golden. Let sit a few minutes after baking so the cheese sets and scoops come out clean.
Save Gruyere has always been my secret to that wow factor my little one once insisted we mail some leftovers to Grandma so she could share in the cheesy magic. The crunchy topping gets devoured first every time.
Storage Tips
Store any leftovers tightly covered in the fridge for up to four days. To reheat cover loosely with foil and bake at 350°F until warmed through. For quicker meals, scoop portions into a pan and add a splash of milk before reheating on the stovetop.
Ingredient Substitutions
You can swap gruyere for more cheddar or use mozzarella for a stretchier texture. Gluten free pasta and flour work just as well for sensitive eaters. Try a smoked gouda for an entirely new flavor twist if you are feeling adventurous.
Serving Suggestions
This mac and cheese pairs beautifully with a crisp green salad or steamed broccoli. Serve as a comforting side at barbecues or alongside fried chicken for a Southern spin. I love serving it straight from the pan with a drizzle of hot sauce for grownups.
Cultural and Historical Context
Mac and cheese's roots trace to Europe but it is a soul food classic in America. Baked versions like this one became a staple at Sunday suppers and holiday tables, especially in the South. My family always makes it for Thanksgiving and Easter and somehow it is the first dish to disappear.
Save This comforting mac and cheese is a true crowd-pleaser for family meals or holiday gatherings. Serve it hot from the oven for best flavor and texture.
Recipe FAQ
- → What types of cheese work best?
Cheddar, mozzarella, and Gruyère offer a creamy base with rich flavor. You can try other blends for variation.
- → Can I use different pasta shapes?
Elbow pasta is traditional, but shells, penne, or fusilli work well for capturing creamy sauce.
- → How do I achieve a crispy topping?
Sprinkle seasoned bread crumbs over the pasta before baking, then broil briefly for extra crunch.
- → Is it possible to make ahead?
Yes, assemble and chill. Bake just before serving for best texture and fresh topping.
- → Can I add mix-ins like vegetables or bacon?
Absolutely. Try sautéed spinach, roasted peppers, or crispy bacon for added flavor variety.