Best Baked Mac and Cheese You’ll Crave
Best Baked Mac and Cheese is the ultimate comfort food. It’s creamy, cheesy, and topped with a golden, crispy crust. Whether you’re serving it at a family dinner, a holiday gathering, or just enjoying a cozy night at home, this dish never disappoints.
Ingredients
For the Pasta:
- 250 g 8 oz elbow macaroni
- 1 tbsp 15g unsalted butter
For the Topping:
- 2/3 cup panko breadcrumbs
- 2 tbsp 30g unsalted butter, melted
- 1/4 tsp salt
For the Sauce:
- 4 tbsp 60g unsalted butter
- 1/3 cup all-purpose flour
- 3 cups milk warmed (whole or 2%)
- 2 cups freshly shredded Gruyère cheese
- 1 cup freshly shredded mozzarella cheese
- 3/4 tsp salt
Optional Seasonings:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp mustard powder
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add macaroni and cook according to package instructions, minus 1 minute to keep the pasta al dente. Drain and toss in 1 tbsp butter. Set aside to cool slightly.
- Make the Cheese Sauce: In a large saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute. Gradually add the warm milk while stirring until smooth. Continue to cook, stirring, for 5-8 minutes until thickened. Remove from heat and stir in the shredded cheeses until smooth. Season with salt and optional seasonings (garlic powder, onion powder, mustard powder).
- Assemble the Dish: In a large bowl, combine the pasta and cheese sauce. Stir well to coat. Transfer to a greased baking dish.
- Prepare the Topping: Mix the panko breadcrumbs, melted butter, and salt. Sprinkle evenly over the mac and cheese.
- Bake: Preheat oven to 350°F (180°C). Bake for 20-25 minutes, until the top is golden brown. If the top browns too quickly, cover with foil and continue baking.
- Serve: Let the dish rest for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
-
- For extra creaminess, you can add a little more cheese or milk to the sauce.
- Use freshly grated cheese for a smoother, creamier texture.
- Make ahead: Assemble the mac and cheese, cover, and refrigerate for up to 24 hours. Bake when ready to serve.
- Freezing: Assemble, do not bake, and freeze for up to 3 months. Thaw before baking.
Nutritional Facts (Per Serving – 1 Cup):
| Nutrient | Amount |
| Calories | 551 |
| Carbohydrates | 48g |
| Protein | 23g |
| Fat | 29g |
| Saturated Fat | 17g |
| Cholesterol | 89mg |
| Sodium | 847mg |
| Potassium | 326mg |
| Fiber | 1g |
| Sugar | 8g |
| Vitamin A | 915 IU |
| Calcium | 449mg |
| Iron | 1.4mg |