Baked Mac and Cheese
This Baked Mac and Cheese recipe is creamy, cheesy, and utterly delicious. Made with a blend of sharp cheddar, Gruyere, and cream cheese, it's topped with a crispy Panko breadcrumb crust for the perfect finishing touch.
Equipment
- Large Pot
- Medium-sized Pot
- 2-quart Baking Dish
Ingredients
- 8 ounces macaroni
- 1 3/4 cups whole milk
- 1/4 cup heavy cream
- 5 tablespoons butter
- 1/4 cup all-purpose flour
- 6 ounces sharp cheddar, shredded
- 4 ounces Gruyere, shredded
- 2 ounces cream cheese
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 3/4 cup Panko bread crumbs
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon garlic powder
Instructions
- Preheat the oven to 375°F (190°C).
- Bring a large pot of water to a rolling boil. Cook the macaroni for one minute less than the package directions state.
- While the pasta is cooking, melt 3 tablespoons of butter in a medium-sized pot and add the flour. Cook, whisking constantly, over low heat for 2 minutes.
- Continue whisking and slowly pour in the milk and cream. Cook for another 2 minutes until thickened and smooth.
- Remove from the heat and stir in the cheddar, Gruyere, cream cheese, salt, pepper, and nutmeg. Continue stirring until the cheese has melted and the sauce is smooth. Return to low heat in short bursts if needed to melt the cheese fully.
- Drain the pasta and add it to the cheese sauce. Stir to coat. Pour the mixture into a buttered 2-quart baking dish.
- Melt the remaining 2 tablespoons of butter and mix it with the Panko, Parmesan cheese, and garlic powder.
- Sprinkle the bread crumbs evenly over the mac and cheese.
- Bake for 25 minutes or until the sauce is bubbly and the bread crumbs are browned and crispy.