Description
This baked mac and cheese recipe offers a creamy, cheesy sauce made from scratch, combined with perfectly cooked macaroni and topped with a crunchy, toasted panko crust. It's a comforting classic with a rich cheddar and mozzarella flavor, baked to golden perfection.
Ingredients
Scale
Pasta
- 8 oz dry macaroni noodles
Sauce
- 4 Tablespoons salted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground mustard
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
Panko Topping
- 2 Tablespoons salted butter
- 1 Tablespoon olive oil
- 1 cup seasoned panko crumbs
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the mac and cheese.
- Cook Pasta: Begin cooking the dry macaroni noodles in well-salted boiling water according to the package instructions, but cook for one minute less than recommended to avoid overcooking. Drain the pasta once done, drizzle with about ½ teaspoon olive oil, and toss to prevent sticking.
- Make Roux: In a 10-inch cast iron pan or equivalent baking dish, melt 4 tablespoons salted butter over medium heat. Once melted, add ¼ cup all-purpose flour and whisk continuously until smooth and no lumps remain.
- Season Roux: Add ½ teaspoon salt, ½ teaspoon ground pepper, 1 teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon ground mustard to the roux. Whisk for 30 to 60 seconds to toast the flour lightly and bloom the spices.
- Add Milk: Gradually pour in 3 cups whole milk while stirring. Bring the mixture to a boil, noting it may separate initially. Continue stirring frequently until the sauce is smooth and combined.
- Simmer Sauce: Reduce heat to low and simmer the sauce, stirring frequently, until it thickens to a creamy consistency.
- Add Cheese: Stir in 2 cups shredded sharp cheddar cheese and 1 cup shredded mozzarella cheese. Continue stirring until the cheese melts completely and the sauce is smooth.
- Combine Pasta and Sauce: Add the cooked macaroni noodles to the cheese sauce and stir thoroughly to ensure the pasta is well coated. The mixture will appear very cheesy; the sauce will thicken further when baked.
- Prepare Panko Topping: In a small saucepan, melt 2 tablespoons salted butter with 1 tablespoon olive oil over medium heat, stirring occasionally. Add 1 cup seasoned panko crumbs and stir until they absorb the butter and oil and become lightly toasted with a light to medium brown color.
- Assemble and Bake: Sprinkle the toasted panko evenly over the mac and cheese. Transfer the dish to the oven and bake uncovered at 350 degrees Fahrenheit (175 degrees Celsius) for 15 minutes until the topping is golden and crispy.
- Serve: Remove from oven and serve warm for the best creamy and crunchy texture experience.
Notes
- For a richer, creamier mac and cheese, substitute whole milk with half and half or replace 1 cup of milk with 1 cup heavy cream.
- You can substitute the cheddar and mozzarella cheeses with other shreddable cheeses like Colby, Monterey Jack, or Gruyere according to your taste preference.
- To ensure proper melting and smooth texture, grate your own cheese from blocks rather than using pre-shredded cheese.
- If you do not have a 10-inch cast iron skillet, cook the macaroni and cheese sauce in a large pot or skillet, then transfer to a buttered 2-quart baking dish before adding panko topping and baking.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 5 g
- Sodium: 420 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 65 mg
