Description
A rich and creamy baked mac and cheese recipe with a crispy topping, perfect for any occasion.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/4 cup panko breadcrumbs
- 2 tablespoons melted butter
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 and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the cheddar cheese and Gruyere cheese until melted and smooth. Season with salt, pepper, and paprika.
- Add the drained macaroni to the cheese sauce and stir to combine.
- Pour the macaroni and cheese mixture into the prepared baking dish.
- In a small bowl, combine the panko breadcrumbs and melted butter. Sprinkle evenly over the macaroni and cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Let stand for 5-10 minutes before serving.
Notes
- For an extra cheesy flavor, you can add a bit of Parmesan cheese to the sauce.
- If you prefer a softer topping, you can omit the breadcrumbs.
- Prep Time: 20 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 5g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 120mg
Keywords: mac and cheese, baked mac and cheese, southern mac and cheese, cheesy pasta, comfort food, casserole