Description
Indulge in creamy, cheesy baked mac and cheese with a golden, crunchy topping. This easy, comforting recipe combines sharp cheddar and Gruyère, perfect for family dinners or cozy weekend meals.
Ingredients
Scale
- 12 oz elbow macaroni (or cavatappi)
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup half-and-half (optional for richness)
- 2 cups sharp cheddar, shredded
- 1 cup Gruyère, shredded
- Salt and pepper, to taste
- Pinch of nutmeg (optional)
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ½ tsp smoked paprika
Instructions
- Preheat oven to 375°F. Cook pasta al dente, drain, and set aside.
- In a saucepan, melt butter, whisk in flour, cook 1–2 minutes. Gradually whisk in milk until thickened. Stir in cheeses, season with salt, pepper, and nutmeg.
- Toss pasta with cheese sauce, transfer to greased baking dish.
- Mix panko with melted butter and paprika, sprinkle over pasta.
- Bake uncovered 25–30 minutes until golden and bubbling. Let rest 5 minutes before serving.
Notes
- Use freshly grated cheese for smoother sauce.
- Slightly undercook pasta for best texture.
- Optional mix-ins: caramelized onions, bacon, roasted veggies.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Category: Comfort food
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 520
- Sugar: 5g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 70mg