Description
This baked mac and cheese features a rich, creamy cheese sauce made with sharp cheddar, Gruyère, and Parmesan, baked to golden perfection with a crispy panko topping.
Ingredients
Scale
- 340g (12 oz) elbow macaroni
- 85g (6 tbsp) unsalted butter, divided
- 50g (1/3 cup) all-purpose flour
- 720ml (3 cups) whole milk
- 120ml (1/2 cup) heavy cream
- 150g (1½ cups) sharp cheddar cheese, shredded
- 90g (1 cup) Gruyère cheese, shredded
- 60g (2/3 cup) Parmesan cheese, shredded
- 5ml (1 tsp) Dijon mustard
- 6g (1 tsp) fine sea salt
- 1g (½ tsp) black pepper
- 0.5g (⅛ tsp) cayenne pepper (optional)
- 1 large egg, whisked (optional)
- 100g (1 cup) panko breadcrumbs
- 5g (2 tbsp) fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 190°C (375°F) and butter a 9×13-inch baking dish.
- Cook the elbow macaroni in salted boiling water for 6 minutes, then drain and toss with olive oil.
- Make the roux by melting 45g butter, whisking in flour, and cooking to a pale blonde color.
- Add the milk gradually to the roux, whisking to form a smooth sauce, then stir in heavy cream.
- Stir in the shredded cheeses until melted, then season with mustard, salt, pepper, and cayenne.
- Fold the cooked pasta into the cheese sauce until coated, add egg if using.
- Toast the remaining butter with panko until golden brown. Scatter atop mac and cheese.
- Bake for 15-18 minutes until bubbly and golden, broil for extra browning if needed.
Notes
Undercook the pasta by 2 minutes for the best texture. This dish can be made ahead of time by assembling it without breadcrumbs and storing it in the fridge for up to 24 hours before baking.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 8g
- Sodium: 710mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg