Description
This creamy baked mac and cheese features a silky sauce and a crispy breadcrumb topping, combining sharp cheddar and Gruyère for a deep flavor.
Ingredients
Scale
- 340 g (12 oz) elbow macaroni
- 85 g (6 tbsp) unsalted butter
- 50 g (1/3 cup) all-purpose flour
- 720 ml (3 cups) whole milk
- 120 ml (1/2 cup) heavy cream
- 300 g total (10½ oz) cheese (150 g sharp cheddar, 90 g Gruyère, 60 g Parmesan)
- 5 ml (1 tsp) Dijon mustard
- 6 g (1 tsp) fine sea salt
- 1 g (½ tsp) freshly ground black pepper
- 0.5 g (⅛ tsp) cayenne (optional)
- 1 large egg (optional)
- 100 g (1 cup) panko breadcrumbs
- 5 g (2 tbsp) fresh parsley, chopped
Instructions
- Preheat the oven to 190°C (375°F). Butter the baking dish and set aside.
- Cook the pasta in boiling salted water for 6 minutes, then drain.
- Make the roux by melting butter, whisking in flour, and cooking until pale blonde.
- Add milk and cream, bringing to a simmer until thickened.
- Melt in the cheeses, Dijon, seasoning, and adjust as needed with reserved pasta water.
- Combine the pasta and cheese sauce; add egg if using.
- Prepare the topping with melted butter and panko; toast until golden.
- Bake for 15-18 minutes until bubbly and golden, broiling if needed.
Notes
Pair with a salad for balance. Can be made ahead and refrigerated. Freezes well for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 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: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg