Description
A comforting baked mac and cheese featuring a silky, creamy interior and a golden, crunchy panko-parmesan crust. This easy recipe uses simple pantry staples and comes together in about 45 minutes.
Ingredients
Scale
- 1 pound (450g) elbow macaroni or cavatappi
- 1/2 cup (113g) unsalted butter
- 1/2 cup (60g) all-purpose flour
- 2 cups (480ml) cold whole milk
- 3 cups (300g) freshly shredded sharp cheddar cheese
- 1 cup (100g) Monterey Jack or Gruyère cheese
- 1 cup (30g) panko breadcrumbs
- 1 tablespoon melted butter (for topping)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Boil pasta in salted water until al dente (1-2 minutes less than package directions). Drain and set aside.
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until it smells nutty.
- Slowly whisk in cold milk until the mixture thickens and simmers.
- Remove from heat and stir in cheddar and melting cheese until smooth. Add garlic powder, mustard powder, salt, and pepper.
- Combine pasta and cheese sauce in a bowl.
- Mix panko breadcrumbs with 1 tablespoon melted butter and sprinkle over the pasta mixture in a greased 9×13 baking dish.
- Bake for 20-25 minutes until the top is golden and edges are bubbling.
- Let rest for 5-10 minutes before serving.
Notes
For best results, grate your own cheese to avoid anti-caking agents. Ensure pasta is al dente before baking to prevent mushiness. Let the dish rest for 5-10 minutes after baking to allow the sauce to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, baked mac and cheese, comfort food, cheesy pasta, crispy topping, easy dinner, family friendly