Baked Mac and Cheese
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
12
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Calories
592 kcal
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Course
Main Course
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Cuisine
American
Baked Mac and Cheese
Description
Baked Mac and Cheese features cooked elbow macaroni folded into a smooth cheese sauce made from melted cheddar and Gruyere cheeses combined with a seasoned roux thickened using butter, flour, and whole milk. The addition of dry mustard powder adds a subtle background tang to the sauce. After combining pasta and sauce, the dish is topped with a buttery mixture of panko breadcrumbs, crushed crackers, Parmesan, and extra cheddar. Baking at a moderate temperature creates a creamy interior with a golden crunchy topping that adds contrast in texture.
This baked casserole serves well as a comforting main or side dish, enjoyed warm with a crisp topping that enhances the soft pasta and creamy cheese. It suits casual family meals that benefit from a melting, baked cheesy dish.
If Gruyere cheese isn’t available, using all cheddar cheese is an acceptable substitution that will still yield a smoothly melted sauce. The pasta is cooked al dente before baking to avoid over-softening.
Ingredients
For the mac and cheese:
- 1 lb elbow macaroni large
- 6 tablespoons unsalted butter cut into small cubes
- 1/3 cup all-purpose flour
- 4 cups milk whole
- 3 cups cheddar cheese shredded
- 2 cups gruyere cheese shredded
- 1 teaspoon mustard powder dry
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the topping:
- 4 tablespoons butter unsalted
- 1 cup panko crumbs
- 1 cup crackers saltine or Ritz, roughly crushed
- 1/3 cup Parmesan Cheese grated
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish and set aside.
- Cook the macaroni until al dente, about 6 minutes. Don’t overcook because the pasta will finish cooking in the oven. Drain and rinse the pasta with cold water. Drain well and set aside.
- Meanwhile, in a large pot melt the butter over medium-low heat. Add the flour and quickly whisk. Cook for about 3 minutes, whisking frequently, or until smooth and slightly browned. Be careful not to burn the mixture. Add 1 cup of the milk and whisk until well combined and there are no lumps. Add the remaining milk and keep whisking until the mixtures starts to boil.
- Add 3 cups cheddar cheese, all the Gruyere cheese, dry mustard, salt, and pepper and stir until cheese is melted and smooth.
- Gently fold the cooked macaroni into the cheese mixture. Pour evenly into the prepared pan.
- To make the topping, in a medium skillet, melt the butter over medium heat. Add the panko and crushed crackers and stir until the crumbs and crackers are coated in butter. Remove from heat and stir in the grated Parmesan cheese.
- Sprinkle the remaining 1 cup cheddar cheese over the top of the macaroni and then add the panko cracker topping.
- Bake for 30-35 minutes or until cheese is melted and bubbly and topping is golden brown. Let the mac and cheese rest for 5 minutes before serving.
Notes
- Substitute all cheddar cheese if Gruyere is unavailable; it will still produce a creamy sauce.
- Cook macaroni just until al dente before baking to prevent mushy pasta in the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 44g | 15% |
| Protein | 26g | 52% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 99mg | 33% |
| Sodium | 678mg | 28% |
| Potassium | 274mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1035IU | 21% |
| Calcium | 638mg | 64% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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