5 from 357 votes
Baked Mac and Cheese
Baked Mac and Cheese combines elbow macaroni pasta with a creamy cheese sauce made from butter, flour, milk, cream, and sharp cheddar and gruyere cheeses. A golden panko breadcrumb topping adds texture when baked until bubbly and browned. The sauce is thickened on the stove, coating perfectly al dente pasta for a rich and comforting casserole.
Prep Time
10 mins
Cook Time
50 mins
Additional Time
10 mins
Total Time
1 hr 10 mins
Servings:
8
servings
Calories:
803 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 pound elbow macaroni (454g)
- ½ cup butter 141g, unsalted, 2 tablespoons
- ½ cup all-purpose flour (60g)
- 3 cups milk 720mL, whole
- 1 cup heavy cream (240mL)
- ¾ teaspoon salt
- ¾ teaspoon black pepper ground
- 10 ounces cheddar cheese shredded (283g, sharp
- 10 ounces gruyere cheese shredded (283g)
- ½ cup panko bread crumbs (60g)
Instructions
- Preheat the oven to 375°F Bring a large pot of salted water to a boil. Cook according to package instructions but about 1 minute less than the full cook time so it’s al dente. Drain well. Place in a large mixing bowl. You can drizzle the pasta with a bit of olive oil to keep it from sticking if desired.
- While the pasta is cooking, melt ½ cup of butter in a large saucepan over medium heat. Add the flour and whisk while it cooks until nutty in smell, about 2 to 3 minutes. Slowly pour in the milk and cream in while whisking and cook until it bubbles and thickens, about 5 minutes. Remove from heat.
- Reserve 1/2 cup of each cheese for the topping. Stir in the remaining cheese, salt, and pepper. Pour the sauce over the pasta and stir until the pasta is well coated.
- Grease a 3-quart baking dish with cooking spray and pour the pasta and sauce into the prepared dish.
- Melt the remaining 2 tablespoons of butter in a small skillet over medium-high heat. Stir in the breadcrumbs. Cook while stirring until the breadcrumbs are light golden brown. Season with salt and pepper to taste if desired.
- Sprinkle the top of the pasta with the reserved cheddar and gruyere cheese and top with the toasted breadcrumbs.
- Bake for 35 minutes or until the filling is bubbling and the topping is golden brown. Let cool for 10 minutes before serving.
Cup of Yum
Notes
- Shred cheese yourself to avoid anti-caking agents that affect melting.
- Salt pasta water generously to season noodles properly and save some for reheating sauce if needed.
- Slightly undercook pasta by about one minute to maintain al dente texture after baking.
- Consider adding garlic powder or nutmeg to the cheese sauce for additional flavor.
Nutrition Information
Calories
803kcal
(40%)
Carbohydrates
57g
(19%)
Protein
32g
(64%)
Fat
50g
(77%)
Saturated Fat
30g
(150%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
13g
(65%)
Trans Fat
0.5g
(25%)
Cholesterol
150mg
(50%)
Sodium
778mg
(32%)
Potassium
370mg
(8%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
1632IU
(33%)
Vitamin C
0.2mg
(0%)
Calcium
765mg
(77%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 servings
Amount Per Serving
Calories 803
% Daily Value*
| Calories | 803kcal | 40% |
| Carbohydrates | 57g | 19% |
| Protein | 32g | 64% |
| Fat | 50g | 77% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 150mg | 50% |
| Sodium | 778mg | 32% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1632IU | 33% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 765mg | 77% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.