Baked Macaroni and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
598 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Baked Macaroni and Cheese
Description
This recipe starts by cooking elbow macaroni until just tender, then preparing a roux-based cheese sauce with butter, flour, and milk. Dijon mustard adds a subtle tang that complements the cheddar and gruyere blend, which melts into a smooth, flavorful sauce coating the pasta. The mixture is placed into a buttered baking dish, topped with panko breadcrumbs, and baked until the surface is golden and the edges are bubbly.
The dish offers a creamy texture with a crunchy topping, suitable for family dinners or potlucks. Fresh parsley adds a light garnish to brighten the plate. The robust cheese combination and mustard enhance the classic flavor profile.
Leftovers keep well refrigerated for 3–4 days in an airtight container. While cheddar and gruyere provide distinct flavor and melt quality here, other shredded cheeses can be used as alternatives. Panko breadcrumbs can be substituted with regular breadcrumbs if necessary.
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons butter plus more for buttering pan, unsalted
- 2 tablespoons all-purpose flour
- 2 cups milk 2%
- 1 teaspoon Dijon mustard
- salt
- black pepper
- 1 ½ cups cheddar cheese shredded
- 1 cup gruyere cheese shredded
- ¼ cup panko breadcrumbs
- parsley for serving
Instructions
- Preheat the oven to 350°F. Butter an 8 x 11-inch baking dish and set aside.
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse and set aside to cool.
- In another large saucepan over medium-high heat, melt the butter, then add the flour to make the roux. Whisk the flour and butter until they are combined and golden, about 2 minutes.
- Slowly pour the milk, whisking as you pour. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to low and simmer, occasionally whisking until sauce is thickened, about 5-7 minutes.
- Stir in the cheeses, then fold in the pasta. Transfer to the prepared baking dish and sprinkle with panko breadcrumbs. Bake until the breadcrumbs are golden and the edges are bubbly, about 20-25 minutes.
Notes
- Store leftovers in an airtight container in the fridge; consume within 3–4 days.
- Cheddar and gruyere cheeses provide the intended flavor, but other shredded cheeses can be substituted.
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used on top for the crust.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 54g | 18% |
| Protein | 29g | 58% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 90mg | 30% |
| Sodium | 387mg | 16% |
| Potassium | 346mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 890IU | 18% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 698mg | 70% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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