Creamy Mac and Cheese
User Reviews
5
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Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
8 people
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Calories
814 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Mac and Cheese
Description
This Creamy Mac and Cheese recipe begins by cooking elbow macaroni until tender, draining it well. While pasta cooks, a roux is made by melting butter and stirring in flour, which is then combined with hot milk to create a thickened sauce. Grated gruyere and extra-sharp cheddar are melted into this béchamel-style base seasonings include fresh thyme leaves, salt, freshly ground black pepper, and a touch of nutmeg to enhance depth.
The cooked macaroni is folded into the sauce, distributing the creamy cheese evenly. The mixture is transferred to a baking dish and topped with a butter-panko breadcrumb mixture that bakes to a golden, crisp crust over 30 to 35 minutes, providing texture contrast to the creamy pasta beneath.
This dish is suited as a rich side or main course and can be prepared ahead by assembling the pasta and sauce, then refrigerating. Before baking, adding a bit of milk loosens the sauce and ensures a creamy final texture. The use of gruyere gives a subtle nutty flavor that complements the sharp cheddar's punch.
Ingredients
- 1 pound elbow macaroni or cavatappi
- 1 quart milk
- 8 tablespoons unsalted butter divided
- ½ cup all-purpose flour
- 4 cups gruyere cheese grated
- 2 cups cheddar cheese extra-sharp, grated
- 4-6 thyme fresh sprigs, leaves removed and stems discarded
- kosher salt
- ½ teaspoon black pepper freshly ground
- ¼ teaspoon nutmeg
- ½ cup panko bread crumbs more if desired
Instructions
- Preheat the oven to 375 degrees.
- Cook the macaroni according to the package directions. Drain well.
- Meanwhile, heat the milk in a small saucepan until just simmering!
- Melt 6 tablespoons of butter in a large pot and add the flour to make a roux. Cook over low heat for 2 minutes, stirring frequently, until golden brown. Carefully stream in the hot milk and cook for a minute or two more, until the milk starts to thicken. Remove from heat, add the shredded cheeses, thyme leaves, 1 teaspoon of kosher salt, freshly cracked black pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-4 quart baking dish.
- Melt the remaining 2 tablespoons of butter. Add the panko into the skillet and toss to combine, then sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Notes
- Making this mac and cheese ahead is possible by combining cooked pasta and cheese sauce, then refrigerating before baking.
- Before baking from cold, stir in a few tablespoons of milk to loosen the sauce for optimal creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 814 kcal
% Daily Value*
| Calories | 814kcal | 41% |
| Carbohydrates | 58g | 19% |
| Protein | 39g | 78% |
| Fat | 47g | 72% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 145mg | 48% |
| Sodium | 734mg | 31% |
| Potassium | 403mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 1475IU | 30% |
| Vitamin C | 1mg | 1% |
| Calcium | 1038mg | 104% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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