Classic Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Classic Baked Macaroni and Cheese, a timeless dish that's as rich in flavor as it is in creamy indulgence. Featuring perfectly cooked elbow macaroni enveloped in a velvety cheese sauce made from sharp cheddar and nutty gruyère, this recipe takes traditional mac and cheese to new heights. The golden, crunchy topping—crafted from panko breadcrumbs, parmesan, and olive oil—adds the perfect textural contrast to every bite. With simple ingredients and baked to perfection, this crowd-pleasing dish is ideal for cozy family dinners, potlucks, or any occasion that calls for hearty, homemade comfort food. Ready in under an hour and serving up to six, it's a satisfying and classic recipe that will leave everyone craving more!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 700 milliliters whole milk
- 240 milliliters heavy cream
- 300 grams cheddar cheese, shredded
- 150 grams gruyère cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 0.5 teaspoon paprika
- 100 grams panko breadcrumbs
- 50 grams parmesan cheese, grated
- 1 tablespoon olive oil
Instructions
Preheat your oven to 175°C (350°F).
Bring a large pot of salted water to a boil and add the elbow macaroni. Cook until al dente, following the package instructions. Usually, this takes about 8 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour, stirring continuously for about 1-2 minutes until the mixture becomes a smooth paste.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture starts to thicken, approximately 5-7 minutes.
Reduce the heat to low and add the cheddar and gruyère cheeses. Stir until completely melted and smooth. Season the sauce with salt, black pepper, and paprika.
Add the cooked macaroni to the cheese sauce, stirring until all the pasta is evenly coated.
Transfer the cheesy macaroni mixture into a greased 9x13 inch baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs, grated parmesan cheese, and olive oil. Mix well until the breadcrumbs are evenly coated.
Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crisp.
Remove from the oven and let it cool for about 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.6 g | 73% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 161 mg | 54% | |
| Sodium | 1164 mg | 51% | |
| Total Carbohydrate | 80.3 g | 29% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 8.5 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 840 mg | 65% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 353 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
