Creamy Baked Macaroni Cheese (Printable Version)
Tender macaroni enveloped in a velvety cheddar and Gruyère sauce, baked with a crispy golden breadcrumb topping.
# What You Need:
→ Pasta
01 - 3 cups (about 300 g) elbow macaroni pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups (about 500 ml) whole milk
05 - 1 1/2 cups (150 g) sharp cheddar cheese, freshly grated
06 - 1/2 cup (50 g) Gruyère cheese, freshly grated
07 - 1/2 teaspoon Dijon mustard
08 - Salt and freshly ground black pepper, to taste
→ Topping
09 - 1/4 cup (30 g) fresh breadcrumbs
10 - 1/4 cup (30 g) sharp cheddar cheese, grated
11 - 1 tablespoon unsalted butter, melted (optional)
# How To Make It:
01 - Preheat the oven to 400°F (200°C). Lightly butter a medium baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain through a colander and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the mixture forms a smooth, pale golden roux.
04 - Gradually pour in the whole milk while whisking constantly to prevent lumps from forming. Continue cooking and stirring for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the grated cheddar, Gruyère, and Dijon mustard, stirring until the cheeses are completely melted and the sauce is smooth. Season with salt and freshly ground black pepper to taste.
06 - Fold the drained macaroni into the cheese sauce, stirring gently until every piece is evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
07 - In a small mixing bowl, combine the breadcrumbs with the remaining grated cheddar. Drizzle in the melted butter if using, and toss until evenly combined. Sprinkle the topping mixture uniformly over the macaroni.
08 - Place in the center of the oven and bake for 15 to 20 minutes, until the topping is deeply golden brown and the sauce is bubbling around the edges.
09 - Remove from the oven and allow the dish to rest for 5 minutes before serving so the sauce can set slightly.
# Helpful Hints:
01 -
- The combination of mature cheddar and Gruyere creates a sauce so velvety you will want to eat it straight from the pan with a spoon.
- That golden breadcrumb topping gives you the perfect contrast of creamy interior and crispy exterior every single time.
02 -
- Undercook your pasta by about one minute because it continues cooking inside the oven and nobody wants mushy macaroni hiding under a beautiful crust.
- Always add cheese off the heat because boiling cheese causes it to separate and turn oily rather than melting into that smooth sauce you are after.
03 -
- Warm your milk slightly in the microwave before adding it to the roux, because cold milk hitting hot butter and flour is the number one cause of stubborn lumps.
- Let the assembled dish rest for ten minutes under foil before the final bake if you are making it ahead, because the flavors meld and the texture improves dramatically.