Description
A creamy, rich baked macaroni and cheese with a zesty finish, featuring a smooth homemade cheese sauce and a crunchy panko topping.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, grated
- 4 tablespoons unsalted butter, room temperature
- 1/4 cup all-purpose flour
- 2 cups whole milk, cold
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Sea salt and black pepper, to taste
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon lemon zest
Instructions
- Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil.
- Cook elbow macaroni for 1-2 minutes less than package directions until al dente. Drain and rinse with cool water. Toss with a tiny bit of oil to prevent sticking.
- In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until slightly nutty, without browning.
- Gradually whisk in cold milk and heavy cream. Whisk constantly to prevent lumps. Simmer for 3-5 minutes until the mixture coats the back of a spoon.
- Remove pan from heat. Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper.
- Gradually add grated cheddar and Gruyère cheese, a handful at a time, stirring until melted and smooth. Do not boil after adding cheese.
- Add cooked pasta to the cheese sauce and stir gently to coat. If too thick, add a splash of milk.
- In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter and a pinch of paprika.
- Pour pasta into a 9×13 inch baking dish. Spread evenly and sprinkle breadcrumb mixture on top, pressing down slightly.
- Bake for 20-25 minutes until topping is golden brown and sauce is bubbling. Let rest for 5 minutes before serving.
Notes
Use block cheese rather than pre-shredded to ensure smooth melting. Cook pasta al dente as it will continue to cook in the oven. Keep heat low when melting cheese to prevent a grainy texture. For a dairy-free version, substitute milk and cream with oat milk and use vegan cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Carbohydrates: 40
- Fiber: 2
- Protein: 18
Keywords: baked mac and cheese, creamy macaroni, zesty finish, comfort food, dinner recipe, cheesy pasta, panko topping