Description
A rich, creamy baked mac and cheese featuring a roux-based cheese sauce with sharp cheddar and Gruyère, finished with a tangy mustard kick and a crispy panko breadcrumb topping.
Ingredients
Scale
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 4 oz cream cheese, softened
- 1 tablespoon Dijon mustard
- 1–2 teaspoons hot sauce
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Boil salted water and cook macaroni for 1-2 minutes less than package directions (al dente). Drain, rinse with cool water, and toss with a little oil.
- In a large pot, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 2 minutes until light golden.
- Gradually whisk in milk and heavy cream. Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Whisk until thickened and simmering (about 5 minutes).
- Remove from heat. Stir in cream cheese until smooth, then gradually add grated cheddar and Gruyère until melted and glossy.
- Combine cooked pasta with the cheese sauce and pour into the prepared baking dish.
- Mix panko breadcrumbs with 2 tablespoons melted butter, a pinch of salt, and paprika. Sprinkle evenly over the mac and cheese.
- Bake for 20-25 minutes until topping is golden and sauce is bubbling. Broil for 1-2 minutes for a darker crust if desired.
- Let rest for 5-10 minutes before serving.
Notes
Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Cook pasta slightly under al dente as it will continue to cook in the oven. Let the dish rest for 5-10 minutes before serving to allow the sauce to set. Leftovers can be stored in the refrigerator for up to 4 days or frozen unbaked.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 650
- Sugar: 6
- Sodium: 850
- Fat: 42
- Saturated Fat: 24
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: mac and cheese, baked mac and cheese, southern mac and cheese, comfort food, cheesy pasta, baked pasta, easy dinner, crowd pleaser