Name: Homestyle Baked Macaroni and Cheese with Breadcrumb Topping
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 16 oz Elbow macaroni; 4 tbsp Unsalted butter; 0.25 cup All-purpose flour; 3 cups Whole milk; 1 cup Heavy cream; 4 cups Sharp cheddar cheese, shredded; 1 cup Gruyere cheese, shredded; 1 tsp Garlic powder; 0.5 tsp Smoked paprika; 1 tsp Salt; 1 cup Panko breadcrumbs; 2 tbsp Melted butter

"Indulge in the ultimate comfort food experience with this rich and velvety baked macaroni and cheese. Perfectly cooked pasta is smothered in a silky three-cheese sauce and finished with a satisfyingly crunchy, golden-brown breadcrumb crust."

1 Ingredients

Qty	Item
16 oz 450 g	Elbow macaroni
4 tbsp 56 g	Unsalted butter
0.25 cup 30 g	All-purpose flour
3 cups 710 ml	Whole milk
1 cup 240 ml	Heavy cream
4 cups 450 g	Sharp cheddar cheese, shredded
1 cup 115 g	Gruyere cheese, shredded
1 tsp 3 g	Garlic powder
0.5 tsp 1 g	Smoked paprika
1 tsp 6 g	Salt
1 cup 60 g	Panko breadcrumbs
2 tbsp 28 g	Melted butter

2 Instructions

Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

Bring a large pot of salted water to a boil and cook the macaroni for 2 minutes less than the package instructions suggest for al dente; drain and set aside.

In a large saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat, then whisk in the flour and cook for 1-2 minutes to create a roux.

Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps, then simmer until the sauce thickens slightly.

Remove from heat and stir in the garlic powder, smoked paprika, salt, pepper, and 3 cups of the cheddar cheese plus all the Gruyere until smooth.

Fold the cooked macaroni into the cheese sauce until well coated, then pour the mixture into the prepared baking dish.

In a small bowl, toss the panko breadcrumbs with melted butter and the remaining cup of cheddar cheese.

Sprinkle the breadcrumb mixture evenly over the pasta.

Bake for 25-30 minutes until the sauce is bubbly and the topping is golden brown.

Let the dish rest for 5-10 minutes before serving.

·
Always grate your own cheese from blocks; pre-shredded cheese contains anti-caking agents that prevent a smooth melt.
·
Cook the pasta slightly under al dente so it doesn't become mushy during the baking process.
·
Use a mix of cheeses like Sharp Cheddar and Gruyere for the best depth of flavor.
·
For extra crunch, try adding a tablespoon of grated Parmesan to the breadcrumb topping.

? Frequently Asked Questions

Can I make this ahead of time?

Yes, you can assemble the dish (without the topping), refrigerate, and bake later; just add 10-15 minutes to the baking time.

What is the best pasta shape for this?

Elbow macaroni is classic, but cavatappi or shells also hold the cheese sauce beautifully.

How do I prevent the sauce from being grainy?

Make sure to remove the roux from the heat before adding the cheese to avoid overcooking the proteins in the dairy.

Can I freeze baked mac and cheese?

Yes, freeze in an airtight container for up to 3 months, then thaw in the fridge before reheating.

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