Description
This Classic Baked Mac and Cheese is the perfect blend of creamy, cheesy sauce and golden breadcrumb topping. It’s the comfort food you’ll reach for again and again—perfect for holiday dinners, potlucks, or just a cozy family meal at home.
Ingredients
2 cups elbow macaroni
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
4 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1 cup breadcrumbs
1/4 cup parmesan cheese (optional)
Instructions
1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Boil a large pot of salted water and cook elbow macaroni until just al dente. Drain and set aside.
3. In a saucepan over medium heat, melt the butter. Whisk in the flour and stir constantly for 1–2 minutes to form a smooth roux.
4. Gradually whisk in the milk and cream. Cook and stir until thickened and smooth.
5. Reduce heat to low and add shredded cheddar and Gruyère cheeses. Stir until fully melted and creamy. Season with salt, pepper, and paprika if using.
6. Add cooked macaroni to the cheese sauce and stir until evenly coated.
7. Pour the mixture into the prepared baking dish.
8. In a small bowl, mix breadcrumbs with melted butter and parmesan cheese (if using). Sprinkle over the pasta.
9. Bake for 20–25 minutes or until the top is golden brown and bubbly.
10. Let it cool slightly before serving.
Notes
For extra depth, use a mix of cheeses like smoked gouda or fontina in place of Gruyère.
To make the top ultra crispy, broil the dish for 2 minutes at the end of baking.
If reheating, add a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Comfort Food
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg