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A creamy and delicious Baked Mac and Cheese is displayed as the featured image for this article.
Lady Maria

Best Baked Mac and Cheese

This baked mac and cheese recipe is a comforting and delicious dish that will redefine your comfort food game. It features a creamy, cheesy sauce made with cheddar, Gruyere, and Monterey Jack cheeses, topped with a crispy panko breadcrumb topping and baked to golden perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 4 quarts water
  • 1 tablespoon salt
  • 6 tablespoons butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 4 cups shredded cheddar cheese
  • 2 cups shredded Gruyere cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 cup grated Parmesan cheese

Equipment

  • Large Pot
  • Colander
  • Large saucepan or Dutch oven
  • whisk
  • measuring cups and spoons
  • 9x13 inch baking dish
  • small bowl
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Bring 4 quarts of water to a rolling boil in a large pot.
  3. Add 1 tablespoon of salt and the elbow macaroni.
  4. Cook according to package directions, but aim for al dente.
  5. Drain the macaroni well and set aside.
  6. In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat.
  7. Whisk in 1/2 cup of all-purpose flour and cook for 1-2 minutes, stirring constantly.
  8. Gradually whisk in 4 cups of whole milk, making sure to incorporate it smoothly to avoid lumps.
  9. Bring the mixture to a simmer, stirring constantly. It will start to thicken.
  10. Once the sauce has thickened enough to coat the back of a spoon, remove from heat.
  11. Stir in 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of nutmeg.
  12. Add the shredded cheddar cheese, Gruyere cheese, and Monterey Jack cheese, one handful at a time, stirring until each addition is completely melted and smooth before adding the next.
  13. Add the cooked macaroni to the cheese sauce and stir gently to combine, making sure all the macaroni is coated in cheesy goodness.
  14. Pour the mac and cheese into a greased 9x13 inch baking dish.
  15. In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese.
  16. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
  17. Bake for 20-25 minutes, or until the mac and cheese is bubbly and the topping is golden brown.
  18. Let the mac and cheese rest for 5-10 minutes before serving.

Notes

For a smoother cheese sauce, add the cheese gradually and stir constantly until melted. If lumps appear, remove from heat and whisk vigorously, use an immersion blender, or strain the sauce. You can assemble the mac and cheese ahead of time and refrigerate for up to 24 hours. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.