Classic Baked Mac and Cheese

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A creamy, three-cheese baked macaroni and cheese with a golden, buttery breadcrumb topping. This American comfort food classic pairs a velvety cheddar-Gruyère sauce with tender pasta, baked until bubbling and crisp on top.

Nutrition Facts

Per serving (estimated)

• 610 kcalCalories
• 32 gFat
• 19 gSaturated Fat
• 54 gCarbs
• 2 gFiber
• 7 gSugar
• 27 gProtein
• 780 mgSodium
• 290 mgPotassium
• 520 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the pasta

• 1 lb (454 g) elbow macaroni
• 1 tbsp kosher salt for the pasta water
• 8 cups water

For the cheese sauce

• 4 tbsp unsalted butter
• 1/3 cup (40 g) all-purpose flour
• 3 cups (720 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• 12 oz (340 g) sharp cheddar cheese, freshly grated
• 4 oz (115 g) Gruyère cheese, freshly grated
• 2 oz (55 g) Parmesan cheese, freshly grated

For the breadcrumb topping

• 1 cup (60 g) panko breadcrumbs
• 2 tbsp unsalted butter, melted
• 1 tsp sweet paprika
• 1/4 cup (25 g) grated Parmesan cheese

Directions

1. Preheat the oven to 375°F (190°C). Butter a 9×13-inch (23×33 cm) baking dish and set aside.
2. Bring 8 cups of water to a rolling boil in a large pot, add 1 tbsp kosher salt, and cook the macaroni until just shy of al dente, about 6 minutes. Drain well and toss with a teaspoon of olive oil to prevent sticking.
3. Meanwhile, melt 4 tbsp butter in a heavy saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 90 seconds until bubbly and lightly golden to form a roux.
4. Slowly whisk in the milk and cream until smooth, then add the Dijon, garlic powder, salt, pepper, and nutmeg. Simmer gently for 3-4 minutes, whisking often, until the sauce thickens enough to coat the back of a spoon.
5. Remove the pan from heat and stir in the cheddar, Gruyère, and Parmesan in handfuls until completely melted and the sauce is silky. Taste and adjust salt.
6. Add the drained pasta to the cheese sauce and stir gently until every piece is coated. Transfer the mixture to the prepared baking dish and spread into an even layer.
7. In a small bowl, combine the panko, melted butter, paprika, and Parmesan. Sprinkle the mixture evenly over the pasta.
8. Bake uncovered on the middle rack for 25-30 minutes, until the sauce is bubbling at the edges and the topping is deep golden brown.
9. Let the mac and cheese rest for 5 minutes before serving so the sauce sets slightly. Serve hot, garnished with chopped chives or parsley if desired.

Cook’s Notes

• Always grate cheese fresh from the block; pre-shredded cheese contains anti-caking agents that make the sauce grainy.
• Cook the pasta 1-2 minutes under al dente so it finishes perfectly in the oven without turning mushy.
• For an extra-crispy crown, broil on high for the final 1-2 minutes, watching carefully to prevent burning.
• A pinch of nutmeg deepens the cheese flavor without making the dish taste nutmeg-forward.
• Stir in 1/2 cup cooked bacon, lobster meat, or roasted broccoli for easy variations on the classic.

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