Description
A creamy, cheesy baked mac and cheese with a crisp topping, perfect for weeknight dinners.
Ingredients
Scale
- 450 g (1 lb) elbow macaroni or cavatappi
- 60 g (4 tbsp) unsalted butter
- 60 g (1/2 cup) all-purpose flour
- 720 ml (3 cups) whole milk
- 225 g (2 cups) shredded sharp cheddar
- 115 g (1 cup) shredded Gruyère
- 40 g (1/2 cup) finely grated Parmesan
- 1 tsp (5 ml) Dijon mustard or dry mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 75 g (3/4 cup) panko breadcrumbs
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add 450 g (1 lb) pasta and cook for 6–7 minutes, until very firm to the bite. Drain and toss with oil; set aside.
- Make the roux: Melt 60 g (4 tbsp) butter in a saucepan over medium heat. Whisk in 60 g (1/2 cup) flour and cook for 1–2 minutes until pale golden.
- Turn the roux into béchamel: Slowly whisk in 720 ml (3 cups) milk, bringing to a gentle simmer and cook for 5–7 minutes until thick.
- Finish the cheese sauce: Remove from heat and stir in cheeses, mustard, Worcestershire, black pepper, and salt until smooth.
- Combine pasta and sauce until evenly coated. Transfer to a 9 x 13-inch baking dish.
- Top and bake: Mix panko with melted butter and sprinkle over the pasta. Bake at 180°C (350°F) for 20–25 minutes.
- Rest before serving: Let the casserole stand for 8–10 minutes after baking.
Notes
For best results, use freshly grated cheese and avoid overcooking the pasta.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 8g
- Sodium: 780mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg