Description
Mac and cheese with a golden, crispy topping delivers comfort on a plate. Cheesy goodness meets crisp breadcrumbs in this classic American favorite you’ll savor down to the last delicious bite.
Ingredients
Scale
- 1 lb (450 g) elbow macaroni
- 3 cups (300 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella or Gruyere cheese
- ½ cup (50 g) grated Parmesan cheese
- 4 cups (1 liter) whole milk
- 4 tbsps (60 g) unsalted butter
- 2 tbsps (30 g) unsalted butter, melted
- 1 cup (100 g) breadcrumbs or panko
- ¼ cup (30 g) all-purpose flour
- ¼ cup (25 g) grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Pasta Preparation: Cook pasta in heavily salted water until al dente, then drain completely and set aside to air dry, ensuring optimal sauce absorption.
- Roux Foundation: Melt butter in a large saucepan over medium heat, whisking flour into a smooth, pale mixture without browning, creating a robust base for the cheese sauce.
- Sauce Development: Gradually stream milk into the roux, stirring continuously to prevent lumps. Simmer until the mixture thickens and develops a luxurious, velvety texture that clings elegantly to a spoon.
- Flavor Infusion: Lower heat and incorporate Dijon mustard, garlic powder, salt, and pepper. Methodically blend cheese varieties, stirring until each melts seamlessly into a creamy, harmonious sauce.
- Assembling Dish: Fold pasta into the cheese sauce, ensuring complete and even coating. Transfer to a buttered baking dish, spreading the mixture uniformly to guarantee consistent flavor distribution.
- Crispy Topping: Combine breadcrumbs, melted butter, and Parmesan, sprinkling the golden mixture across the surface to create a crunchy, textural contrast with the creamy interior.
- Baking Process: Place in a preheated 375°F oven, baking until the top achieves a golden-brown crust and the interior bubbles with savory anticipation. Optional: finish with a brief broil for extra crispness.
- Serving Presentation: Rest the mac and cheese momentarily after removing from the oven, allowing flavors to meld and sauce to stabilize. Garnish with fresh parsley for a vibrant, aromatic finish before serving.
Notes
- Prevent Pasta Overcooking: Boil pasta just until al dente to maintain structural integrity and prevent mushiness when baking, ensuring a perfect texture throughout the dish.
- Cheese Melting Technique: Select high-quality, sharp cheeses and grate them freshly to enhance melting capabilities and create a smoother, more robust sauce without graininess.
- Sauce Consistency Control: Whisk constantly while creating the roux and adding milk to eliminate lumps, achieving a silky sauce that coats pasta evenly without separating.
- Customize Dietary Adaptations: Swap regular milk with plant-based alternatives, use gluten-free pasta and breadcrumbs, or incorporate protein-rich mix-ins like crispy bacon or roasted vegetables for personalized variations.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 480
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg