Crunchy Baked Mac and Cheese
A delightful dish embodying warmth and comfort, with a gooey, cheesy core surrounded by a crunchy golden topping. Perfect for family gatherings or cozy nights in.
Ingredients
Pasta and Cheese
- 2 cups elbow macaroni (uncooked) Tender and perfect for holding cheese sauce.
- 2 cups sharp cheddar cheese (shredded) Delivers a bold, tangy flavor.
- 1 cup Gruyère cheese (shredded) Adds a nutty, slightly sweet complexity.
Sauce Base
- 4 tablespoons unsalted butter (divided) Adds richness to your dish.
- 2 tablespoons all-purpose flour Creates a luscious roux for thickening.
- 2 cups whole milk Gives the sauce a creamy and smooth texture.
- 1 teaspoon salt Enhances overall flavor.
- 1/2 teaspoon black pepper Adds warmth to balance the cheeses.
- 1/2 teaspoon paprika (optional) Offers a hint of smoky depth.
Topping
- 1 cup panko breadcrumbs For an irresistible crunch on top.
- 1 tablespoon fresh thyme (optional) An aromatic hint to elevate flavors.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, typically 7-9 minutes. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for about 1 minute until bubbly and golden.
- Gradually add the whole milk while whisking constantly. Continue whisking until the mixture thickens, about 3-5 minutes.
- Stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Season with salt, pepper, and paprika if desired.
- Fold the drained macaroni into the cheese sauce, stirring gently to ensure each piece is coated.
- Transfer the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
- Melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs.
- Sprinkle the buttery, toasted panko breadcrumbs evenly over the macaroni and cheese mixture.
Baking
- Bake in the preheated oven for 20-25 minutes, until the top is golden brown and crisp.
- Let it cool for 5 minutes before serving.
Notes
For success, cook macaroni to al dente as it continues to cook in the oven. Freshly shredded cheese will melt more smoothly than pre-shredded cheese. Allow it to rest after baking for better servings.