Baked Macaroni and Cheese
This classic Baked Macaroni and Cheese recipe is easy to make & topped with crispy panko breadcrumbs. It's a kid favorite but sophisticated enough for adults!
Servings 4 servings
Calories 598kcal
Equipment
Ingredients
- 8 ounces elbow macaroni
- 2 tablespoons unsalted butter plus more for buttering pan
- 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 teaspoon Dijon mustard
- Salt and pepper
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded gruyere cheese
- ¼ cup panko breadcrumbs
- Parsley for serving
Instructions
- Preheat the oven to 350°F. Butter an 8 x 11-inch baking dish and set aside.
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Drain, rinse and set aside to cool.
- In another large saucepan over medium-high heat, melt the butter, then add the flour to make the roux. Whisk the flour and butter until they are combined and golden, about 2 minutes.
- Slowly pour the milk, whisking as you pour. Add the Dijon mustard and season with salt and pepper to taste. Bring the mixture to a boil, then reduce to low and simmer, occasionally whisking until sauce is thickened, about 5-7 minutes.
- Stir in the cheeses, then fold in the pasta. Transfer to the prepared baking dish and sprinkle with panko breadcrumbs. Bake until the breadcrumbs are golden and the edges are bubbly, about 20-25 minutes.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Use other types of shredded cheese in place of gruyere and cheddar if you'd prefer.
- Instead of panko breadcrumbs, you can also use regular breadcrumbs
Nutrition
Calories: 598kcal | Carbohydrates: 54g | Protein: 29g | Fat: 29g | Saturated Fat: 17g | Cholesterol: 90mg | Sodium: 387mg | Potassium: 346mg | Fiber: 2g | Sugar: 8g | Vitamin A: 890IU | Vitamin C: 0.2mg | Calcium: 698mg | Iron: 1.4mg