Baked Macaroni and Cheese Recipe
Easy baked mac and cheese with cheddar, Gruyére, and a crispy panko breadcrumb topping.
Servings: 4 servings
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, whisking occasionally until the sauce thickens, 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
My Top Tip: When you add the cheese, keep the heat low so the sauce stays smooth.
Storage: Store any leftovers in an airtight container. They will last 3–4 days in the fridge. Reheat on the stove or in the microwave with a splash of milk until warmed through.
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
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