Description
A rich, gooey, and deeply flavorful baked mac and cheese featuring a homemade roux-based cheese sauce, sharp cheddar, smoked Gouda, and a crispy panko breadcrumb topping.
Ingredients
Scale
- 1 pound elbow macaroni
- 2 tablespoons salt (for pasta water)
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 3 cups whole milk (warmed)
- 3 cups sharp cheddar cheese (freshly grated)
- 1 cup Smoked Gouda or Monterey Jack cheese (grated)
- 1 tablespoon Dijon mustard
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper (freshly cracked)
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 3 tablespoons melted butter (for topping)
- 2 tablespoons fresh parsley (chopped, optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grate all cheese blocks yourself and mix panko breadcrumbs, Parmesan, and melted butter in a small bowl for the topping.
- Bring a large pot of heavily salted water to a boil. Cook elbow macaroni for 1 minute less than al dente. Drain, rinse briefly with cold water, and toss with a tiny bit of oil.
- In a large saucepan, melt butter over medium heat. Add flour and whisk constantly for 1-2 minutes to create a blonde roux.
- Slowly pour in warm milk while whisking vigorously. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove pan from heat. Stir in Dijon mustard, smoked paprika, garlic powder, and black pepper.
- Gradually add grated cheddar and Gouda/Jack, stirring until melted and smooth.
- Combine cooked pasta and cheese sauce in a 9×13-inch baking dish. Spread evenly.
- Sprinkle breadcrumb mixture on top, pressing down lightly.
- Bake for 20-25 minutes until topping is golden brown and cheese is bubbling. Broil for 1-2 minutes if needed for extra browning.
- Let rest for 5-10 minutes before serving.
Notes
Grate your own cheese to avoid anti-caking agents that cause graininess. Warm the milk before adding to the roux to prevent lumps. Undercook pasta slightly as it will finish cooking in the oven. Let the dish rest before serving to allow the sauce to set.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 6
- Sodium: 650
- Fat: 32
- Saturated Fat: 18
- Carbohydrates: 45
- Fiber: 2
- Protein: 22
Keywords: mac and cheese, baked mac and cheese, southern mac and cheese, comfort food, cheesy pasta, homemade mac and cheese, panko topping