Description
This ultra-creamy baked mac and cheese is a weeknight winner that skips the traditional roux for a foolproof, velvety sauce. With a crunchy panko topping and rich cheese blend, it comes together in about 30 minutes for a comforting, restaurant-quality meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 cups freshly grated sharp cheddar cheese
- 1 cup freshly grated Gruyère cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1/2 teaspoon garlic powder
- 1 teaspoon parsley flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Grate the cheddar and Gruyère cheeses. In a small bowl, toss panko breadcrumbs with 2 tablespoons melted butter, 1/2 teaspoon garlic powder, and parsley flakes. Set aside.
- Bring a large pot of salted water to a boil. Cook elbow macaroni until al dente (8-10 minutes). Before draining, reserve 1 cup of starchy pasta water. Drain pasta and set aside.
- In a large skillet over medium heat, melt 4 tablespoons butter. Whisk in heavy cream and milk. Simmer gently for 2-3 minutes until slightly thickened.
- Stir in 1 teaspoon garlic powder, smoked paprika, Dijon mustard, salt, and pepper.
- Remove skillet from heat. Slowly add grated cheeses, a handful at a time, stirring constantly until melted and smooth. If too thick, add reserved pasta water.
- Add drained macaroni to the cheese sauce and toss to coat evenly. Transfer mixture to a 9×13 inch baking dish.
- Sprinkle panko breadcrumb mixture evenly over the top.
- Bake for 15 minutes until top is golden brown and sauce is bubbling. Broil for 1-2 minutes if needed for extra crispness.
- Let rest for 5-10 minutes before serving.
Notes
Do not rinse the pasta after draining to retain starch for the sauce. Always remove the pan from heat before adding cheese to prevent graininess. Use freshly grated cheese rather than pre-shredded for a smoother sauce. Leftovers can be stored in the refrigerator for up to 4 days; reheat with a splash of milk to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 52
- Fiber: 2
- Protein: 22
Keywords: mac and cheese, baked mac, weeknight dinner, comfort food, easy recipe, creamy mac and cheese, panko topping