Rich Baked Mac and Cheese: A Simple, Cheesy Casserole (Print Version)
Rich Baked Mac and Cheese is pure comfort. Learn how to make a simple, cheesy casserole with a crunchy top. My kitchen secrets for the creamiest sauce!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
# Ingredients:
→ Base Ingredients
01 -
1 lb elbow macaroni
02 -
1/2 cup unsalted butter
03 -
1/2 cup all-purpose flour
04 -
5 cups whole milk
→ Cheesy Goodness
05 -
4 cups (about 16 oz) sharp cheddar cheese, freshly grated
06 -
2 cups (about 8 oz) Gruyere cheese, freshly grated
→ Flavor Boosters
07 -
1 tsp Dijon mustard
08 -
1/4 tsp freshly grated nutmeg
09 -
Salt and freshly ground black pepper to taste
→ Crunchy Topping
10 -
1 1/2 cups panko breadcrumbs
11 -
2 tbsp unsalted butter, melted
# Instructions:
01 -
First things first, get your pasta cooking! Boil a big pot of water, add a generous pinch of salt – I always forget this part and then kick myself later. Cook the elbow macaroni just shy of al dente, maybe a minute or two less than the package says. It's going to finish cooking in the oven, so we don't want mushy pasta. Drain it well and set it aside; don't rinse it, we want that starch to help the sauce cling!
02 -
Now for the magic. In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once it's bubbly, whisk in the all-purpose flour. Keep whisking for about two minutes until it forms a pale, golden paste and smells a little nutty. This is your roux, the base for your creamy sauce. Honestly, this step feels like science, but it's super satisfying when you get it right. Don't let it brown too much!
03 -
Gradually, and I mean *gradually*, whisk in the whole milk. Add a little, whisk until it's smooth, then add more. This prevents lumps, which I've learned the hard way are no fun to deal with. Keep whisking until the sauce thickens and coats the back of a spoon. It should be smooth and velvety, smelling so comforting already. This is where the sauce really comes alive, feeling warm and luxurious.
04 -
Take the pan off the heat. This is important! Stir in your sharp cheddar and Gruyere cheeses a handful at a time, whisking until each batch melts completely before adding more. This keeps the sauce smooth and prevents it from seizing. Stir in the Dijon mustard, nutmeg, a good pinch of salt, and some freshly ground black pepper. Taste it! Adjust seasonings if you need to; this is your moment to shine.
05 -
Gently fold the cooked pasta into your glorious cheese sauce. Make sure every single elbow is coated in that creamy goodness. Transfer half of the pasta mixture into a lightly buttered 9x13 inch baking dish. This is where I sometimes get a little messy, cheese sauce everywhere, but it's all part of the fun, right? Spread it evenly, getting ready for the next layer.
06 -
Sprinkle about half of the panko breadcrumbs over the first layer, then add the remaining pasta mixture. Top with the rest of the panko mixed with that extra melted butter. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until bubbling and golden brown and crispy on top. The smell is absolutely divine when it comes out! Let it rest for a few minutes before serving, if you can resist.
# Notes:
01 -
Always grate your own cheese for the smoothest sauce; pre-shredded can make it gritty.
02 -
Leftovers are great for 3-4 days; add a splash of milk when reheating to keep it creamy.
03 -
Try swapping Gruyere for Fontina for a slightly milder, sweeter flavor profile.
04 -
Serve with a crisp green salad to balance the richness—it’s a perfect combo!
# Tools You'll Need:
01 -
Large pot
02 -
large saucepan or Dutch oven
03 -
whisk
04 -
9x13 inch baking dish
05 -
cheese grater
# Nutrition Facts (Per Serving):
Calories: 450 kcal
Total Fat: 28 g
Total Carbohydrate: 35 g
Protein: 18 g