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Creamy Baked Mac and Cheese

Classic from-scratch baked macaroni and cheese with a silky cheddar and Gruyere sauce and a crunchy buttery panko topping.
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Prep Time 25 minutes
Cook Time 25 minutes
Servings: 10
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound elbow macaroni
  • 4 tablespoons butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 teaspoon mustard powder
  • ½ teaspoon paprika
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups shredded sharp cheddar cheese
  • 1 cup shredded Gruyere cheese
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • ¼ cup grated Parmesan cheese

Equipment

  • 9x13-inch baking dish
  • Large pot (for the pasta)
  • Large saucepan or Dutch oven (for the sauce)
  • Whisk
  • Box grater

Method
 

  1. Step 1: Preheat the oven to 375°F and grease a 9x13-inch dish.
  2. Step 2: Boil the macaroni 2 minutes shy of al dente and drain.
  3. Step 3: Make a roux with the butter and flour, then whisk in the warm milk and simmer until thickened.
  4. Tip: Use warm milk to prevent lumps.
  5. Step 4: Off the heat, stir in the seasonings and cheeses until smooth.
  6. Step 5: Fold in the macaroni and transfer to the dish.
  7. Step 6: Mix the panko, melted butter, and Parmesan, sprinkle on top, and bake 25 minutes.
  8. Tip: Rest 5 minutes before serving.

Notes

Calories are an estimate per serving.
Assemble up to a day ahead without the topping.