Description
This decadent baked macaroni and cheese is the pinnacle of comfort food. It features tender elbow macaroni tossed in a rich, velvety sauce crafted from fresh sharp cheddar and creamy Gruyere. Finished with a golden, crunchy panko breadcrumb topping, this casserole offers a perfect balance of textures that makes it an ideal centerpiece for family dinners, holiday gatherings, or any occasion that calls for a crowd-pleasing, indulgent meal.
Ingredients
1 lb Elbow Macaroni
4 cups Sharp Cheddar cheese, freshly grated
2 cups Gruyere cheese, freshly grated
3 cups Whole milk
1/2 cup Unsalted butter
1/2 cup All-purpose flour
1 cup Panko breadcrumbs
Instructions
Boil a large pot of salted water and cook the macaroni for two minutes less than package directions.
Drain the pasta and set aside.
Melt the butter in a large saucepan over medium heat.
Whisk in the flour and cook for two minutes to form a roux.
Slowly whisk in the milk, cooking until the sauce thickens enough to coat the back of a spoon.
Remove from heat and stir in three cups of the shredded cheese until smooth.
Combine the cooked pasta with the cheese sauce and transfer to a baking dish.
Top with the remaining cheese and panko breadcrumbs.
Bake in a preheated oven until the top is golden and bubbling.
Notes
Always grate your cheese from the block to avoid anti-caking agents that interfere with melting. If Gruyere is unavailable, Monterey Jack is an excellent substitute for its melting properties. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg