Main Dishescookingclassy5.0
Baked Mac and Cheese
This is amazingly cheesy, deliciously comforting and perfect for holidays and weekends! Macaroni noodles are cooked to al dente then tossed with a luxuriously creamy cheddar and gruyere sauce, then topped with crispy toasted panko and oven baked. It's one of the ultimate side dish recipes!
👥 12 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking dish
- oven
- skillet
- bowl
- pan
- pot
- saucepan
- mixing bowl
📝 Preparation Steps
1
Preheat oven to 325 degrees. Spray a 13 by 9 or 12 by 8-inch baking dish with non-stick cooking spray.
2
Melt 1 Tbsp butter in a 10-inch skillet over medium-high heat. Add panko and spread even, let toast, tossing frequently until golden brown. Pour into a bowl so it doesn't continue to brown and set aside.
3
Bring a large pot of lightly salted water to a boil. Cook macaroni just to al dente according to package directions (preferably add macaroni to boiling water just when you start to cook the cheese sauce in heated pan so they finish at the same time).
4
In a large saucepan or medium pot melt remaining 5 Tbsp butter over medium heat. Add flour and cook, stirring constantly 1 1/⏱️ 2 minutes. While whisking slowly pour in warmed milk and half and half. Season with salt and pepper to taste (I use about 1 tsp salt, and 1/2 tsp pepper).
(2.5 oz) panko bread crumbs1 cup(3 oz) butter*, divided6 Tbspsalt, (more or less to taste)1 tsp(1.6 oz) flour5 Tbsp(235ml) half and half, (warmed**)1 cup(8 oz) extra sharp cheddar, (shredded (I like to use Cracker Barrel))2 cups(7.5 oz) Gruyere cheese, (shredded, divided (I like to use Murray's))2 cupsPepper to taste
5
Cook mixture stirring constantly until thickened (it should not boil!). Remove from heat let cool ⏱️ 1 minute then stir in 2 cups cheddar and 1 cup gruyere (it doesn't need to fully melt through).
(2.5 oz) panko bread crumbs1 cup(3 oz) butter*, divided6 Tbsp(1.6 oz) flour5 Tbspcups (590ml) whole milk, (warmed**)2 1/2(235ml) half and half, (warmed**)1 cup(8 oz) extra sharp cheddar, (shredded (I like to use Cracker Barrel))2 cups(7.5 oz) Gruyere cheese, (shredded, divided (I like to use Murray's))2 cups
6
Pour drained pasta into a large mixing bowl (or empty pasta pot), pour in sauce and remaining 1 cup gruyere cheese. Toss to evenly coat with sauce.
7
Pour into prepared baking dish, spread into an even layer. Sprinkle toasted panko over top and spread into an even layer.
8
Bake in preheated oven until edges are just barely bubbling, about ⏱️ 20 minutes (if top is browning during baking you can tent with foil, all ovens are little different).
9
Let cool just a few minutes and serve warm.
Nutrition Facts
calories
397 kcal
fat Content
22 g
serving Size
1 serving
fiber Content
1 g
sugar Content
4 g
sodium Content
496 mg
protein Content
13 g
cholesterol Content
67 mg
carbohydrate Content
31 g
saturated Fat Content
14 g
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