Ingredients
Scale
- 3 cups elbow macaroni (or any pasta shape you love)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (room temperature helps prevent lumps)
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (for that nutty, melty goodness)
- 1 teaspoon Dijon mustard (adds a subtle depth of flavor)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1 cup panko breadcrumbs (for that perfect crunchy topping)
- 2 tablespoons grated Parmesan cheese (optional, for extra flavor in the topping)
- 1 tablespoon olive oil or melted butter (to toss with breadcrumbs)
Substitution tips: If you don’t have Gruyère, Monterey Jack or mozzarella work well. For milk, you can use 2% instead of whole to lighten it up, but whole milk makes the sauce creamier. And if you want to make it gluten-free, swap the all-purpose flour for a gluten-free blend and use gluten-free pasta.
Instructions
- Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside. This step is key to avoid mushy pasta later—remember, it will cook a bit more in the oven.
- In a large saucepan, melt the butter over medium heat. Once melted and slightly bubbling, whisk in the flour to form a smooth roux. Cook for about 2 minutes, stirring constantly, until it’s golden and fragrant. This step reminds me of standing on that stool next to my grandmother, watching her whisk and knowing something delicious was on its way.
- Gradually whisk in the milk, about half a cup at a time, making sure to whisk out any lumps before adding more. Continue cooking and whisking for about 5-7 minutes, until the sauce thickens and coats the back of a spoon.
- Remove the saucepan from heat. Stir in the shredded cheddar and Gruyère cheeses, Dijon mustard, garlic powder, onion powder, salt, and pepper until the cheese is melted and the sauce is smooth.
- Fold the cooked pasta into the cheese sauce, ensuring every noodle is coated in that luscious, creamy goodness.
- Pour the cheesy pasta into your prepared baking dish, spreading it out evenly.
- In a small bowl, mix the panko breadcrumbs with the Parmesan cheese and olive oil or melted butter. Sprinkle this mixture evenly over the top of the pasta. This is where the magic of texture comes in—the crunchy, golden topping that makes everyone smile.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the sauce is bubbling around the edges.
- Let the baked macaroni and cheese cool for about 5 minutes before serving. This pause helps the sauce set just enough to serve clean, satisfying spoonfuls.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International