Creamy Baked Macaroni Cheese (Printable Version)
Tender pasta in a rich cheddar and Gruyère sauce, baked with a golden breadcrumb topping.
# What You Need:
→ Pasta
01 - 3 cups (about 10 oz) elbow macaroni
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1 1/2 cups (about 5 oz) sharp cheddar cheese, grated
06 - 1/2 cup (about 2 oz) Gruyère cheese, grated
07 - 1/2 teaspoon Dijon mustard
08 - Salt and black pepper, to taste
→ Topping
09 - 1/4 cup breadcrumbs
10 - 1/4 cup grated cheddar cheese
11 - 1 tablespoon unsalted butter, melted (optional)
# Directions:
01 - Preheat the oven to 400°F. Lightly butter a medium baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain through a colander and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until the mixture is smooth and lightly golden, forming a roux.
04 - Slowly pour in the milk while whisking vigorously to prevent lumps from forming. Continue cooking and stirring for 3 to 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the grated cheddar, Gruyère, and Dijon mustard, stirring until the cheeses are fully melted and the sauce is silky smooth. Season with salt and pepper to taste.
06 - Add the drained macaroni to the cheese sauce, folding gently until every piece is evenly coated. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
07 - In a small bowl, combine the breadcrumbs, remaining grated cheddar, and melted butter if using. Sprinkle the mixture evenly over the top of the macaroni.
08 - Bake on the center rack for 15 to 20 minutes until the topping is golden brown and the edges are bubbling.
09 - Remove from the oven and let stand for 5 minutes to allow the sauce to set before serving.
# Expert Tips:
01 -
- The combination of mature cheddar and Gruyere creates a sauce that is deeply savoury and complex, far beyond anything from a packet.
- That golden breadcrumb crust on top gives every bite a satisfying crunch that contrasts beautifully with the creamy interior.
02 -
- Adding the milk all at once instead of gradually is the fastest route to a lumpy sauce, so take your time and pour slowly while whisking aggressively.
- Grating your own cheese rather than using pre shredded bags changes the entire texture of the sauce because those anti caking coatings prevent smooth melting.
03 -
- A small pinch of nutmeg stirred into the cheese sauce adds a warmth that most people cannot identify but everyone notices when it is missing.
- Letting the assembled dish rest for ten minutes before baking helps the pasta absorb some sauce and produces a creamier final result.