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Baked Mac and Cheese (Ultimate)

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Course: Main Course
Cuisine: American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
My kids think this is the reason I exist. I have accepted my role.
Kasia

Ingredients  

For the Cheese Sauce
  • 1 pound elbow pasta or cavatappi 450g
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar, shredded
  • 1 cup gruyere, shredded
  • 4 oz cream cheese, cubed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • Salt, pepper, pinch of nutmeg
For the Panko Topping
  • 1 cup panko breadcrumbs
  • 3 tablespoons melted butter
  • 1/4 cup grated parmesan

Method
 

Cook the Pasta
  1. Boil pasta in salted water until 2 minutes short of al dente. It'll continue cooking in the oven, so you want it slightly firm now. Drain and set aside.
Make the Cheese Sauce
  1. Melt butter in a large pot over medium heat. Add flour and whisk for 2 minutes until golden — this is your roux, and it's what gives the sauce body. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-6 minutes, still whisking, until the sauce thickens enough to coat the back of a spoon.
  2. Remove from heat. Stir in the cream cheese first — it melts quickly and creates a smooth base. Then add the cheddar and gruyere in handfuls, stirring after each addition until fully melted. Add the Dijon, garlic powder, smoked paprika, nutmeg, salt, and pepper. The mustard doesn't make it taste like mustard — it enhances the cheese flavour. Same trick I use in cowboy butter pasta. Dijon is a secret weapon.
  3. Fold in the pasta until every piece is coated. Pour into a greased 9x13 baking dish.
Add the Topping
  1. Mix panko with melted butter and parmesan. Scatter evenly over the mac and cheese. The butter helps the panko toast, and the parmesan adds another layer of salty, cheesy crunch.
Bake
  1. Bake at 190C / 375F for 25-30 minutes until the top is golden and the edges are bubbling. Let it rest 10 minutes before serving — I know this is hard, but the sauce needs time to thicken slightly or it'll be soupy on the plate.

Notes

Keeps in the fridge 4-5 days. Reheat in the oven at 175C / 350F for 15-20 minutes with a splash of milk to restore creaminess. The panko topping will re-crisp in the oven. Don't microwave if you can avoid it — you lose the crispy top. Freezes well for 3 months. Thaw overnight in the fridge and rebake.