Description
This baked mac and cheese is creamy inside with a golden, crisp top that shatters lightly under a spoon. A quick stovetop cheese sauce coats every piece of pasta before baking to perfection in just 30 minutes. Ideal for weeknights or gatherings, it balances indulgence with simplicity. The result is a cozy, crowd-pleasing dish that delivers both comfort and texture.
Ingredients
- 12 oz elbow macaroni (or cavatappi, slightly undercooked by 1 minute)
- 1 tbsp kosher salt (for the pasta water)
- 3 tbsp unsalted butter (plus extra for greasing the dish)
- 3 tbsp all-purpose flour (for thickening the sauce)
- 2 cups whole milk (warm)
- 1 cup heavy cream (optional, for extra richness)
- 2 cups sharp cheddar cheese, freshly shredded
- 1 cup Monterey Jack cheese, freshly shredded
- 1/2 cup grated Parmesan cheese
- 1/2 tsp ground black pepper
- 1/4 tsp paprika (optional, for color)
- 1/2 cup panko breadcrumbs (for topping)
- 1 tbsp melted butter (to mix with breadcrumbs)
Instructions
- Preheat the oven: Set oven to 400°F (200°C) and lightly butter a 9×13-inch baking dish.
- Boil the pasta: Bring a large pot of water to a rolling boil. Add salt and pasta; cook 1 minute less than package directions until slightly firm. Drain and set aside.
- Make the roux: In a medium saucepan over medium heat, melt butter until foamy (about 1 minute). Whisk in flour and cook 1 minute until lightly golden and nutty aroma develops.
- Add milk and cream: Slowly pour in warm milk and cream while whisking constantly. Cook 4–5 minutes until thick enough to coat the back of a spoon.
- Add cheeses: Lower heat to medium-low and add cheddar, Monterey Jack, and Parmesan gradually. Stir until melted and smooth, about 2 minutes.
- Season the sauce: Stir in pepper and paprika. Taste and adjust salt if needed.
- Combine pasta and sauce: Add cooked pasta to the cheese sauce, stirring until every noodle is evenly coated and glossy.
- Prepare topping: In a small bowl, mix panko breadcrumbs with melted butter until evenly moistened.
- Assemble: Pour mac and cheese mixture into the prepared baking dish. Spread evenly and sprinkle breadcrumb mixture on top.
- Bake: Place dish on the center rack and bake for 15 minutes at 400°F, until top is golden brown and sauce bubbles around edges.
- Cool slightly: Let rest 5 minutes before serving so the cheese sets slightly but stays creamy inside.
Notes
- Substitutions: Use Gruyère or fontina instead of Monterey Jack for a bolder flavor.
- Make ahead: Assemble the dish up to 1 day before baking. Refrigerate covered; bake uncovered an extra 5 minutes.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in a 350°F oven for 15 minutes or microwave individual portions for 90 seconds, adding a splash of milk to restore creaminess.
- Serving suggestions: Pair with a crisp green salad or roasted vegetables for a balanced meal.
Nutrition
- Array