The quest for the perfect baked macaroni and cheese often ends in disappointment—delicious edges, but a dry, brick-like center. This recipe solves that problem! It uses the classic homemade Béchamel sauce base (a roux) combined with key techniques, like undercooking the pasta and adding a specific blend of cheeses, to ensure the final result is always gooey, creamy, and velvety smooth beneath a crunchy, golden topping.
This is more than just a recipe; it’s a guaranteed method for superior comfort food. By controlling the starch, moisture, and temperature, we prevent the sauce from breaking or being absorbed too quickly by the pasta. It’s the ultimate crowd-pleasing dish for holidays, potlucks, or any night you crave serious, decadent cheese comfort.
Why You’ll Love This Recipe
- Guaranteed Gooeyness: By starting with a slightly loose sauce, we ensure the pasta stays moist and creamy during its short time in the oven.
- Complex Cheese Flavor: A blend of sharp cheddar for tang, Gruyère for nuttiness, and Mozzarella for stretch provides the perfect trifecta of taste and texture.
- Crispy Panko Topping: The buttery Panko breadcrumbs add a necessary, satisfying crunch that contrasts beautifully with the soft interior.
- True Comfort Food: This homemade version is rich, savory, and the very best expression of the classic dish.
- Excellent for Making Ahead: You can assemble the dish a day in advance, ready to bake when you need it.
Ingredients
- 1 lb (450 g) elbow macaroni or cavatappi pasta
- 6 tbsp (85 g) unsalted butter, divided
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk
- 1 cup (240 ml) half-and-half or heavy cream
- 1/2 tsp ground mustard powder (enhances cheese flavor)
- 1/2 tsp smoked paprika
- 1 tsp salt, plus more for boiling water
- 1/2 tsp black pepper
For the Cheese Blend
- 2 cups (225 g) sharp cheddar cheese, freshly shredded
- 1 cup (115 g) Gruyère or Colby Jack cheese, freshly shredded
- 1/2 cup (55 g) mozzarella cheese, freshly shredded
For the Topping
- 1 cup (60 g) Panko breadcrumbs
- 2 tbsp (30 g) unsalted butter, melted
- 1/4 cup (25 g) freshly grated Parmesan cheese
Equipment
- Large pot or Dutch oven (for pasta and sauce)
- 9×13 inch (23×33 cm) baking dish
- Whisk
- Cheese grater
- Small bowl (for topping)
Step-by-Step Instructions
1. Cook Pasta and Prep Cheese
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease the 9×13-inch baking dish.
- Cook Pasta: Bring a large pot of heavily salted water to a boil. Add the pasta and cook for 1–2 minutes less than the package directions for al dente. Drain immediately, drizzle with a touch of olive oil to prevent sticking, and set aside.
- Shred Cheese (Crucial!): Combine the cheddar, Gruyère, and mozzarella in a large bowl. Reserve 2 cups of the blend for layering and topping.
2. Make the Béchamel (Roux) Sauce
- Make Roux: In the same large pot, melt 4 tablespoons (55 g) of butter over medium heat. Whisk in the flour to form a thick paste (the roux). Cook for 1–2 minutes, whisking constantly, until the raw flour smell is gone.
- Add Liquid: Gradually whisk in the whole milk and half-and-half (or cream), pouring slowly and continuously whisking until no lumps remain.
- Thicken: Continue cooking over medium heat, whisking frequently, until the sauce comes to a gentle simmer and thickens enough to coat the back of a spoon. This takes about 5–7 minutes.
3. Melt the Cheese
- Season: Remove the pot from the heat. Whisk in the ground mustard, smoked paprika, salt, and pepper.
- Add Cheese Slowly: Add 2 cups of the cheese blend (cheddar, Gruyère, mozzarella) in handfuls, whisking until each addition is completely smooth and melted before adding the next. Do not put the pot back on the heat or let the sauce boil, as high heat will cause the cheese to separate. The residual heat will melt the cheese.
4. Assemble and Bake
- Combine: Add the slightly undercooked pasta to the cheese sauce and stir until every piece is fully coated. The mixture should look slightly looser and wetter than you want the final dish to be.
- Layer: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle with 1 cup of the reserved cheese blend. Top with the remaining mac and cheese mixture.
- Add Topping: In a small bowl, mix the Panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this topping evenly over the surface of the casserole.
- Bake: Bake for 20–25 minutes, or until the sauce is bubbly around the edges and the panko topping is golden brown and crisp.
- Rest: Let the mac and cheese rest for 10–15 minutes before serving. This allows the sauce to set up slightly and cling perfectly to the noodles.
Substitutions and Variations
- Pasta: Cavatappi, shells, or penne are great alternatives to elbow macaroni, as their shapes hold the sauce well.
- Protein: Stir in 1 cup of crumbled, pre-cooked bacon, pulled pork, or shredded chicken when you add the pasta to the sauce.
- Richer Sauce: For an even more decadent sauce, substitute 1 cup of the whole milk with evaporated milk (the concentrated proteins help maintain gooiness).
- Crunchy Layer: Instead of panko, use crushed Ritz crackers mixed with butter for a saltier, buttery topping.
Pro Tips and Common Mistakes to Avoid
- Shred Your Own Cheese: Pre-shredded cheese is coated with anti-caking agents that create a grainy, non-gooey sauce. Shredding from the block is the most important step for a silky sauce.
- Under-Cook the Pasta: The pasta continues cooking in the oven as it absorbs the sauce. Cooking it shy of al dente prevents it from becoming mushy.
- Start Wet: The sauce must be thinner than usual before it goes into the oven. If it looks perfectly thick on the stovetop, it will come out as a brick. Don’t be afraid if it seems “soupy” when you pour it into the baking dish.
- Rest Before Serving: Resting is crucial! It allows the sauce to cool slightly, thicken, and set around the noodles, ensuring that the mac and cheese remains creamy and gooey instead of runny.
Storage, Make-Ahead, and Reheating
- Make-Ahead: You can assemble the mac and cheese completely (through step 4, without the Panko topping) up to 2 days in advance. Cover tightly and refrigerate. Let it sit at room temperature for 30 minutes while the oven preheats, then bake (covered with foil) for 25 minutes, uncover, add the Panko, and finish baking until bubbly (about 10–15 minutes more).
- Storage (Leftovers): Store leftovers in an airtight container in the refrigerator for up to 5 days. The sauce will solidify upon cooling.
- Freezing: The unbaked mac and cheese (without the panko) freezes well. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- Reheating: To reheat leftovers, place a serving in a small saucepan with a splash of milk or cream (1–2 tablespoons) and stir gently over low heat until it becomes creamy again.
Serving Suggestions
Serve this indulgent mac and cheese with a fresh, crisp side salad dressed with a bright vinaigrette to cut through the richness. It also pairs perfectly with grilled meats, barbecue, or a simple plate of steamed green beans.
Approximate Nutrition
- Yields: 12 servings
- Serving Size: Approximately 1 cup
- Calories: 410 kcal
- Protein: 20 g
- Fat: 22 g
- Carbohydrates: 35 g
Note: These are approximations and can vary based on the specific cheese blend and fat content of the milk/cream used.
FAQs
Q: Why is shredding my own cheese so important?
A: Pre-shredded cheese contains cellulose and potato starch to prevent clumping. These anti-caking agents also prevent the cheese from melting properly, which is the main cause of a gritty or grainy sauce.
Q: How do I know if my sauce is thick enough before baking?
A: The sauce is ready when it coats the back of a spoon and you can draw a clean line through it with your finger. For baked mac and cheese, it should feel slightly looser than you would serve for stovetop mac and cheese—almost like a thin condensed soup.
Q: Can I use American cheese for extra gooiness?
A: Yes! American cheese contains emulsifying salts that guarantee a perfectly smooth, glossy texture. You can substitute 1 cup of the cheddar with a high-quality white American or Velveeta for the ultimate stretch factor.
Q: Why did my cheese sauce become oily/grainy?
A: This happens when the sauce gets too hot after the cheese is added. High heat separates the fat from the protein. Remember to melt the cheese slowly over very low heat or off the heat entirely.
Q: Is it better to use whole milk or evaporated milk?
A: Both work! Whole milk provides great richness, but evaporated milk is superior because its concentrated proteins act as a powerful natural emulsifier, helping the cheese stay smooth and resistant to breaking.
