Gourmet Bistro Mac & Cheese
This homemade gourmet mac and cheese takes comfort food to the next level with a rich, velvety cheese sauce and optional crispy breadcrumb topping. A cozy, restaurant-quality dish perfect for family dinners or entertaining.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Whisk
- Measuring cups and spoons
- Cheese grater
- 9x13-inch (23x33 cm) baking dish (optional)
Ingredients
- 1 lb (450 g) dry pasta (cavatappi, shells, or elbow macaroni)
- 1/2 cup (115 g) unsalted butter
- 1/2 cup (60 g) all-purpose flour
- 4 cups (960 ml) milk (whole or 2%)
- 1/2 cup (120 ml) heavy cream or half-and-half
- 1 tsp dry mustard powder
- 1/2 tsp garlic powder
- 1/4 tsp ground nutmeg
- 1 tsp salt, plus more for pasta water
- 1/4 tsp black pepper
- 2 cups (225 g) shredded sharp cheddar cheese
- 1 cup (115 g) shredded Gruyère or Swiss cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tbsp (15 g) unsalted butter, melted (for topping)
- 1/2 cup (25 g) panko breadcrumbs
Instructions
- Cook pasta in salted water until al dente. Drain and set aside, without rinsing.
- In the same pot, melt butter and whisk in flour to form a roux. Cook 1–2 minutes until golden.
- Gradually whisk in milk and cream. Bring to a gentle simmer until slightly thickened.
- Stir in dry mustard, garlic powder, nutmeg, salt, and pepper.
- Lower heat. Add cheddar and Gruyère in handfuls, stirring until melted. Stir in Parmesan last.
- Stir in pasta until coated. Transfer to baking dish if desired. Top with buttered panko crumbs.
- Bake at 400°F (200°C) for 15–20 minutes until golden and bubbly. Rest 5 minutes before serving.
Notes
Shred your own cheese for the creamiest sauce. Don’t add cheese over high heat to avoid separation. Pasta should be slightly undercooked before baking.