Baked Mac And Cheese Recipe

Preheat the oven to 375°F (190°C). Butter or spray a 9x13-inch baking dish and set aside.

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add the elbow macaroni and cook until al dente, about 7–8 minutes (pasta will finish cooking in the oven). Drain well and return to the pot.

Make the roux

In a large heavy-bottomed saucepan over medium heat, melt 6 tbs unsalted butter. Once melted and foaming, add 6 tbs all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture is golden and smells slightly toasty (this cooks the raw flour flavor).

Add milk and cream

Slowly pour in 4 cups whole milk and 1 cup heavy cream in a steady stream while whisking to avoid lumps. Increase heat to medium-high and continue whisking until the mixture thickens and just starts to simmer, about 5–7 minutes. Reduce heat to medium-low.

Season and finish sauce

Whisk in 1 tsp Dijon mustard, 1/2 tsp Worcestershire sauce, 1 tsp ground black pepper, 1/4 tsp ground nutmeg and 1.5 tsp kosher salt. Add 4 oz softened cream cheese and whisk until smooth and fully incorporated.

Add cheeses

Remove the saucepan from heat. Gradually stir in 4 cups shredded sharp cheddar and 1 cup shredded Gruyère a handful at a time until melted and the sauce is smooth and glossy. Taste and adjust seasoning with more salt or pepper if needed.

If the sauce is too thick, whisk in up to 1/2 cup milk to reach a creamy pourable consistency.

Pour the cheese sauce over the drained pasta in the pot and stir gently until all pasta is evenly coated.

Transfer the sauced pasta into the prepared 9x13-inch baking dish and spread into an even layer.

In a medium bowl, combine 1.5 cups panko breadcrumbs, 3 tbs melted butter, 1/2 cup grated Parmesan, 2 tbs chopped parsley (if using), and 1/2 tsp smoked paprika (if using). Mix until the crumbs are evenly moistened.

Evenly sprinkle the breadcrumb mixture over the top of the pasta and gently press so it adheres to the sauce.

Bake in the preheated 375°F (190°C) oven until the topping is golden brown and the cheese is bubbling around the edges, about 25–30 minutes. If the top browns too quickly, loosely cover with foil for the last 10 minutes.

For a crispier, deeper-browned top, remove the foil (if used) and broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from the oven and let rest 10 minutes to set. Garnish with additional chopped parsley if desired, then scoop and serve warm.