Baked Mac & Cheese Recipe

Preheat oven to 375°F (190°C). Butter a 9x13-inch baking dish or spray with nonstick spray.

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Add 12 oz medium pasta shells and cook until just shy of al dente (about 1–2 minutes less than package directions). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the pasta cooking water, then drain shells in a colander and set aside.

In a medium saucepan over medium heat, melt 4 tablespoons butter until foaming but not browned.

Whisk in 1.25 cups all-purpose flour to form a roux. Cook, whisking constantly, for 1.5–2 minutes to eliminate raw flour taste but do not let it brown.

Gradually whisk in 3 cups whole milk and 1/2 cup heavy cream, adding a little at a time to keep the mixture smooth. Continue whisking until combined.

Bring the mixture to a gentle simmer over medium-low heat, whisking frequently, until it thickens to a creamy sauce that coats the back of a spoon (about 5–7 minutes). If sauce becomes too thick, whisk in up to the reserved 1/2 cup pasta water, a tablespoon at a time, to reach desired consistency.

Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper. Taste and adjust seasoning.

Remove the sauce from heat and gradually stir in cheeses: 2 cups shredded sharp cheddar, 1 cup shredded Gruyère, 1 cup shredded Monterey Jack, and 1 cup shredded Gouda. Stir until cheeses are fully melted and sauce is smooth. Keep warm.

Combine the cooked shells with the cheese sauce in a large mixing bowl (or directly in the prepared baking dish). Gently toss until shells are evenly coated. If mixture seems dry, add a tablespoon or two of reserved pasta water to loosen.

In a small bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, 1 tablespoon chopped parsley, 3 tablespoons melted butter, and 1/4 teaspoon fine sea salt. Mix until crumbs are evenly moistened.

Transfer the cheesy pasta to the prepared 9x13 baking dish and smooth the top. Evenly sprinkle the breadcrumb mixture over the mac and cheese.

Bake in the preheated 375°F (190°C) oven for 20–25 minutes, until the topping is golden brown and the sauce is bubbling at the edges.

For an extra-crispy top, place the dish under the broiler for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let rest for 10 minutes to set. Garnish with a little extra chopped parsley if desired, then serve warm.