Creamy Macaroni and Cheese That Will Revive Your Taste Buds
Enjoy a comforting bowl of macaroni and cheese, blending rich flavors and nostalgia, perfect for any family gathering.
Equipment
- - Large pot
- large saucepan
- - Baking dish
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Pasta
- 8 ounces elbow macaroni
For the Cheese Sauce
- 2 tablespoons unsalted butter
- 1 teaspoon kosher salt
- 2 tablespoons all-purpose flour
- 2 cups whole milk or skim milk for lighter option
- 1 teaspoon mustard powder
- 1 teaspoon freshly ground black pepper
- 2 cups cheddar (shredded) sharp cheddar for extra kick
- 1 cup Gruyère (shredded)
- 1/2 cup Parmesan (finely grated)
For the Topping
- 1 cup panko breadcrumbs
- 2 tablespoons extra-virgin olive oil
Instructions
Steps
- Preheat your oven to 375°F (190°C) and grease a 13" x 9" baking dish with butter.
- Cook the macaroni in a large pot of boiling salted water for about 5 to 6 minutes until al dente and drain.
- Melt the butter in a large saucepan over medium heat. Add the flour and cook until lightly golden, about 2 to 3 minutes.
- Whisk in the whole milk, mustard powder, kosher salt, and black pepper, and bring to a simmer until it thickens, about 2 minutes.
- Remove from heat and whisk in the cheddar, Gruyère, and 1 cup of Parmesan until melted and smooth. Stir in the cooked macaroni.
- Combine panko, olive oil, and remaining 1/2 cup of Parmesan in a bowl, then sprinkle over the macaroni.
- Bake for 25 to 30 minutes until bubbly and golden brown. Cool for 10 minutes before serving.
Notes
Optional: Garnish with chopped fresh parsley for extra color.