Prep Time
15 min
Cook Time
25 min
Servings
6
Difficulty
Easy
This is the real-deal baked mac and cheese — a silky three-cheese béchamel sauce coating every elbow of pasta, finished under the broiler with a buttery Panko crust that crackles and crunches with every spoonful. It is the ultimate American comfort food.
🧂 Ingredients
- 400g (14 oz) elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 720ml (3 cups) whole milk
- 240ml (1 cup) heavy cream
- 2 tsp Dijon mustard
- ½ tsp smoked paprika
- ¼ tsp nutmeg
- Salt and white pepper to taste
- 200g sharp cheddar, grated
- 150g Gruyère, grated
- 100g cream cheese
- 60g Panko breadcrumbs
- 2 tbsp melted butter (for topping)
- 2 tbsp Parmesan, grated
👨🍳 Instructions
1
Cook macaroni in heavily salted boiling water for 2 minutes less than package directions (it will finish in the oven). Drain and reserve ½ cup of pasta water.
2
Melt butter in a large ovenproof pot or Dutch oven over medium heat. Whisk in flour and cook, stirring, for 2 minutes to form a roux — it should smell slightly nutty.
3
Gradually whisk in milk and cream, ensuring no lumps form. Bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon — about 6–8 minutes.
4
Remove from heat. Stir in Dijon mustard, smoked paprika, nutmeg, salt, and white pepper. Add cream cheese and stir until melted. Fold in cheddar and Gruyère, reserving a handful of each for the top.
5
Fold the drained macaroni into the cheese sauce. Add a splash of reserved pasta water if too thick. Pour into a greased 9×13 inch baking dish (or keep in the Dutch oven).
6
Mix Panko with melted butter and Parmesan. Scatter over the mac with remaining cheese. Broil on high for 4–6 minutes, watching carefully, until the top is deep golden and bubbling. Rest 5 minutes before serving.