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Mac And Cheese Recipe

Mac And Cheese Recipe

Make this Mac And Cheese Recipe for a creamy, golden-baked comfort dish the whole family will love.

Ingredients

Instructions

Step 1: Preheat and prepare the baking dish

Preheat the oven to 375°F (190°C) and lightly butter or spray a 2‑quart rectangular baking dish; set it on the quartz surface so it’s ready. Take a moment to have the dish warmed by ambient kitchen air—this small prep ensures the mac sets evenly when it goes into the oven.

Step 2: Cook and drain the pasta

Bring a large pot of well‑salted water to a vigorous boil and cook the elbow macaroni until it’s just shy of al dente—tender at the edges but still a little firm in the center. Drain thoroughly in a colander and give it a gentle shake to remove excess water. Keep the pasta warm and slightly glossy from residual moisture; do not rinse, so the sauce will cling.

Step 3: Make the roux and build the béchamel

Melt the butter in a wide, shallow saucepan until it is foaming but not browned, then whisk in the flour to form a pale, nutty roux. Slowly stream in the cold milk and cream while whisking constantly until the mixture thickens to a silky coat‑the‑spoon consistency—the surface will be satiny and slightly viscous, leaving a clear line when you drag a finger across the back of a spoon. This is the creamy backbone for the cheese.

Step 4: Season and finish into a smooth cheese sauce

Lower the heat and stir in Dijon, garlic and onion powders, smoked paprika, salt and pepper so the flavor is bright and balanced. Add the grated sharp cheddar and Gruyère in batches, folding gently until the sauce becomes a glossy, homogenous yellow-orange melt; finish by stirring in most of the finely grated Parmigiano Reggiano, reserving a little for the topping. The sauce should be velvety with no grain or lumps—thick enough to coat every piece of pasta.

Step 5: Combine pasta and sauce, transfer to the baking dish

Turn off the heat and fold the warm drained pasta into the cheese sauce until every elbow is fully coated in a loose, creamy blanket; the mixture will still look glossy and soft because it will tighten in the oven. Scrape everything into the buttered rectangular baking dish and smooth the top into an even layer with a spatula so the breadcrumb topping will sit uniformly.

Step 6: Prepare the breadcrumb topping and bake

In a small bowl combine panko breadcrumbs, melted butter and the reserved Parmigiano so the crumbs look like damp sand—moistened, not oily. Spread this crumb layer evenly over the mac so it forms a thin, continuous crust. Place the prepared, topped baking dish on the surface and bake until the edges bubble and the top turns a golden brown; rest for ten minutes after removing so the interior firms slightly.

Step 7: Garnish and serve

After the brief rest, scatter finely chopped fresh parsley over the golden crust for a burst of color and freshness. Serve straight from the same rectangular baking dish so the clean geometry and the crisp‑topped surface remain the hero—scoop portions that reveal a creamy interior with browned edges and a crunchy top.

Notes