A super creamy and cheesy baked macaroni and cheese recipe with a golden breadcrumb topping. This is the ultimate comfort food.
Author:Clara Alena
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:8 servings
Category:Pasta
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon nutmeg
4 cups shredded sharp cheddar cheese
2 cups shredded Gruyere cheese
1 cup shredded Monterey Jack cheese
1 cup panko breadcrumbs
2 tablespoons melted butter
Instructions
Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
Cook the macaroni according to package directions until al dente. Drain well and set aside.
In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Slowly whisk in the milk and heavy cream until smooth.
Bring the sauce to a simmer, stirring frequently. Cook until thickened, about 5-7 minutes.
Remove from heat. Stir in salt, pepper, and nutmeg.
Add the shredded cheddar, Gruyere, and Monterey Jack cheeses to the sauce. Stir until the cheeses are melted and the sauce is smooth.
Add the drained macaroni to the cheese sauce and stir to coat evenly.
Pour the macaroni and cheese mixture into the prepared baking dish.
In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Let stand for 5 minutes before serving.
Notes
For an extra cheesy crust, you can add an additional 1/2 cup of shredded Parmesan cheese to the breadcrumb mixture.
Feel free to experiment with different cheese combinations. Smoked gouda or fontina would also be delicious.
If you don’t have panko breadcrumbs, regular breadcrumbs can be used, but the texture will be slightly different.