Classic Baked Mac and Cheese (Print version)

Creamy baked mac and cheese with a sharp cheddar and Gruyere sauce, buttery panko topping, and a golden crust. A reliable crowd-pleaser for weeknights or holidays.

# Ingredients:

For the breadcrumb topping

01 - 1 cup panko breadcrumbs
02 - 3 tablespoons unsalted butter, melted
03 - 1/4 cup grated Parmesan cheese
04 - 1/2 teaspoon garlic powder

For the pasta and sauce

05 - 1 lb (450 g) elbow macaroni
06 - 4 tablespoons unsalted butter
07 - 1/4 cup all-purpose flour
08 - 4 cups whole milk
09 - 1/2 cup heavy cream
10 - 1 teaspoon dry mustard powder
11 - 1/2 teaspoon paprika
12 - Salt and black pepper to taste
13 - 4 cups sharp cheddar cheese, shredded
14 - 2 cups Gruyere cheese, shredded
15 - 1/2 teaspoon Worcestershire sauce (optional)

# Instructions:

01 - Boil the macaroni in well-salted water until it is one minute shy of al dente. Drain and set aside.
02 - Stir the panko with melted butter, grated Parmesan, and garlic powder until evenly coated. Set aside.
03 - Melt the butter in a large pot over medium heat. Whisk in the flour and cook for one to two minutes until it smells toasty and looks light golden.
04 - Pour in the warm milk and cream in a slow stream while whisking constantly. Cook until the mixture thickens enough to coat the back of a spoon, about six to eight minutes.
05 - Remove the pot from the heat. Stir in the mustard powder, paprika, salt, and pepper. Add the shredded cheddar and Gruyere in handfuls, stirring until each batch melts before adding the next. Stir in the Worcestershire sauce if using.
06 - Fold the cooked macaroni into the cheese sauce until every piece is coated. Transfer to a buttered nine-by-thirteen-inch baking dish.
07 - Scatter the breadcrumb mixture evenly over the surface. Bake at 375 degrees Fahrenheit for twenty-five to thirty minutes until the edges are bubbling and the top is deep golden brown. Let rest for ten minutes before serving.

# Good to know:

01 - Best served after a ten-minute rest so the sauce sets.
02 - Use a deep baking dish to prevent bubbling over in the oven.

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