Description
A creamy, homemade mac and cheese featuring a rich three-cheese béchamel sauce and a golden, crunchy toasted breadcrumb topping. This recipe balances comfort food satisfaction with sophisticated flavor and texture.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter (divided)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1 cup smoked Gouda cheese, freshly grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 cup panko breadcrumbs
- Salt and black pepper to taste
- Hot sauce (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Boil elbow macaroni in salted water according to package directions, but reduce cooking time by one minute for al dente texture. Drain and set aside (do not rinse).
- In a heavy-bottomed saucepan, melt 4 tablespoons of butter over medium heat. Add flour and whisk constantly for 1-2 minutes until light golden.
- Slowly pour in whole milk while whisking constantly until the mixture thickens and simmers (3-5 minutes).
- Remove saucepan from heat. Gradually stir in grated cheddar, Gruyère, and smoked Gouda until fully melted and smooth.
- Stir in Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Taste and adjust seasoning.
- Combine cooked pasta with the cheese sauce, stirring to coat evenly.
- In a small skillet, melt 2 tablespoons of butter. Add panko breadcrumbs and toast for 2-3 minutes until golden brown. Season with a pinch of salt and paprika.
- Pour mac and cheese into the prepared baking dish. Spread toasted breadcrumbs evenly over the top.
- Bake for 20-25 minutes until bubbly and golden brown. If browning too quickly, cover loosely with foil.
- Let rest for 5-10 minutes before serving to allow sauce to set.
Notes
Always grate your own cheese to avoid anti-caking agents that cause graininess. Toasting the breadcrumbs in butter adds significant flavor and ensures a crispy top. Do not overcook the pasta as it will continue to cook in the oven. For best results, let the dish rest for 5-10 minutes after baking.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 650
- Sugar: 8
- Sodium: 800
- Fat: 35
- Saturated Fat: 20
- Carbohydrates: 55
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, crispy crust, baked pasta, comfort food, cheesy pasta, dinner recipe, family meals