Description
Creamy mac and cheese brings Southern comfort to your table with its rich, golden-brown crust and cheesy interior. Perfectly blended cheddar and gruyère create a luxurious sauce that hugs each pasta shell, promising pure indulgence with every forkful.
Ingredients
Scale
Pasta:
- 8 ounces (226 grams) elbow macaroni
- 0.5 tablespoons (7.5 milliliters) olive oil or butter
Cheese and Dairy:
- 2 cups (226 grams) freshly grated sharp cheddar cheese
- 1 cup (113 grams) freshly grated Gruyère cheese
- 0.25 cup (57 grams) unsalted butter
- 0.75 cup (177 milliliters) milk
- 1.25 cups (296 milliliters) heavy cream
Seasonings and Toppings:
- 0.5 teaspoon mustard powder
- 0.5 teaspoon garlic powder
- 0.75 teaspoon kosher salt
- 0.25 teaspoon paprika powder
- 0.5 teaspoon black pepper
- 0.25 cup (30 grams) all-purpose flour
- 0.67 cup (52 grams) panko breadcrumbs
- 2 tablespoons (28 grams) unsalted butter, melted
- 0.25 teaspoon kosher salt
Instructions
- Ignite the oven to a scorching 400°F, creating the perfect environment for a golden, crispy topping.
- Select a robust pot and generate a rolling boil with generously salted water. Submerge elbow macaroni, cooking until just shy of package instructions for that ideal al dente texture. Quickly drain and coat with a light sheen of olive oil to prevent clumping.
- Craft the foundational béchamel by melting butter in a skillet over moderate heat. Introduce flour, whisking vigilantly until the mixture transforms into a delicate, nutty-hued roux.
- Methodically stream milk and cream into the roux, maintaining constant agitation. Allow the sauce to thicken and develop a silky consistency that elegantly clings to the back of a wooden spoon.
- Elevate the sauce’s complexity by incorporating mustard powder, garlic powder, kosher salt, paprika, and freshly cracked black pepper. Fold in sharp cheddar and Gruyère, creating a luxurious cheese amalgamation.
- Marry the velvety cheese sauce with the prepared pasta, ensuring each pasta curve is lavishly enrobed in the creamy mixture.
- Transition the mac and cheese into a welcoming baking vessel. Combine panko breadcrumbs with melted butter and a whisper of salt, then generously distribute the golden topping across the surface.
- Slide the dish into the preheated oven, allowing it to transform for 15-20 minutes. For an ultimate crisp finish, activate the broiler briefly, watching carefully to achieve a perfectly burnished crust.
Notes
- Achieve perfectly cooked pasta by boiling it one minute less than package instructions to maintain a delightful al dente texture.
- Create a smooth béchamel sauce by whisking milk and cream gradually, ensuring a thick and creamy consistency that coats the back of a spoon.
- Blend multiple cheese varieties like sharp cheddar and Gruyère for a rich, complex flavor profile that elevates the classic mac and cheese.
- Guarantee a crispy, golden topping by combining panko breadcrumbs with melted butter, which adds delightful crunch and visual appeal.
- Prevent dry mac and cheese by avoiding overcooking and checking the dish around the 15-minute mark to maintain its creamy, luscious texture.
- Use kitchen tools like a whisk and medium-sized baking dish to ensure smooth sauce preparation and even baking results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 710
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 17 g
- Trans Fat: 1 g
- Carbohydrates: 57 g
- Fiber: 2 g
- Protein: 21 g
- Cholesterol: 115 mg