Description
This Gourmet Baked Mac and Cheese layers a silky three-cheese sauce with al dente pasta and a buttery herb–panko topping for the ultimate cozy side.
Ingredients
Pasta
- 1 lb elbow macaroni (or cavatappi, shells)
- 1 tbsp kosher salt (for boiling)
Cheese Sauce
- 6 tbsp unsalted butter
- 6 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 2 tsp Dijon mustard
- 3/4 tsp garlic powder (or 2 cloves garlic, minced)
- 1/2 tsp onion powder
- 1/4 tsp ground nutmeg
- 1 1/2 tsp kosher salt (to taste)
- 1/2 tsp black pepper
- 12 oz sharp cheddar, freshly grated
- 6 oz Gruyère, freshly grated
- 2 oz Parmesan, finely grated
Herbed Panko Topping
- 1 1/2 cups panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 2 tbsp Parmesan, finely grated
- 1 tbsp fresh parsley or chives, minced
- Pinch kosher salt and pepper
Optional Add-Ins (choose 1–2)
- 1 1/2 cups sautéed mushrooms
- 1 cup cooked chopped bacon or pancetta
- 1 1/2 cups steamed broccoli florets, well-drained
- 8 oz cooked lobster or crab
- 1/2 tsp smoked paprika or a dash of hot sauce
Instructions
1. Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish.
2. Boil pasta in well-salted water until just shy of al dente (1 minute less than package). Drain; do not rinse.
3. Melt 6 tbsp butter in a large pot over medium heat. Whisk in 6 tbsp flour; cook 2 minutes until foamy and blond.
4. Gradually whisk in warm milk and cream. Simmer 4–6 minutes, stirring, until slightly thick and glossy.
5. Off heat, whisk in Dijon, garlic powder, onion powder, nutmeg, salt, and pepper. Taste and adjust.
6. Over low heat, add cheddar and Gruyère a handful at a time, stirring until melted. Stir in Parmesan.
7. Fold in drained pasta (and optional add-ins). If too thick, loosen with a splash of warm milk.
8. Transfer to baking dish. Mix panko, melted butter, Parmesan, herbs, salt, and pepper; sprinkle over the top.
9. Bake 20–25 minutes until bubbling with a deep golden crust. Rest 10 minutes before serving.
Notes
Make-ahead: Assemble (unbaked) up to 24 hours ahead; cover and refrigerate. Add a splash of milk if thick before baking.
Freezer: Assemble through topping, wrap well, and freeze up to 2–3 months. Thaw overnight, then bake.
Reheat: Add a spoonful of milk and warm covered at 350°F; uncover to re-crisp.
For best texture, grate cheese fresh and melt over low heat.
Undercook pasta slightly; it finishes in the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 5g
- Sodium: 660mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 75mg