Rustic Baked Mac and Cheese: Golden Cheesy Goodness (Print Version)
Baked Mac and Cheese - Discover my rustic, golden-crusted recipe. Creamy, cheesy, and utterly comforting, it's a family favorite for any night.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Base Ingredients
01 -
1 pound elbow macaroni
02 -
1/2 cup unsalted butter
03 -
1/2 cup all-purpose flour
04 -
4 cups whole milk
→ Cheeses & Flavor Boosters
05 -
3 cups sharp cheddar cheese, freshly grated
06 -
1 cup Gruyère cheese, freshly grated
07 -
1 teaspoon Dijon mustard
08 -
1/4 teaspoon ground nutmeg
→ Seasonings & Topping
09 -
1 teaspoon salt, plus more for pasta water
10 -
1/2 teaspoon black pepper
11 -
1 cup Panko breadcrumbs
12 -
1 tablespoon unsalted butter, melted (for topping)
# Instructions:
01 -
First things first, get a big pot of water boiling. Don't forget to salt it generously – I always forget this part, then kick myself later because bland pasta is a crime! Cook your macaroni until it's just al dente, maybe a minute or two less than the package directions. It'll finish cooking in the oven, and we don't want mushy pasta, honestly. Drain it well, but don't rinse it; we want that starch to help the sauce cling on.
02 -
Now for the sauce, the heart of your dish. In a large saucepan or Dutch oven over medium heat, melt your butter. Once it's all bubbly, whisk in the flour. Keep whisking for about two minutes until it forms a pale, nutty-smelling paste. This is your roux, and it's essential for thickening. I once got impatient and rushed this, and let me tell you, the sauce was thin and sad. Keep it moving to avoid burning!
03 -
Slowly, gradually, pour in the whole milk, whisking constantly as you go. This is where you prevent lumps! Keep whisking until the mixture is smooth and starts to thicken. It should coat the back of a spoon. It feels like magic, honestly, watching it transform. Don't stop whisking, even if your arm gets tired; it's worth it for a silky smooth sauce!
04 -
Reduce the heat to low, then stir in your grated cheddar and Gruyère cheeses, Dijon mustard, a pinch of nutmeg, salt, and pepper. Stir until all the cheese is completely melted and the sauce is gloriously smooth and creamy. Taste it! Adjust seasonings if you need to. I always find myself adding a little more pepper here. This is the moment your kitchen starts smelling absolutely divine, a true sign of good things coming.
05 -
Add the drained macaroni to your luscious cheese sauce and stir gently until every single piece of pasta is coated in that golden goodness. It's a beautiful sight, honestly. Pour this mixture into your prepared 9x13 inch baking dish. Don't worry if it looks a little messy; that’s just part of the homemade charm. I've definitely overloaded my dish before, leading to a bubbling, overflowing disaster in the oven – learned that lesson!
06 -
In a small bowl, mix the Panko breadcrumbs with a tablespoon of melted butter, then sprinkle this over the top of your macaroni. Pop it into your preheated oven at 375°F (190°C) and bake for 20-30 minutes, or until the dish is bubbling around the edges and the breadcrumb topping is golden brown and crispy. The smell will be incredible, a truly comforting aroma filling your home. Let it rest for a few minutes before serving; it helps the sauce set up a bit.