This mac and cheese is the perfect comfort food, featuring a creamy cheese sauce, tender noodles, and a crispy bread crumb topping. Whether you’re looking for a tasty weeknight dinner or a hearty dish to bring to a potluck, this recipe is sure to be a hit.
How to Make Classic Baked Mac & Cheese
To begin, cook the elbow noodles according to the package directions and set them aside. Next, melt 6 tablespoons of butter in a large pot over medium-low heat. Whisk in the flour and continue whisking until a light roux is formed. Then, add the half and half and whole milk, one cup at a time, whisking thoroughly after each addition. The mixture should become thick and creamy.
Next, switch from a whisk to a large spoon and stir in 1 cup of gruyere cheese until it’s melted. Then, stir in 1 cup of Colby-jack cheese and 1 cup of mozzarella cheese until they’re melted as well. Add the garlic powder, onion powder, salt, black pepper, and half of the dried parsley and stir to combine.
Pour the cooked elbow pasta into the cheese sauce and mix until all the noodles are coated. Transfer the mixture to a 13×9 casserole dish. For the topping, sprinkle the remaining mozzarella and Colby-jack cheese over the pasta in an even layer. Then, melt the remaining 2 tablespoons of butter in a microwave-safe bowl. Stir the panko bread crumbs into the hot butter until they’re well-coated and have a soft, crumbly consistency. Sprinkle the bread crumb mixture over the pasta in an even layer, and finally, sprinkle the parmesan over the top.
Bake the mac and cheese in a 425° oven for 20 minutes, or until the bread crumbs and cheese become browned and bubbly. Finish with a sprinkle of the remaining dried parsley on top.
Ingredients and Substitutions
Elbow pasta: Any type of small pasta would work, such as shells, farfalle (bow ties), or rotini.
Unsalted butter: Salted or unsalted butter are needed to make the roux the cheese sauce.
All-purpose flour: All-purpose flour is used with butter to make the roux.
Half & half: Half & half gives the sauce an extra creamy texture. Heavy cream can be used instead, or you can just use milk in a pinch.
Whole milk: Milk is used in the base for the cheese sauce. While I feel that whole milk works best, any type of milk will work, just keep in mind that a milk lower in fat will result in a sauce that’s not quite as creamy.
Mozzarella cheese: Mozzarella is a mild, melty cheese that adds a nice stretchy texture to the cheese sauce. A similar mild, melty cheese could be used like fontina or Monterey-Jack.
Colby-Jack cheese: Cheddar would make a good substitute for Colby-Jack cheese.
Gruyère cheese: Swiss or Gouda would make a good substitute for Gruyère cheese.
Panko bread crumbs: I personally like the lightness and fluffiness, but regular Italian breadcrumbs, homemade breadcrumbs, or crushed butter crackers would work too.
Parmesan: Asiago or Pecorino Romano make good substitutes for Parmesan.
Equipment
Large pot: For boiling the pasta.
Colander: For straining the pasta.
Large saucepan (or the pot you boiled the pasta in): For making the cheese sauce in.
Whisk: For whisking the roux.
Grater or food processor: A grater or food processor can be used to grate the cheese. Pre-shredded cheese can be used, but it won’t melt as well due to the anti-caking additives.
Microwave-safe bowl or cup: For melting the butter for the bread crumb topping.
Accompaniments
Salad: A simple, crispy green salad with a light vinaigrette dressing pairs well with mac and cheese.
Roasted or vegetables: Roasted vegetables like broccoli, asparagus, or zucchini are an easy and healthy choice for a side-dish.
Bread: A baguette or garlic bread are decadent when dipped in the creamy sauce
Toppings:
There are loads of toppings to choose from when it comes to a classic mac & cheese. Try quick-pickled onions, hot sauce, pulled pork, beef, or chicken, or chili to switch it up.
Classic Baked Mac and Cheese
Ingredients
- 1 lb Elbow pasta
- 1/2 cup Unsalted butter
- 3 tbsp All-purpose flour
- 2 cups Half & half
- 1 cup Whole milk
- 2 cups Mozzarella cheese grated
- 2 cups Colby-Jack cheese grated
- 1 cup Gruyere cheese grated
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan grated
Instructions
- Preheat oven to 425°. Cook elbow noodles in a large pot according to package directions and strain. Set aside.
- Melt 6 tablespoons of the butter in the large pot over medium-low heat. Whisk in flour and continue whisking until a light roux* is formed.
- Pour in the half and half and the whole milk one cup at a time, whisking thoroughly after each addition. Continue whisking until the mixture becomes thick and creamy.
- Switch from a whisk to a large spoon. Stir in 1 cup of gruyere cheese until melted. Then stir in 1 cup of Colby-jack cheese until melted. Then stir in 1 cup of mozzarella cheese until melted. Add garlic powder, onion powder, salt, black pepper, and half of the dried parsley and stir to combine. Turn off the heat.
- Pour the cooked elbow pasta into the cheese sauce and mix until all the noodles are coated. Transfer to a 13 x 9 casserole dish.
- For the topping:Sprinkle the remaining mozzarella and Colby-jack cheese over the pasta in an even layer. Then, melt the remaining 2 tablespoons of butter in a microwave safe bowl. Stir the panko bread crumbs into the hot butter until all the crumbs are soaked through and it reaches a soft, crumbly consistency. Sprinkle the bread crumb mixture over the pasta in an even layer. Finally, sprinkle the parmesan over the pasta as the final layer.
- Bake the mac and cheese in the 425° oven for 20 minutes, or until the bread crumbs and cheese become browned and bubbly. Finish with a sprinkle of the remaining dried parsley on top.
