Baked Mac and Cheese

How to Make Baked Mac and Cheese

1. 1

   Step 1: Cook the pasta al dente

   Bring a large pot of salted water to a rolling boil and add the elbow macaroni. Cook 1–2 minutes less than the package directions so the pasta is firmly al dente (it will finish in the oven). Drain and set aside in the pot.

   For this step

   • 4 cupsElbow macaroni (or small pasta shells)
   
2. 2

   Step 2: Make a smooth béchamel

   In a large saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook 1–2 minutes until fragrant and pale (do not brown). Gradually whisk in the milk and cream, bringing the mixture to a gentle simmer until thickened to coat the back of a spoon, about 4–6 minutes.

   For this step

   • 1/3 cupAll-purpose flour
   • 3 cupsWhole milk
   • 1 cupHeavy cream
   
3. 3

   Step 3: Finish the cheese sauce

   Remove the béchamel from heat and whisk in the shredded cheddar, Gruyère, and Parmesan in batches until fully melted and smooth. Stir in the Dijon and taste; season with kosher salt and freshly ground black pepper as needed. If the sauce is too thick, thin with a splash of milk.

   For this step

   • 3 1/2 cupsSharp cheddar, shredded
   • 1 1/4 cupsGruyère, shredded
   • 1/2 cupGrated Parmesan
   • 2 teaspoonsDijon mustard
   
4. 4

   Step 4: Combine pasta and sauce; prepare the topping

   Return the drained pasta to the pot or a large bowl and pour the cheese sauce over it, stirring to coat evenly. Transfer the mac and cheese to a buttered 9x13-inch (or equivalent) baking dish. In a small bowl, toss the panko with the remaining 2 tablespoons melted butter until evenly moistened, then sprinkle evenly over the pasta.

   For this step

   • 1 1/2 cupsPanko breadcrumbs
   
5. 5

   Step 5: Bake and brown the top

   Bake in a 375°F (190°C) oven until the sauce is bubbling and the topping is golden, about 22–25 minutes. For an extra-crispy, deeply browned crust, broil on high for 1–2 minutes, watching closely to avoid burning.
   
6. 6

   Step 6: Rest and serve

   Let the baked mac and cheese rest 5–10 minutes so the sauce settles and becomes silky. Serve warm, optionally finishing with a light dusting of extra Parmesan or a few chopped chives.

1. Bring a large pot of salted water to a rolling boil and add the elbow macaroni. Cook 1–2 minutes less than the package directions so the pasta is firmly al dente (it will finish in the oven). Drain and set aside in the pot.
2. In a large saucepan over medium heat, melt 4 tablespoons of the butter. Whisk in the flour and cook 1–2 minutes until fragrant and pale (do not brown). Gradually whisk in the milk and cream, bringing the mixture to a gentle simmer until thickened to coat the back of a spoon, about 4–6 minutes.
3. Remove the béchamel from heat and whisk in the shredded cheddar, Gruyère, and Parmesan in batches until fully melted and smooth. Stir in the Dijon and taste; season with kosher salt and freshly ground black pepper as needed. If the sauce is too thick, thin with a splash of milk.
4. Return the drained pasta to the pot or a large bowl and pour the cheese sauce over it, stirring to coat evenly. Transfer the mac and cheese to a buttered 9x13-inch (or equivalent) baking dish. In a small bowl, toss the panko with the remaining 2 tablespoons melted butter until evenly moistened, then sprinkle evenly over the pasta.
5. Bake in a 375°F (190°C) oven until the sauce is bubbling and the topping is golden, about 22–25 minutes. For an extra-crispy, deeply browned crust, broil on high for 1–2 minutes, watching closely to avoid burning.
6. Let the baked mac and cheese rest 5–10 minutes so the sauce settles and becomes silky. Serve warm, optionally finishing with a light dusting of extra Parmesan or a few chopped chives.