Description

A rich, comforting baked mac and cheese featuring a homemade béchamel sauce and a blend of sharp cheddar, mild cheddar, and Gruyère, topped with crispy panko breadcrumbs.

Ingredients

Scale

1 pound (450g) Elbow Macaroni or Cavatappi
½ cup (113g) Unsalted Butter
½ cup (60g) All-Purpose Flour
4 cups (960ml) Whole Milk
1 tablespoon Dijon Mustard
1 teaspoon Worcestershire Sauce
2 cups (200g) Sharp Cheddar, freshly grated
2 cups (200g) Mild Cheddar, freshly grated
1 cup (100g) Gruyère Cheese, freshly grated
½ cup (50g) Panko Breadcrumbs
2 tablespoons Melted Butter
½ teaspoon Garlic Powder
Salt and Black Pepper to taste

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Grate all cheeses (sharp cheddar, mild cheddar, and Gruyère) and mix in a bowl.
Bring a large pot of generously salted water to a boil. Cook pasta for 1 minute less than package directions (undercook slightly). Drain and set aside; do not rinse.
In a medium saucepan, melt ½ cup butter over medium heat. Whisk in flour and cook for 1-2 minutes until it resembles wet sand and smells nutty.
Slowly pour in milk, whisking constantly to prevent lumps. Simmer for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
Remove saucepan from heat. Stir in Dijon mustard, Worcestershire sauce, garlic powder, salt, and pepper.
Add half the grated cheese and whisk until melted. Add remaining cheese and stir until smooth and glossy.
Fold the cooked pasta into the cheese sauce until fully coated. Pour mixture into the prepared baking dish.
Toss panko breadcrumbs with 2 tablespoons melted butter and a pinch of garlic powder. Sprinkle evenly over the mac and cheese.
Bake for 25-30 minutes until the top is golden brown and bubbly. If browning too fast, cover loosely with foil.
Let rest for 10 minutes before serving to allow the sauce to set.

Notes

Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Undercook pasta slightly as it will continue to cook in the oven. Let the dish rest for 10 minutes after baking for cleaner slices. For leftovers, reheat in the oven with a splash of milk to restore creaminess.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 580
Sugar: 6
Sodium: 650
Fat: 28
Saturated Fat: 16
Carbohydrates: 55
Fiber: 2
Protein: 22

Keywords: mac and cheese, baked mac and cheese, three cheese blend, comfort food, creamy mac and cheese, cheddar, gruyere, panko topping, family dinner