Description
This ultimate mac and cheese features a rich, creamy béchamel sauce and a blend of sharp cheddar and Gruyère, topped with crunchy breadcrumbs for a comforting baked dish.
Ingredients
Scale
- 450 g (1 lb) elbow macaroni or cavatappi
- 113 g (8 tbsp) butter
- 60 g (½ cup) all-purpose flour
- 720 ml (3 cups) whole milk
- 120 ml (½ cup) heavy cream
- 225 g (8 oz) sharp cheddar, grated
- 115 g (4 oz) Gruyère, grated
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 ml) Worcestershire sauce
- 1½ tsp kosher salt
- ½ tsp black pepper
- 75 g (¾ cup) panko breadcrumbs, toasted with 1 tbsp (14 g) butter
Instructions
- Preheat oven to 180°C (350°F). Bring a large pot of salted water to a boil, then cook pasta for 7–8 minutes. Drain and toss with oil.
- Melt butter in a saucepan, whisk in flour, and cook for 1–2 minutes.
- Whisk in milk and cream gradually; simmer for 3–4 minutes until thickened.
- Remove from heat and add mustard, Worcestershire sauce, salt, pepper, cheddar, and Gruyère, stirring to combine.
- Fold in the drained pasta and transfer to a baking dish.
- Toast breadcrumbs in butter until golden, then sprinkle over pasta.
- Bake for 20–25 minutes until bubbly; broil for 1–2 minutes for a crispy top.
- Let rest 5–10 minutes before serving.
Notes
For a richer sauce, consider adding cream cheese or mascarpone off the heat. This recipe can be made ahead and refrigerated before baking.
- Prep Time: 20
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 8g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg