Macaroni Cheese (Printable)
Tender macaroni baked in a rich cheddar and Gruyère sauce with a crispy golden breadcrumb topping.
# What You’ll Need:
→ Pasta
01 - 3 cups (about 10 oz) dried macaroni pasta
→ Cheese Sauce
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons all-purpose flour
04 - 2 cups whole milk
05 - 1½ cups mature cheddar cheese, grated (about 5 oz)
06 - ½ cup Gruyère cheese, grated (about 2 oz)
07 - ½ teaspoon Dijon mustard
08 - Salt and black pepper, to taste
→ Topping
09 - ¼ cup breadcrumbs
10 - ¼ cup grated cheddar cheese
11 - 1 tablespoon butter, melted (optional)
# How To Make It:
01 - Preheat the oven to 400°F. Lightly butter a medium baking dish and set aside.
02 - Bring a large pot of generously salted water to a rolling boil. Add the macaroni and cook according to package directions until al dente. Drain through a colander and set aside.
03 - In a medium saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the mixture is smooth and lightly golden, forming a roux.
04 - Gradually pour in the milk while whisking vigorously to prevent lumps from forming. Continue cooking and stirring over medium heat for 3 to 5 minutes, until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the grated cheddar, Gruyère, and Dijon mustard, stirring gently until the cheeses are completely melted and the sauce is smooth. Season with salt and pepper to taste.
06 - Add the drained macaroni to the cheese sauce and fold together until every piece is evenly coated. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
07 - In a small bowl, combine the breadcrumbs with the remaining grated cheddar. Drizzle in the melted butter if using, and toss until the crumbs are evenly moistened. Sprinkle the topping in an even layer over the macaroni.
08 - Place the dish in the center of the oven and bake for 15 to 20 minutes, until the top is deeply golden brown and the sauce is bubbling around the edges.
09 - Remove from the oven and let the dish rest for 5 minutes to allow the sauce to set slightly before serving.
# Expert Tips:
01 -
- The combination of mature cheddar and Gruyere creates a sauce that tastes deeply savory without feeling heavy or one dimensional.
- That golden breadcrumb crust on top cracks satisfyingly under your spoon and gives every bite a little crunch to balance the creaminess.
02 -
- If you add the cheese while the saucepan is still on direct heat, the sauce can break and turn oily instead of smooth, so always remove it from the burner first.
- Cooking the pasta slightly underdone before baking prevents it from turning mushy, and this single adjustment changed my results more than anything else.
03 -
- A tiny pinch of nutmeg stirred into the béchamel is an old restaurant trick that rounds out the flavor and makes the sauce taste more complex without anyone being able to identify why.
- For a grown up twist, fold in a handful of crispy bacon bits or caramelized onions just before baking, because the salty smoky contrast against the creamy cheese is unforgettable.