Description
This Rich Mac and Cheese recipe features tender elbow macaroni enveloped in a velvety cheese sauce made from sharp cheddar, Gruyère, and cream cheese. Enhanced with garlic, onion, and mustard powders, and topped with buttery toasted panko breadcrumbs for a perfect crunchy finish, this classic comfort food is baked to golden perfection, serving 8 to 8 people with a creamy, flavorful texture.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni or cavatappi
Cheese Sauce
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 4 ounces cream cheese, softened
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon mustard powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Topping
- 1 cup panko breadcrumbs
- 1 tablespoon butter (for toasting breadcrumbs)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni or cavatappi and cook until al dente, about 8-10 minutes. Drain well and set aside to prevent overcooking.
- Make the Roux: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 3 tablespoons of all-purpose flour to form a roux, cooking for 1 to 2 minutes to eliminate the raw flour taste while stirring constantly to prevent burning.
- Add Milk and Cream: Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream. Continue whisking to prevent lumps and simmer the mixture gently until it thickens to a creamy sauce consistency, about 5-7 minutes.
- Season and Add Cheese: Stir in 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon mustard powder, 1 teaspoon salt, and 1/2 teaspoon black pepper into the thickened sauce. Add the cream cheese and stir until melted and smooth. Then, fold in the shredded sharp cheddar and Gruyère cheeses, mixing until fully combined and smooth.
- Combine Pasta and Sauce: Fold the cooked and drained pasta into the cheese sauce, ensuring every piece is well coated. Transfer the mixture into a greased 9×13-inch baking dish, spreading evenly.
- Prepare Breadcrumb Topping: In a skillet, melt 1 tablespoon of butter over medium heat. Add 1 cup of panko breadcrumbs and toast them until golden brown and crispy, stirring frequently to avoid burning. Sprinkle the toasted breadcrumbs evenly over the pasta in the baking dish.
- Bake: Preheat the oven to 375°F (190°C). Bake the mac and cheese uncovered for 20 to 25 minutes until the sauce is bubbly and the topping is golden brown. Remove from the oven and, if desired, garnish with 1 tablespoon of chopped fresh parsley before serving.
Notes
- For an even creamier texture, use whole milk and heavy cream as called for in the recipe.
- To add a smoky flavor, mix in some smoked paprika or a dash of cayenne pepper to the cheese sauce.
- Make sure the roux is cooked properly before adding liquid to avoid a floury taste.
- You can substitute panko crumbs with crushed crackers or regular breadcrumbs for the topping.
- If you want a crustier top, broil for 1-2 minutes at the end of baking but watch carefully to prevent burning.
- This dish can be prepared ahead and baked just before serving.
