Gourmet Baked Mac and Cheese with a Crispy Flavor Boost

Enjoy a luxurious twist on a classic comfort dish with this Gourmet Baked Mac and Cheese, featuring rich cheeses and a crispy topping.

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Prep Time 15

Cook Time 30

Cooling Time 5

Total Time 50

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 420

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Pasta Base

2 cups Elbow Macaroni Can substitute with gluten-free pasta

For the Cheese Sauce

1 cup Sharp Cheddar Cheese Can use medium cheddar for a milder profile
1 cup Gruyère Cheese Fontina can be a great alternative
1 cup Mozzarella Cheese Consider substituting with provolone for a different taste
4 cups Whole Milk Half-and-half or almond milk can be used
4 tablespoons Unsalted Butter Margarine can be used
4 tablespoons All-Purpose Flour Cornstarch is a gluten-free option if needed
1 teaspoon Garlic Powder Fresh garlic works well too
1 teaspoon Onion Powder Sautéed fresh onions can enhance flavor
1 teaspoon Mustard Powder Dijon mustard serves as an alternative
to taste Salt
to taste Pepper

For the Crunchy Topping

1 cup Panko Breadcrumbs Regular breadcrumbs won’t achieve the same texture
½ cup Parmesan Cheese Pecorino Romano can spice it up

For Garnish (Optional)

to taste Fresh Parsley Omit if desired

Equipment

large pot
Medium saucepan
large mixing bowl
baking dish

Method

Preparation Steps

Preheat your oven to 350°F (175°C).
In a large pot, bring salted water to a boil and cook the elbow macaroni for 7-8 minutes until al dente. Drain and set aside.
Melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in 4 tablespoons of flour for about 2 minutes until light golden.
Gradually add 4 cups of whole milk, whisking continuously until thickened for 5-7 minutes. Season with garlic powder, onion powder, mustard powder, salt, and pepper.
Stir in the cheeses (sharp cheddar, Gruyère, mozzarella) until melted and smooth. Combine with the drained macaroni, stirring until coated.
Mix 1 cup of panko breadcrumbs with ½ cup grated Parmesan and 2 tablespoons melted butter for the topping.
Spread the macaroni and cheese in a greased baking dish, sprinkle the breadcrumb mixture on top.
Bake in the preheated oven for 25-30 minutes until golden brown and bubbly.
Remove from the oven and let cool for 5 minutes. Garnish with fresh parsley if desired.

Nutrition

Serving: 1cupCalories: 420kcalCarbohydrates: 46gProtein: 21gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 70mgSodium: 800mgPotassium: 350mgFiber: 2gSugar: 2gVitamin A: 450IUCalcium: 450mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor. Pasta should be cooked until al dente to prevent mushiness when baked.

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