Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Macaroni and Cheese with Sharp Cheddar and Gruyere Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 9 reviews

This classic Baked Macaroni and Cheese recipe combines creamy sharp cheddar and nutty gruyere cheese melted into a rich roux sauce, tossed with perfectly cooked elbow macaroni, and baked to golden perfection with a crunchy panko breadcrumb topping. It’s a comforting, timeless dish perfect for family dinners or special occasions.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 8 ounces elbow macaroni

Cheese Sauce

  • 2 tablespoons unsalted butter plus more for buttering pan
  • 2 tablespoons all-purpose flour
  • 2 cups 2% milk
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • 1 ½ cups shredded sharp cheddar cheese
  • 1 cup shredded gruyere cheese

Topping

  • ¼ cup panko breadcrumbs
  • Parsley, for serving

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat the oven to 350°F (175°C). Lightly butter an 8 x 11-inch baking dish and set it aside for later.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions, usually about 7-8 minutes. Drain the pasta thoroughly, rinse briefly with cool water to stop cooking, and set aside to cool.
  3. Make Roux: In a large saucepan over medium-high heat, melt 2 tablespoons of unsalted butter. Once melted, add the all-purpose flour and whisk continuously until the mixture is smooth and golden, about 2 minutes. This forms the roux which will thicken the sauce.
  4. Prepare Cheese Sauce: Gradually whisk in the 2 cups of 2% milk, pouring slowly to prevent lumps. Add 1 teaspoon of Dijon mustard and season with salt and pepper according to your taste. Bring the mixture to a boil, then reduce the heat to low and simmer, stirring occasionally, until the sauce thickens, approximately 5–7 minutes.
  5. Add Cheese and Combine with Pasta: Remove the sauce from the heat and stir in the shredded sharp cheddar and gruyere cheeses until melted and smooth. Fold the cooked elbow macaroni gently into the cheese sauce, ensuring all the pasta is coated evenly.
  6. Assemble and Bake: Transfer the macaroni and cheese mixture to the buttered baking dish. Evenly sprinkle the top with ¼ cup of panko breadcrumbs. Place the dish in the preheated oven and bake until the breadcrumb topping is golden brown and crispy and the edges of the macaroni are bubbling, about 20-25 minutes.
  7. Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving for a pop of color and fresh flavor.

Notes

  • For extra richness, substitute some of the 2% milk with heavy cream.
  • Feel free to use different cheeses like mozzarella or fontina for variation.
  • Ensure pasta is not overcooked; al dente texture helps maintain the structure when baked.
  • The Dijon mustard enhances the cheese flavor but can be omitted for milder taste.
  • Butter the baking dish well to prevent sticking and ensure easy serving.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/baked-macaroni-and-cheese-with-sharp-cheddar-and-gruyere-recipe/