Creamy béchamel-bound pasta with sharp cheddar and gruyère, topped with buttered toasted breadcrumbs and baked until golden.
Cook pasta 1–2 minutes under al dente; it will finish cooking in the oven. Warm milk slightly before whisking into the roux to prevent lumps.
The dish can be assembled up to 4 hours ahead, covered, and refrigerated; add 5–10 minutes to bake time if cold. Shred cheese from a block rather than using pre-shredded for better melting and creamier sauce.
Ingredients
Scale
Measurement units
- 1 lb elbow pasta
- 4 tbsp butter (3 tablespoons plus 1 tablespoon, divided)
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 8 oz sharp cheddar cheese
- 6 oz gruyère cheese
- salt
- black pepper
- ½ tsp dry mustard powder
- ¼ tsp cayenne pepper
- ¾ cup panko breadcrumbs
- 2 tbsp fresh parsley (for garnish)
Ingredients
Scale
Measurement units
- 1 lb elbow pasta
- 4 tbsp butter (3 tablespoons plus 1 tablespoon, divided)
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 8 oz sharp cheddar cheese
- 6 oz gruyère cheese
- salt
- black pepper
- ½ tsp dry mustard powder
- ¼ tsp cayenne pepper
- ¾ cup panko breadcrumbs
- 2 tbsp fresh parsley (for garnish)
Instructions
Preheat oven and cook pasta
Preheat oven to 350°F.
Bring a large pot of salted water to a boil and add elbow pasta (1 pound).
Cook pasta until just under al dente (about 1–2 minutes less than package directions), then drain in a colander.
Equipment: large pot, colander, oven
Make the béchamel sauce
Melt butter (3 tablespoon) in a medium saucepan over medium heat.
Whisk in all-purpose flour (3 tablespoon) and stir constantly until the mixture is smooth and bubbling, about 1 minute.
Slowly pour in whole milk (3 cup) while whisking constantly to prevent lumps.
Continue whisking until the sauce thickens and coats the back of a spoon, about 5–7 minutes.
Equipment: medium saucepan, whisk
Add cheese and seasonings
Remove the pan from heat and stir in 8 oz shredded sharp cheddar and 6 oz shredded gruyère until completely melted and smooth.
Season with salt, black pepper, dry mustard powder (½ teaspoon), and cayenne pepper (¼ teaspoon) to taste.
Toast breadcrumbs
Melt butter (1 tablespoon) in a small skillet over medium heat.
Add panko breadcrumbs (¾ cup) and stir constantly until golden and fragrant, about 3–4 minutes.
Transfer to a small bowl and set aside.
Equipment: small skillet, medium saucepan
Assemble and bake
Pour the cooked pasta into a 9x13 inch baking dish.
Pour the cheese sauce over the pasta and stir until evenly coated.
Spread the toasted breadcrumbs evenly over the top.
Bake uncovered until the top is golden brown and the sauce bubbles at the edges, about 20–25 minutes.
Equipment: 9x13 inch baking dish
Rest and serve
Let the mac and cheese rest for 5 minutes before serving.
Garnish with fresh parsley if desired and serve hot.
Before you cook
Cook notes
- • Cook pasta 1–2 minutes under al dente; it will finish cooking in the oven.
- • Warm milk slightly before whisking into the roux to prevent lumps.
- • Shred cheese from a block rather than using pre-shredded for better melting and creamier sauce.
- • Toast breadcrumbs just before assembly so they stay crisp on top.
- • The dish can be assembled up to 4 hours ahead, covered, and refrigerated; add 5–10 minutes to bake time if cold.
- • For a deeper crust, bake uncovered; for a creamier interior, cover with foil for the first 15 minutes, then uncover.
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