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Creamy Baked Macaroni & Cheese
By Mara ReedRecipehutch Verified AuthorElbow macaroni in a creamy cheddar-Gruyère sauce, finished with a light golden crumb topping. An oven-baked side for a generous table.
This macaroni starts with a simple milk sauce, then gets most of its flavor from sharp cheddar and a little Gruyère. Freshly grated cheese melts more smoothly than many pre-shredded blends. The sauce should look a little looser than the finished dish because the pasta continues absorbing moisture in the oven.
Cook the elbows just short of done and stop baking once the center is hot and the topping is golden. A long bake can tighten the sauce. For a different blend, replace the Gruyère with the same weight of Monterey Jack; keep the total cheese weight the same.
Recipehutch house recipe · Not yet kitchen-tested.
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Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 8.
Ingredients
Method
- 01
Heat the oven to 375°F (190°C). Bring a large pot of water to a boil and add the 2 teaspoons of pasta-water salt. Cook the macaroni for 2 minutes less than the package time, then drain well. It should still have a firm center. While it cooks, prepare the sauce.
- 02
Melt 3 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 minute without browning. Gradually whisk in the warm milk, keeping the mixture smooth. Bring to a gentle simmer and cook for 4–5 minutes, stirring, until it lightly coats the back of a spoon.
- 03
Remove the pan from the heat. Stir in the Dijon mustard, remaining 1/2 teaspoon salt, and pepper. Add the cheddar and Gruyère in several handfuls, stirring after each until melted. Do not boil the sauce after adding cheese.
- 04
Fold the drained macaroni into the sauce and spread in a 9-by-13-inch baking dish. Melt the remaining tablespoon of butter and toss it with the panko. Scatter the crumbs evenly over the pasta without pressing them down.
- 05
Bake for 25–30 minutes, until the edges bubble, the crumbs are golden, and the center reaches 165°F (74°C). If the top is golden before the middle is hot, cover loosely with foil and keep baking. Let stand for 10 minutes before dividing into eight side portions; this rest is included in the total time.
- 06
For best texture, bake soon after mixing. Refrigerate leftovers in shallow containers within 2 hours, or within 1 hour above 90°F (32°C), and use within 3–4 days. Reheat covered at 350°F (175°C) to 165°F (74°C), adding a little milk to loosen the sauce if needed.
Published on 2026-11-08.
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