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Crispy Ultimate Baked Mac and Cheese Recipe with Gruyere and Cheddar for Easy Homemade Comfort Food

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A quick and easy baked mac and cheese featuring a creamy blend of Gruyere and sharp cheddar cheeses topped with a crispy breadcrumb crust, perfect for cozy dinners or potlucks.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 4 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warm
  • 1 1/2 cups shredded Gruyere cheese
  • 2 cups shredded sharp cheddar cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon mustard powder
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 7-8 minutes. Drain well and set aside.
  2. In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Whisk in all-purpose flour and cook for 2 minutes until lightly golden.
  3. Slowly pour in warm whole milk while whisking vigorously to prevent lumps. Cook, stirring frequently, until sauce thickens and coats the back of a spoon, about 5-7 minutes.
  4. Remove sauce from heat and stir in shredded Gruyere and sharp cheddar cheeses until melted and smooth. Add garlic powder, onion powder, mustard powder, salt, and pepper to taste.
  5. Transfer drained pasta into the cheese sauce and stir gently to coat evenly.
  6. In a small bowl, melt remaining 2 tablespoons of butter and mix with panko breadcrumbs and grated Parmesan cheese.
  7. Pour mac and cheese mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle breadcrumb topping evenly over the surface.
  8. Preheat oven to 350°F (175°C). Bake for 25-30 minutes until top is golden brown and cheese sauce is bubbling. Optionally broil for last 2-3 minutes for extra crunch, watching carefully.
  9. Let mac and cheese rest for 5-10 minutes before serving to thicken the sauce.

Notes

Use freshly shredded cheese for best melting and flavor. Cook pasta al dente to avoid mushiness after baking. Warm milk before adding to roux to prevent lumps. Butter the breadcrumbs to ensure even browning and crispiness. Let the dish rest after baking to thicken the sauce. Broil only at the end for a few minutes to avoid burning the topping.

Nutrition

Keywords: baked mac and cheese, Gruyere, cheddar, crispy topping, comfort food, easy dinner, cheesy pasta

Find it online: https://tempotaste.com/crispy-ultimate-baked-mac-and-cheese-recipe-with-gruyere-and-cheddar-for-easy-homemade-comfort-food/