Baked Mac & Cheese
Get ready for the creamiest, cheesiest baked mac and cheese! With layers of gooey, melted cheese, perfectly cooked pasta, and a crispy panko crumble on top, this dish is pure comfort in a casserole dish. Whether you’re feeding a crowd or just treating yourself, it’s sure to be a hit. Plus, the secret to the ultra-creamy sauce? A mix of four different cheeses and a touch of Dijon mustard. Who needs a fancy restaurant when you can whip this up at home?
Equipment
- 1 casserole / baking dish (9” x 13”)
Ingredients
- 16 oz pasta I used small shells
- ¼ cup pasta water
- 3 cups whole milk hot
- ½ cup heavy cream hot
- 1 cup white cheddar + more for topping
- 1 cup gouda (I use smoked) + more for topping (I use smoked)
- 1 cup yellow cheddar + more for topping
- 1 cup gruyere
- 3 tbsp butter
- 3 tbsp flour
- ½-1 tsp dijon mustard optional
- 2 garlic cloves minced
- white pepper to taste
- salt to taste
- fresh chives chopped, for garnish)
Optional Panko Crumble
- ¾ cup panko
- 2 tbsp unsalted butter
- 2 tsp smoked paprika
- Salt to taste
Instructions
- Melt butter in a pan over medium heat.
- Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add flour and cook until slightly browned, about 2-3 minutes. Gradually whisk in the hot milk a little at a time until fully incorporated. Continue whisking for 3-4 minutes to thicken.
- Add the hot heavy cream and stir until the sauce thickens and coats the back of a spoon.
- Stir in dijon mustard, white pepper, and salt to the sauce.
- Turn off the heat, and gradually whisk in the grated cheeses (white cheddar, gouda, yellow cheddar, and gruyere) until melted and smooth.
- Cook the pasta in boiling salted water until just shy of al dente, (it will cook more in the oven.) Reserve ¼ cup of pasta water before draining.:
- Preheat oven to 400°F
- In a small pan, melt butter for the crumble. Add panko, smoked paprika, and salt. Stir until the panko is lightly golden.
- Butter your 9×13-inch baking dish and add the cooked pasta along with the reserved pasta water. Pour the cheese sauce evenly over the pasta and mix gently.
- Top with extra grated cheese (to your liking) and the panko crumble.
- Bake at 400°F for 20-25 minutes, or until bubbly and golden on top.
- Remove from the oven and let rest for 5-10min
- Garnish with fresh chives and serve.
Notes
Variations
- No Crumble Variation: Not a fan of the panko crumble? Skip it and bake the mac and cheese for 20 minutes without.
- Lobster Variation: Want to elevate this comfort dish? Add some lobster for a decadent twist!
- Bacon Variation: For an added layer of flavour, toss in crispy bacon bits (about 4-6 slices, crumbled) either on top of the baked mac and cheese or mix it into the sauce before baking. It’s a great way to bring some smoky flavour to your dish!
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife
