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Baked Mac and Cheese

Yields8 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins

Elbow macaroni in a cheddar, Gruyere, and mozzarella sauce, topped with buttery panko and baked golden. Serves 8.

Baked mac and cheese with a golden crumb topping in a pan

Pasta and Sauce

 1 lb elbow macaroni (454g)
 4 tbsp butter
 ¼ cup all-purpose flour
 3 whole milk, warmed
 2 shredded sharp cheddar
 1 cup shredded Gruyère
 1 cup shredded mozzarella
 1 tsp salt
 1 tsp mustard powder
 ½ tsp smoked paprika
 1 pinch nutmeg

Topping

 ¾ cup panko
 2 tbsp butter, melted
 ¼ cup grated parmesan
1

Preheat. Heat the oven to 375°F (190°C) and butter a 9x13-inch dish.

2

Cook the pasta. Boil the macaroni 2 minutes less than the package directions. Drain.

3

Make the sauce. Melt the butter, whisk in the flour for 1 minute, then gradually whisk in the warm milk. Simmer until thick.

4

Add the cheese. Off the heat, stir in the cheeses, salt, mustard, paprika, and nutmeg until smooth.

5

Combine. Fold in the pasta and spread in the dish.

6

Top and bake. Mix the panko, melted butter, and parmesan and sprinkle over the top. Bake 20–25 minutes until golden and bubbling. Rest 5 minutes.

Nutrition Facts

8 servings

Serving size

1 cup

Amount per serving
Calories595
% Daily Value *
Total Fat 30g39%

Saturated Fat 17g85%
Trans Fat 1g
Cholesterol 86mg29%
Sodium 663mg29%
Total Carbohydrate 51g19%

Dietary Fiber 2g8%
Total Sugars 5g
Protein 26g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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