Print

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This company-worthy mac and cheese is rich, creamy, and baked until bubbly with a golden, crunchy buttery breadcrumb topping. A smooth cheese sauce made with sharp cheddar, Gruyère, and a touch of Dijon coats tender pasta in every bite. It is easy to assemble ahead of time, making it the perfect showstopping side for Thanksgiving, holiday dinners, potlucks, and Sunday suppers.

Ingredients

  • 1 lb (450 g) elbow macaroni or cavatappi
  • 5 tablespoons unsalted butter, divided
  • 1/4 cup all-purpose flour
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • 3 cups whole milk, at room temperature
  • 1 cup heavy cream
  • 3 cups freshly shredded sharp cheddar cheese (about 12 oz / 340 g)
  • 2 cups freshly shredded Gruyère cheese (about 8 oz / 225 g)
  • 1 cup freshly shredded mozzarella or Monterey Jack cheese
  • 1 teaspoon Dijon mustard
  • 1 1/4 teaspoons kosher salt, plus more for the pasta water
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup panko breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or chives, for garnish

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
  2. Bring a large pot of generously salted water to a boil. Cook the pasta for 2 minutes less than the package directions, so it is very al dente. Drain and set aside, as it will finish cooking in the oven.
  3. In a large Dutch oven or heavy pot, melt 4 tablespoons of the butter over medium heat. Whisk in the flour, dry mustard, and smoked paprika, and cook for 1 minute, whisking constantly.
  4. Slowly pour in the milk and cream while whisking constantly to prevent lumps. Cook for 5 to 7 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
  5. Reduce the heat to low. Add the cheddar, Gruyère, and mozzarella in handfuls, stirring until each addition melts before adding more.
  6. Stir in the Dijon, salt, pepper, and nutmeg. Taste and adjust the seasoning.
  7. Fold the drained pasta into the cheese sauce until fully coated. Transfer the mixture to the prepared baking dish.
  8. Melt the remaining 1 tablespoon of butter and toss it with the panko and Parmesan. Sprinkle the mixture evenly over the pasta.
  9. Bake uncovered for 20 to 25 minutes, until the sauce is bubbling around the edges and the topping is deep golden brown. Broil for 1 to 2 minutes at the end for extra crunch, watching closely.
  10. Let the mac and cheese rest for 10 minutes so the sauce thickens slightly. Garnish with parsley and serve hot.

Notes

  • Shred the cheese from blocks yourself. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
  • Undercook the pasta slightly, since it keeps absorbing sauce and softening in the oven.
  • Add the cheese off the heat or on very low heat to keep the sauce smooth and prevent it from separating or turning oily.
  • Use room temperature milk to help the sauce come together without lumps.
  • To make ahead, assemble the baked dish without the topping, cover, and refrigerate for up to 2 days. Add the breadcrumbs and bake 10 to 15 minutes longer, until hot throughout.
  • Swap in fontina, Colby Jack, smoked Gouda, or white cheddar for different flavors.
  • For extra richness, stir in crisp crumbled bacon, caramelized onions, or roasted garlic.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a splash of milk, covered, in a 350°F (175°C) oven or in the microwave.
  • To freeze, cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition

Find it online: https://thefamilycooking.com/company-worthy-mac-and-cheese/