Ultimate Baked Mac

By Ben · cooked up in Sprig

This isn't boxed mac and cheese grown up — it's an entirely different dish. Three cheeses melt into a silky béchamel that coats every elbow of pasta, while a crispy panko crust gives way to molten cheese underneath that stretches when you lift your fork. The smell of nutmeg and sharp cheddar fills your kitchen like the best kind of comfort food promise. This is the mac and cheese that turns a simple dinner into something your family will ask for again and again.

Ingredients

• 2 pounds elbow macaroni
• 1 cup unsalted butter
• 1 cup all-purpose flour
• 6 cups whole milk, warmed
• 1 cup heavy cream

• 1 pound sharp cheddar cheese, freshly grated
• 8 ounces Gruyère cheese, freshly grated
• 4 ounces cream cheese, softened
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1 teaspoon dry mustard powder

• 2 cups panko breadcrumbs
• 4 tablespoons unsalted butter, melted
• 1 cup sharp cheddar cheese, freshly grated

Instructions

1. Preheat oven to 375°F. Butter two 9x13-inch baking dishes or one large roasting pan. Cook macaroni in heavily salted boiling water until just shy of al dente (about 1 minute less than package directions). Drain and set aside.
2. Warm the milk in a small saucepan over low heat or microwave until steaming. Keep warm. Grate all cheeses and keep separate. Allow cream cheese to come to room temperature.

1. In a large, heavy-bottomed pot, melt 1 cup butter over medium heat. Whisk in flour and cook, whisking constantly, for 2-3 minutes to create a light blonde roux. Don't let it brown.
2. Gradually whisk in the warm milk, about 1 cup at a time, whisking until completely smooth after each addition. Bring to a gentle simmer and cook, whisking frequently, until thickened enough to coat the back of a spoon, about 8-10 minutes.
3. Remove from heat and whisk in cream cheese until melted. Add salt, pepper, nutmeg, and mustard powder. Gradually whisk in the grated cheddar and Gruyère until completely melted and smooth. Taste and adjust seasoning.

1. Add the cooked macaroni to the cheese sauce and fold gently until every piece is coated. Pour into prepared baking dishes, spreading evenly.
2. For the topping, combine panko breadcrumbs with melted butter and the remaining cup of cheddar cheese. Sprinkle evenly over the mac and cheese.
3. Bake for 35-45 minutes until the top is golden brown and the sauce is bubbling around the edges. Let rest for 10 minutes before serving to allow the sauce to set slightly.

Chef's tips

Nutrition (per serving, estimated)

More from Ben

Mushroom Quesabirria Tacos

Crispy Honey Chicken

Garlic Chicken Bowtie Skillet with Paprika & White Cheddar

Are you this recipe's original author or publisher? Report a problem