Description
A rich, velvety baked mac and cheese designed for meal prep that reheats perfectly. This recipe uses a stable roux-based cheese sauce and a crunchy panko topping for a comforting, crowd-pleasing dish.
Ingredients
Scale
- 1 pound (450g) elbow macaroni
- Water and salt for boiling pasta
- ½ cup (113g) unsalted butter
- ½ cup (60g) all-purpose flour
- 4 cups (960ml) whole milk
- 1 cup (240ml) heavy cream
- 3 cups (340g) sharp cheddar cheese, shredded
- 1 cup (110g) Gruyère cheese, shredded
- ½ cup (50g) Parmesan cheese, grated
- 1 tablespoon Dijon mustard
- 1 teaspoon yellow mustard powder
- A pinch nutmeg, freshly grated
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup (60g) Panko breadcrumbs
- 3 tablespoons melted butter
- 2 tablespoons chopped chives
Instructions
- Bring a large pot of heavily salted water to a boil. Add elbow macaroni and cook until slightly under al dente (about one minute less than package directions). Drain and set aside; do not rinse.
- In a large saucepan or Dutch oven, melt ½ cup butter over medium heat. Add flour and whisk constantly for 2-3 minutes until the mixture is light golden and smells nutty.
- Gradually pour in whole milk and heavy cream while whisking constantly to prevent lumps. Cook and whisk for 3-5 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove pan from heat. Stir in Dijon mustard, mustard powder, nutmeg, garlic powder, smoked paprika, salt, and black pepper. Taste and adjust seasoning.
- Gradually add shredded cheddar, Gruyère, and Parmesan cheese, stirring constantly until melted and smooth. Do not boil after adding cheese. Pour sauce over cooked pasta and toss to coat.
- In a small bowl, mix Panko breadcrumbs with 3 tablespoons melted butter until evenly moistened.
- Pour pasta and cheese mixture into a 9×13 inch baking dish. Sprinkle breadcrumb mixture over the top and press down lightly.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes until top is golden brown and bubbly. Optionally broil for 1-2 minutes for a darker crust.
- Let the dish rest for at least 10 minutes before serving or portioning to allow the sauce to set.
Notes
Always shred cheese from blocks rather than using pre-shredded cheese, as anti-caking agents can prevent smooth melting. Cook pasta slightly under al dente as it will continue to cook in the oven. Let the dish rest for 10 minutes before serving to allow the sauce to stabilize, which is crucial for meal prep storage.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 650
- Sugar: 6
- Sodium: 800
- Fat: 45
- Saturated Fat: 25
- Carbohydrates: 40
- Fiber: 2
- Protein: 22
Keywords: mac and cheese, meal prep, baked mac and cheese, southern comfort food, cheesy pasta, batch cooking, comfort food