This incredibly creamy and indulgent mac and cheese combines three premium cheeses with a silky béchamel base, creating the ultimate comfort food that's crispy on top and molten inside.
Recipe Details
Ingredients
- 450g elbow macaroni pasta
- 60g unsalted butter
- 60g plain flour (all-purpose)
- 750ml whole milk, warmed
- 250ml heavy cream
- 340g sharp cheddar cheese, freshly grated
- 115g Gruyère cheese, freshly grated
- 85g Parmesan cheese, freshly grated
- 15ml Dijon mustard
- 5ml Worcestershire sauce
- 2g garlic powder
- 2g sweet paprika
- to taste sea salt
- 1g white pepper, freshly ground
- 85g panko breadcrumbs
- 30g butter, melted for topping
Instructions
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Preheat your oven to 190°C (375°F). Grease a 33cm x 23cm (13" x 9") baking dish with butter and set aside.
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Bring a large pot of salted water to boil. Cook the 450g elbow macaroni pasta according to package directions until just al dente (about 1 minute less than package suggests). Drain well and set aside.
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In the same large pot, melt 60g unsalted butter over medium heat. Once foaming, whisk in 60g plain flour (all-purpose) and cook for 2-3 minutes, stirring constantly to create a golden roux that smells nutty.
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Gradually whisk in the warmed 750ml whole milk, adding it slowly to prevent lumps. Continue whisking until the mixture is smooth and begins to thicken, about 3-4 minutes.
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Stir in 250ml heavy cream, 15ml Dijon mustard, 5ml Worcestershire sauce, 2g garlic powder, and 2g sweet paprika. Season with to taste sea salt and 1g white pepper to taste.
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Remove from heat and gradually stir in 340g sharp cheddar cheese, 115g Gruyère cheese, and half of the 85g Parmesan cheese. Stir until completely melted and smooth.
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Add the cooked pasta to the cheese sauce and fold gently until every piece is coated in the creamy mixture.
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Transfer the mac and cheese to your prepared baking dish, spreading it evenly.
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In a small bowl, combine 85g panko breadcrumbs with the remaining 85g Parmesan cheese and 30g butter. Sprinkle this mixture evenly over the top.
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Bake for 25-30 minutes until the top is golden brown and bubbling around the edges. The center should jiggle just slightly when shaken.
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Let rest for 5-10 minutes before serving to allow the sauce to set up slightly.
Tips
Cheese Selection: Use freshly grated cheese rather than pre-shredded for the smoothest melt. The combination of sharp cheddar, nutty Gruyère, and salty Parmesan creates incredible depth of flavor.
Sauce Consistency: Your béchamel should coat the back of a spoon but still be pourable. If it's too thick, whisk in a bit more warm milk. If too thin, simmer a bit longer.
Make-Ahead Magic: Assemble the dish completely but don't add the breadcrumb topping. Cover and refrigerate for up to 2 days. When ready to bake, add the topping and increase baking time by 10-15 minutes.
Pasta Perfection: Slightly undercooking the pasta is crucial since it will continue cooking in the oven. Overcooked pasta will become mushy in the final dish.
Storage: Leftovers keep in the fridge for 4 days and can be reheated in the oven at 160°C (325°F) covered with foil until warmed through.
Variations: Add crispy bacon bits, caramelized onions, or roasted jalapeños before baking for extra flavor. Lobster or crab make this dish restaurant-worthy for special occasions.
Troubleshooting: If your cheese sauce breaks or becomes grainy, remove from heat immediately and whisk in a tablespoon of cold cream to bring it back together.