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Ultimate Baked Mac and Cheese

A creamy three-cheese baked mac and cheese with a golden Panko breadcrumb topping, made with real cheddar, Gruyere, and fontina for a depth of flavor you can't get from the boxed variety.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 58 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Mac and Cheese
  • 1 pound elbow macaroni or cavatappi
  • 8 oz sharp cheddar, freshly grated
  • 4 oz Gruyère, freshly grated
  • 4 oz fontina, freshly grated
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon cayenne pepper optional
  • 1/4 teaspoon freshly grated nutmeg
  • salt and freshly ground black pepper, to taste
Breadcrumb Topping
  • 1 cup Panko breadcrumbs
  • 2 tablespoons butter, melted
  • 2 tablespoons fresh parsley, chopped

Method
 

Mac and Cheese
  1. Prepare the pasta. Cook the pasta in a large pot of salted boiling water until it's al dente (about 2 minutes less than package instructions). Drain but do not rinse.
  2. Make the cheese sauce. In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to create a roux. Gradually whisk in the milk and cream, ensuring no lumps form. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  3. Add flavor enhancers. Stir in the Dijon mustard, cayenne pepper (if using), nutmeg, salt, and pepper.
  4. Incorporate the cheese. Remove the sauce from heat and add the grated cheeses a handful at a time, stirring until completely melted before adding more.
  5. Combine. Mix the cooked pasta with the cheese sauce until evenly coated.
  6. Prepare for baking. Transfer the mixture to a buttered 9x13 inch baking dish. Sprinkle the breadcrumb mixture evenly over the top.
  7. Bake. Place in a preheated 375°F oven for 25-30 minutes until bubbling around the edges with a golden brown top.
  8. Rest. Allow the mac and cheese to rest for 10 minutes before serving to set properly.

Notes

For the smoothest sauce, add the cheese off the heat, a handful at a time, letting each addition melt before adding more. If baking straight from the refrigerator, add an extra 10-15 minutes to the bake time.