Ingredients
Equipment
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook macaroni in a large pot of salted water according to package directions, but for 1-2 minutes less time to be just under al dente. Drain and set aside.
- In a large saucepan over medium heat, melt 1/4 cup of butter. Whisk in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the whole milk and evaporated milk until smooth. Cook, stirring often, until the sauce thickens (about 5-7 minutes).
- Remove the saucepan from the heat. Slowly stir in the shredded cheddar and Gruyère cheeses until fully melted and smooth. Stir in the salt, pepper, paprika, garlic powder, and mustard powder.
- Add the cooked pasta to the cheese sauce and stir gently to combine.
- Pour the mixture into the prepared baking dish.
- In a small bowl, melt the remaining 1/4 cup of butter and toss with the panko breadcrumbs.
- Sprinkle the buttered panko over the mac and cheese. Bake for 20-25 minutes, until the topping is golden brown and the sauce is bubbling. Let it rest for a few minutes before serving.
Notes
Shred Your Own Cheese: For the smoothest sauce, avoid pre-shredded cheese. Grate blocks of cheddar and Gruyère yourself.
Don't Overcook the Pasta: The pasta will continue to cook in the oven, so boiling it just until al dente is key to avoiding a mushy final dish.
Rest Before Serving: Letting the baked mac and cheese sit for 5-10 minutes after it comes out of the oven allows the sauce to set up perfectly.
Don't Overcook the Pasta: The pasta will continue to cook in the oven, so boiling it just until al dente is key to avoiding a mushy final dish.
Rest Before Serving: Letting the baked mac and cheese sit for 5-10 minutes after it comes out of the oven allows the sauce to set up perfectly.
