Description

Craving the ultimate comfort food with a perfect balance of creamy cheese and crispy topping? The Best Baked Mac and Cheese delivers a rich, three-cheese sauce with elbow macaroni, topped with toasted breadcrumbs for a delightful crunch.

Ingredients

Scale

The Best Baked Mac and Cheese uses a trio of cheeses and pantry staples for a decadent result. Here’s what you’ll need for 8-10 servings:

Kosher salt and freshly ground black pepper: Seasons the pasta and sauce.
1 pound elbow macaroni: The classic pasta base.
Half a loaf day-old French bread: Makes fresh, crunchy breadcrumbs.
1 stick (8 tablespoons) unsalted butter: Divided for sauce, breadcrumbs, and baking dish.
¼ cup all-purpose flour: Thickens the cheese sauce.
2 teaspoons mustard powder: Adds tangy depth.
¼ teaspoon cayenne: Brings a subtle kick.
3 cups milk: Forms the creamy sauce base.
8 ounces fontina cheese, grated (about 2 cups): Adds creamy, mild flavor.
8 ounces Gruyere, grated (about 2 cups): Contributes nutty richness.
1 pound sharp yellow Cheddar, grated (about 4 cups): Provides bold, tangy flavor.

Why These Ingredients Matter

Macaroni: Elbow pasta holds the sauce perfectly for every bite.
Cheese Blend: Fontina, Gruyere, and Cheddar create a complex, melty sauce.
Breadcrumbs: Toasted French bread crumbs add a crunchy contrast.
Mustard and Cayenne: Enhance flavor with tang and subtle heat.

Substitutions and Variations

Pasta: Swap with cavatappi, shells, or penne for different shapes.
French Bread: Use day-old white bread, baguette, or panko for breadcrumbs.
Butter: Replace with plant-based butter for vegan.
Flour: Use gluten-free 1:1 flour for gluten-free.
Milk: Substitute with half-and-half for richer sauce or plant-based milk (e.g., oat or soy) for vegan.
Cheeses: Swap fontina with mozzarella, Gruyere with Swiss, or Cheddar with Colby; use vegan cheeses for vegan.
Cayenne: Omit for no heat or increase to ½ teaspoon for spicier flavor.
Vegan Option: Use plant-based butter, milk, and cheeses; replace breadcrumbs with vegan-friendly option.
Gluten-Free: Use gluten-free pasta, flour, and breadcrumbs; ensure all ingredients are gluten-free.
Flavor Variations:
- Bacon Mac and Cheese: Add 4 slices cooked, crumbled bacon to the sauce.
- Herb Mac and Cheese: Mix 1 tablespoon chopped fresh thyme or parsley into the sauce.
- Spicy Mac and Cheese: Increase cayenne to ½ teaspoon or add 1 tablespoon hot sauce.
- Truffle Mac and Cheese: Drizzle with 1 teaspoon truffle oil before baking.
- Broccoli Mac and Cheese: Stir in 1 cup steamed broccoli florets before baking.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: kosher salt, black pepper, 1 pound elbow macaroni, half a loaf day-old French bread, 8 tablespoons butter, ¼ cup flour, 2 teaspoons mustard powder, ¼ teaspoon cayenne, 3 cups milk, 8 ounces fontina, 8 ounces Gruyere, 1 pound sharp Cheddar.
Grate all cheeses; reserve 1 ½ cups Cheddar for topping.
Remove crusts from French bread and cut into 1-inch cubes.

Tip: Grate cheeses fresh for better melting; prep ingredients in advance for smooth cooking.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil over high heat.
Add 1 pound elbow macaroni and cook until just slightly softened (al dente), about 6 minutes.
Reserve 1 cup pasta cooking water, then drain pasta and rinse under cold water to stop cooking.

Tip: Cook pasta al dente to prevent mushiness after baking; reserve pasta water to adjust sauce consistency.

Step 3: Make the Breadcrumbs

Pulse French bread cubes in a food processor until bean-sized crumbs form.
Melt 3 tablespoons butter in a large skillet over medium heat.
Add breadcrumbs and cook, stirring, until toasted, 5-10 minutes.
Season with salt and pepper; set aside.

Tip: Stir breadcrumbs constantly for even toasting; let cool slightly to crisp up.

Step 4: Make the Cheese Sauce

Melt 4 tablespoons butter in a large saucepan over medium heat.
Whisk in ¼ cup flour, 2 teaspoons mustard powder, and ¼ teaspoon cayenne; cook, whisking constantly, until smooth and slightly golden, about 2 minutes.
Gradually whisk in 3 cups milk; cook, whisking occasionally, until the sauce boils and thickens, about 7 minutes.
Remove from heat and stir in 8 ounces fontina, 8 ounces Gruyere, and 2 ½ cups Cheddar until fully melted.
Add cooked pasta and reserved pasta water (as needed) for a creamy sauce; season with salt and pepper.

Tip: Whisk sauce constantly to avoid lumps; add pasta water gradually for desired creaminess.

Step 5: Assemble and Bake

Preheat the oven to 350°F (175°C).
Melt 1 tablespoon butter in a small bowl in the microwave; brush over a 9×13-inch glass or ceramic baking dish.
Spread the pasta mixture evenly in the dish.
Sprinkle reserved 1 ½ cups Cheddar over the top, then scatter toasted breadcrumbs evenly.

Tip: Spread pasta evenly for consistent baking; ensure breadcrumbs cover the top for crunch.

Step 6: Bake and Serve

Bake for 25 minutes, until heated through and just bubbling.
Let rest for 10 minutes before serving, about ¾-1 cup per serving.
Pair with holiday sides like spinach gratin, roasted butternut squash salad, or fried ravioli.

Tip: Check at 20 minutes to avoid over-browning; resting helps the sauce set for easier serving.