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
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.
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.