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The Perfect Creamy Mac and Cheese
I spent quite a few years tweaking this comfort food until I got it just right. Finding the ideal cheese mix and nailing that crunchy golden topping was the key. Whenever I bring this to our family Sunday get-togethers, the dish goes back empty every single time.
Luxurious Comfort on Your Plate
My version mixes smooth, velvety cheese sauce with pasta cooked just right, all crowned with buttery crunchy bits. Adding Gruyere was my game-changer - it brings that special something that makes everyone grab another helping. It's great for gatherings, holiday meals, or when you're just craving something warm and satisfying.
What You Need
- Elbow macaroni: 16 oz cooked slightly firm, not quite al dente.
- Butter: 6 tbsp for the sauce, 4 tbsp for the top - use actual butter, don't swap it out.
- Whole milk and heavy cream: 3 cups and 1 cup for extra richness.
- Sharp cheddar and Gruyere cheese: 4 cups and 2 cups grated fresh.
- Flour: ⅓ cup to make the sauce extra smooth.
- Panko crumbs: 1 ½ cups for irresistible crunchiness.
- Parmesan cheese: ½ cup adds that nutty taste to the topping.
- Smoked paprika: ¼ tsp my hidden trick ingredient.
Let's Get Cooking
- Prep Time:
- Warm your oven to 350°F. Butter your baking dish. Boil pasta till nearly done, drain and mix with a bit of oil.
- Make Magic Sauce:
- Melt the butter, stir in flour until it bubbles. Pour milk and cream in slowly while stirring. Add cheese bit by bit, mixing till smooth.
- Layer it Up:
- Combine pasta with the sauce, pour half into your dish. Add a cheese layer, then top with remaining pasta mix.
- Crunchy Top:
- Blend panko, parmesan, melted butter and paprika, then scatter on top.
- Bake to Glory:
- Stick it in the oven for 30 minutes until it's bubbling and golden.
- Time to Dig In:
- Let it cool for a few minutes before you serve.
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Kitchen Wisdom
Skip the packed shredded cheese and grate it yourself because the coating on packaged cheese stops it from melting properly. I sometimes add a tiny bit of mustard powder for extra flavor without making it taste like mustard. If you've got any left, it warms up wonderfully the next day.
Frequently Asked Questions
- → Is block cheese better than pre-shredded?
Freshly shredded block cheese melts evenly and avoids grainy results since it’s free of anti-clumping additives.
- → Can I prep this dish early?
Assemble it ahead but don’t bake. Keep in the fridge 1-2 days. Bake while cold, adding 10-15 extra minutes.
- → Why stop cooking pasta before al dente?
The pasta finishes cooking in the oven. Slightly undercooking stops it from turning too soft later.
- → Can I freeze unbaked mac and cheese?
Wrap tightly and freeze for up to 3 months. Thaw overnight before baking for best results.
- → Why does the sauce get grainy sometimes?
Grainy texture happens when the cheese is added too fast or cooked on high heat. Keep things slow and steady.