Description
This classic baked mac and cheese recipe delivers a rich, creamy, and cheesy pasta casserole topped with a crispy, buttery breadcrumb crust. Combining sharp cheddar and Swiss cheeses with a smooth béchamel-like sauce, it’s an indulgent comfort food perfect for family dinners or potlucks. The minced onions and garlic add subtle savory depth, while the panko topping offers a satisfying crunch. Garnished with fresh parsley, this dish is as visually appealing as it is delicious.
Ingredients
Scale
Pasta
- 1 pound dry elbow macaroni (1 box)
Sauce
- 5 tablespoons unsalted butter (⅝ stick)
- ¼ cup minced onion
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3¼ cups whole milk, room temperature
- ½ cup sour cream, room temperature
- 4 cups freshly shredded sharp cheddar cheese
- 2 cups freshly shredded Swiss cheese
Topping
- 3 tablespoons unsalted butter (⅜ stick)
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Optional Garnish
- Chopped fresh parsley
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
- Prepare the Roux: In a large saucepan over medium heat, melt 5 tablespoons of butter. Add the minced onion and sauté until translucent and fragrant, about 3 minutes. Add the minced garlic and cook for an additional 30 seconds to 1 minute.
- Add Flour: Sprinkle in the ¼ cup of all-purpose flour and whisk constantly to form a roux. Cook the roux for 2-3 minutes until it’s lightly golden and bubbly, but do not let it brown.
- Make the Cheese Sauce: Gradually pour in the 3¼ cups of room temperature whole milk, whisking constantly to avoid lumps. Continue cooking and whisking until the sauce thickens enough to coat the back of a spoon, about 6-8 minutes. Remove from heat and stir in the sour cream. Then add the shredded sharp cheddar and Swiss cheeses, stirring until melted and smooth. Season with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Pour the cooked macaroni into the cheese sauce and gently fold to coat all the pasta evenly.
- Prepare the Breadcrumb Topping: In a small skillet over medium heat, melt the 3 tablespoons of butter. Add the panko breadcrumbs, kosher salt, and garlic powder, stirring to coat the breadcrumbs. Toast the breadcrumbs until golden brown and fragrant, about 3-5 minutes. Remove from heat.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased 9×13 inch baking dish. Evenly sprinkle the toasted panko breadcrumb mixture over the top.
- Bake: Bake uncovered for 25-30 minutes until the top is golden and bubbly around the edges. Remove from the oven and let rest for 5 minutes before serving.
- Garnish and Serve: Sprinkle chopped fresh parsley over the baked mac and cheese for a pop of color and fresh flavor, if desired. Serve warm and enjoy!
Notes
- Use room temperature milk and sour cream to prevent lumps in the cheese sauce.
- Be careful not to overcook the pasta during boiling, as it will cook further in the oven.
- For a smokier flavor, try using smoked cheddar or add a pinch of smoked paprika to the sauce.
- Breadcrumb topping can be substituted with crushed crackers or omit for a softer top.
- Leftovers can be refrigerated for 3-4 days and reheated in the oven for best texture.
