Description
This gourmet mac and cheese recipe features a creamy blend of sharp cheddar and mozzarella cheeses layered with sliced cheese and a crunchy buttery Panko topping, baked to golden perfection for a rich, comforting dish perfect for any occasion.
Ingredients
Scale
Pasta
- 2 1/4 cups dry elbow macaroni
Cheese Sauce
- 1/4 cup butter
- 1/4 cup flour
- 1/3 cup heavy cream
- 2/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2/3 cup shredded mozzarella cheese
- 1 1/3 cups shredded sharp cheddar cheese
Assembly
- 1/2 pound cheese, cut into slices (such as cheddar or American cheese)
- 1/4 cup butter, melted
- 2/3 cup Panko bread crumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan or any 2-quart casserole dish with butter or nonstick spray to prevent sticking.
- Cook Macaroni: In a 3-quart pot, bring water to a boil and cook the elbow macaroni according to package instructions (approximately 6-8 minutes), omitting salt or oil. Drain the pasta and return it to the pot. If the cheese sauce isn’t ready yet, add 1-2 teaspoons of oil and stir to prevent sticking.
- Make Roux: In a small pot, melt 1/4 cup butter over medium heat. Once melted and hot, whisk in the flour and continue cooking for 1 minute until the mixture bubbles and thickens slightly, forming a roux.
- Prepare Cheese Sauce: Gradually whisk in the heavy cream and milk. Continue stirring until the mixture thickens. Add salt and pepper, stirring for another minute to combine flavors.
- Add Cheeses: Remove the pot from heat and gradually stir in the shredded mozzarella and sharp cheddar. If the cheeses do not fully melt, return the pot to very low heat and stir until smooth and fully incorporated.
- Combine Pasta and Cheese Sauce: Pour the cheese sauce into the cooked macaroni and stir thoroughly until all pasta is coated with the thick cheese sauce.
- Layer Mac and Cheese: Pour half of the mac and cheese mixture into the prepared casserole dish, spreading it evenly.
- Add Cheese Slice Layer: Arrange the 1/2 pound of sliced cheese evenly over the first layer of mac and cheese.
- Top with Remaining Mac and Cheese: Pour the remaining mac and cheese over the cheese slice layer and spread to cover evenly.
- Prepare Topping: In a small bowl, mix the melted 1/4 cup butter with the Panko bread crumbs until coated. Spread this crumb mixture evenly over the top of the casserole.
- Bake: Bake in the preheated oven for 20-25 minutes until the top turns golden brown and the mac and cheese bubbles around the edges. Remove from oven and let cool slightly before serving.
Notes
- Use sharp cheddar for a robust flavor, but you can substitute with mild cheddar if preferred.
- Be careful not to overcook the macaroni to avoid mushy texture; al dente is best.
- The sliced cheese layer adds an extra gooey, melty cheese experience—do not skip!
- For a crispier topping, leave the dish under the broiler for 1-2 minutes at the end, watching carefully to avoid burning.
- You can substitute Panko with regular bread crumbs but Panko provides better crunch.
- If you want a lighter version, reduce butter quantities or substitute milk with low-fat milk.
