Description
Mac and cheese lovers will rejoice over this classic “creamy baked mac and cheese” that blends rich cheddar and smooth gruyère into pure comfort. Crispy breadcrumb topping and golden edges promise a delicious dinner that brings warm memories to your table.
Ingredients
Scale
Main Ingredients:
- 450 g (16 oz) elbow macaroni
- 4 cups shredded cheddar cheese
- 2 cups shredded mozzarella cheese
Dairy Components:
- 1/2 cup unsalted butter
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 2 large eggs
Seasonings and Additional Ingredients:
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup breadcrumbs
- 2 tbsp chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C) and generously grease a 9×13-inch baking dish to prevent sticking.
- Cook the elbow macaroni in a large pot of salted boiling water until al dente, typically 8-9 minutes, then drain thoroughly and set aside.
- In a large mixing bowl, whisk together eggs, milk, heavy cream, salt, black pepper, and garlic powder until smooth and well-incorporated.
- Melt the unsalted butter in a skillet, creating a rich base for the cheese sauce.
- Fold the cooked macaroni into the dairy mixture, ensuring each pasta strand is evenly coated with the creamy blend.
- Gradually incorporate the shredded cheddar and mozzarella cheeses into the pasta, stirring continuously to create a luxurious, velvety texture.
- Transfer the cheesy macaroni mixture into the prepared baking dish, spreading it evenly to ensure consistent cooking.
- Sprinkle breadcrumbs across the top of the mac and cheese, creating a golden, crispy crust.
- Bake in the preheated oven for 25-30 minutes, or until the top turns a beautiful golden brown and the edges become slightly crispy.
- Remove from the oven and let rest for 5-10 minutes to allow the cheese sauce to set and stabilize.
- Garnish with freshly chopped parsley for a burst of color and added flavor before serving.
Notes
- Select pasta with ridges or curves to hold more cheese sauce, maximizing flavor in every bite.
- Shred cheese directly from block for smoother melting and superior texture compared to pre-shredded varieties.
- Allow ingredients to reach room temperature before mixing to ensure even blending and consistent sauce development.
- Experiment with cheese combinations like gruyere, fontina, or sharp white cheddar for deeper, more complex flavor profiles.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 563
- Sugar: 3 g
- Sodium: 590 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 132 mg