Ultimate Comfort Food: Baked Mac & Cheese Recipe

Making the Béchamel

1. Butter & Flour. In a medium saucepan over medium heat, melt 3 tablespoons unsalted butter. Sprinkle 3 tablespoons all‑purpose flour over the butter, whisking constantly for 2 minutes to form a blond roux. This cooked flour eliminates any raw taste and creates the thickening base.
2. Incorporate Milk. Gradually whisk in 2 cups warm whole milk. Continue whisking until the mixture is smooth and begins to thicken, about 4‑5 minutes. A steady temperature prevents lumps and ensures a silky sauce.
3. Season & Flavor. Stir in 1 teaspoon Dijon mustard, ¼ teaspoon smoked paprika, and a pinch of salt and pepper. The mustard adds subtle tang, while the paprika contributes a gentle smoky note that elevates the cheese.
4. Add the Cheeses. Reduce heat to low and fold in 1 cup shredded sharp cheddar, 1 cup shredded Gruyère, and ½ cup grated Parmesan. Stir until each cheese melts completely, creating a glossy, velvety sauce that coats the back of a spoon.

Assembling the Casserole

Combine the drained macaroni with the cheese sauce in a large mixing bowl, ensuring every piece is evenly coated. Transfer the mixture to a greased 9‑by‑13‑inch baking dish, spreading it into an even layer.

Preparing the Crunchy Topping

1. Mix Dry Ingredients. In a small bowl, combine ½ cup panko breadcrumbs with 2 tablespoons grated Parmesan. The breadcrumbs provide texture; the extra Parmesan intensifies the crust’s flavor.
2. Add Butter. Drizzle 2 tablespoons melted butter over the breadcrumb mixture and toss until evenly coated. The butter helps the topping brown evenly and creates a crisp, golden finish.
3. Apply to Casserole. Sprinkle the buttery breadcrumb mixture uniformly over the top of the mac and cheese. Press lightly to adhere.

Baking

Preheat the oven to 375°F (190°C). Place the assembled dish on the middle rack and bake for 20‑25 minutes, or until the topping is deep golden brown and the sauce bubbles at the edges. If the crust browns too quickly, cover loosely with foil for the last 5 minutes.

Resting & Serving

Allow the casserole to rest for 5‑7 minutes before cutting. Resting lets the sauce set, making each slice clean and preventing a runny plate. Serve hot, optionally garnished with a sprinkle of fresh chives or extra Parmesan.