Save this Baked Macaroni & Cheese recipe—life is too short for lame sides! With its creamy sauce and crisp bread crumb topping, this make-ahead mac and cheese is excellent for Easter, the 4th of July, Thanksgiving, Christmas, and more.
INGREDIENTS
– 1 pound elbow macaroni (454g)– ½ cup plus 2 tablespoons unsalted butter (141g)– ½ cup all-purpose flour (60g)– 3 cups whole milk (720mL)– 1 cup heavy cream (240mL)– ¾ teaspoon salt– ¾ teaspoon ground black pepper– 10 ounces sharp cheddar cheese shredded (283g)– 10 ounces gruyere cheese shredded (283g)– ½ cup panko bread crumbs (60g)
INSTRUCTIONS
Heat the oven to 375°F. Bring a large saucepan of salted water to boil. Make it al dente by cooking it 1 minute less than the package guidelines.
Step 1
Drain well. Mix in a big basin. If desired, sprinkle spaghetti with olive oil to prevent sticking.
Step 2
While pasta cooks, melt ½ cup butter in a large saucepan on medium heat. Whisk in the flour for 2–3 minutes until it smells nutty.
Step 3
Whisking slowly, add the milk and cream and heat until it bubbles and thickens, about 5 minutes. Stop cooking.
Step 4
Reserve 1/2 cup of each cheese for topping. Mix in remaining cheese, salt, and pepper. Pour sauce over pasta and stir to coat.
Step 5
Coat a 3-quart baking dish with cooking spray and add spaghetti and sauce.
Step 6
Melt the remaining 2 tablespoons butter in a small skillet over medium-high heat. Mix in breadcrumbs. Cook and stir breadcrumbs till light golden brown. Add salt and pepper to taste.
Step 7
Top pasta with reserved cheddar and gruyere cheese and toasted breadcrumbs. Bake for 35 minutes until filling bubbles and topping is golden brown. Serve after 10 minutes of cooling.