Ingredients

1 pound dry macaroni pasta

8 tablespoons butter (1 stick)

1/2 cup all-purpose flour

2 cups whole milk

2 cups half and half

1/2 teaspoon black pepper

Pinch of nutmeg

1 teaspoon garlic powder

1/2 teaspoon dried mustard

3 cups sharp cheddar cheese, shredded

1 cup white cheddar cheese, shredded

2 cups Gruyere cheese, shredded

1/2 cup panko

3 tablespoons butter, melted

1/4 teaspoon seasoned salt

Instructions

Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 (3 Qt) baking dish with cooking spray or melted butter and set aside.

Step 2: In a small bowl, mix the panko, melted butter, and seasoned salt to make the topping. Set aside.

Step 3: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until just under al dente, about 2 minutes less than the recommended time. Drain and transfer to a large bowl. Drizzle with a little olive oil or butter and toss to coat to prevent sticking.

Step 4: In a large saucepan over medium-high heat, melt 8 tablespoons of butter without browning it. Sprinkle in the flour and whisk continuously for about 1 minute to form a roux.

Step 5: Slowly pour in the milk in a thin stream while whisking constantly. Then slowly add the half and half, whisking until the mixture is smooth.

Step 6: Whisk in black pepper, nutmeg, garlic powder, and dried mustard. Continue cooking and stirring until the sauce simmers and thickens, about 6 to 8 minutes. The sauce should coat the back of a wooden spoon.

Step 7: Reduce heat to low. Gradually add the sharp cheddar cheese, stirring until melted before adding more. Repeat with the white cheddar, then add the Gruyere cheese and stir until the sauce is smooth and creamy. Remove from heat.

Step 8: Pour the cheese sauce over the cooked pasta and stir until evenly coated. Season with salt and pepper to taste.

Step 9: Transfer the cheesy pasta to the prepared baking dish and smooth the top. Sprinkle the panko topping evenly over the surface.

Step 10: Bake for 20 minutes until bubbly. If the topping isn’t golden enough, place the dish under the broiler for 2-3 minutes, watching carefully to prevent burning.

Step 11: Remove from the oven and let it rest for 10 minutes before serving. This allows the sauce to thicken slightly and makes serving easier.

Tips & Variations

For extra creaminess, add a splash of cream or evaporated milk to the sauce.

Substitute smoked gouda or fontina for a different cheesy flavor.

Add cooked bacon, caramelized onions, or sautéed mushrooms into the pasta mixture for more savory depth.

Use gluten-free pasta and flour for a gluten-free version.

FAQs

Can I use a different type of pasta?

Yes, although macaroni is classic, you can use other small pasta shapes like shells, cavatappi, or penne. Just adjust the cooking time according to the package instructions.

How do I prevent my mac and cheese from becoming dry?

Make sure not to overcook the pasta and keep some moisture in the cheese sauce. Letting the dish rest after baking helps the sauce thicken without drying out. If reheating, add a splash of milk to restore creaminess if needed.