Ultra-creamy and topped with crispy panko and herbs, this baked mac and cheese is a real crowd-pleaser.
Servings: 4 as a main course, 6 as a side dish
Prep Time:30 Minutes
Cook Time:30 Minutes
Total Time:1 Hour
Ingredients
½ pound (8 ounces)macaroni, cavatappi or penne pasta
4 tablespoonsunsalted butter, divided, plus more for greasing the pan
¼ cupall purpose flour
2½ cupswhole milk
6 ouncesGruyere, grated (about 2 cups)
4 ouncesextra-sharp Cheddar, grated (about 1 cup)
¼ cup plus 1 tablespoongrated Parmigiano-Reggiano
½ teaspoonsalt, plus more for the pasta water
¼ teaspoonground black pepper
⅛ teaspoonground nutmeg
½ cuppanko bread crumbs
½ teaspoonherbes de Provence or dried thyme
Instructions
Preheat the oven to 375°F and set an oven rack in the middle position. Grease a 2-qt baking dish with butter.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water.
Meanwhile, melt 3 tablespoons of the butter in a medium (2-quart) pot over low heat. Add the flour and cook for 2 minutes, stirring with a whisk. While whisking, gradually add the milk. Bring to a boil, then reduce the heat to low and cook, uncovered, for a few minutes more, until thickened and smooth. Off the heat, whisk in the Gruyere, Cheddar, ¼ cup Parmigiano-Reggiano, salt, pepper, and nutmeg. (If the cheese doesn't fully melt off the heat, it's okay to place the pan back over low heat, but do not let the sauce boil.) Add the cooked pasta and stir well. It will be very soupy; that's good. Pour into the prepared baking dish and set aside.
In a small skillet over medium heat, melt the remaining tablespoon of butter. Add the panko and cook, stirring often, until golden brown. Stir in the herbes de Provence or thyme. Sprinkle the toasted panko mixture over the pasta and cheese sauce, followed by the remaining tablespoon Parmigiano-Reggiano. Bake for 25 to 30 minutes, or until bubbly and golden brown.
Note: To reheat leftovers, cover with aluminum foil and warm in a 300°F oven. Do not microwave.
Freezer-Friendly Instructions: This can be frozen unbaked for up to 3 months. When you’re ready to cook it, defrost in the refrigerator for 24 hours, then proceed with the baking instructions in the recipe.