Description
This baked mac and cheese recipe delivers a gooey, cheesy comfort meal topped with a crispy Panko breadcrumb crust. Combining sharp cheddar and Swiss cheeses with a creamy sauce infused with garlic and onion, this dish is perfect for a satisfying family dinner or special occasion.
Ingredients
Scale
Pasta and Sauce
- 1 pound dry elbow macaroni (1 box)
- 5 tablespoons unsalted butter (⅝ stick)
- ¼ cup minced onion
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 3¼ cups whole milk (room temperature)
- ½ cup sour cream (room temperature)
- 4 cups freshly shredded sharp cheddar cheese
- 2 cups freshly shredded Swiss cheese
Topping
- 3 tablespoons unsalted butter (⅜ stick)
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, about 8 minutes. Drain the pasta and set aside.
- Sauté Aromatics: In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat. Add the minced onion and garlic, cooking until softened and fragrant, about 3 minutes.
- Make Roux: Sprinkle the flour over the butter and onion mixture. Stir constantly for about 2 minutes to cook out the raw flour taste, creating a smooth paste.
- Add Milk and Sour Cream: Gradually whisk in the whole milk to prevent lumps. Continue stirring as the sauce thickens, then whisk in the sour cream until fully incorporated and smooth.
- Melt Cheeses: Reduce heat to low and slowly add the sharp cheddar and Swiss cheeses, stirring continuously until melted and the sauce is creamy.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir gently until all pasta is well coated.
- Prepare Breadcrumb Topping: In a small skillet, melt 3 tablespoons of unsalted butter over medium heat. Stir in the Panko breadcrumbs, kosher salt, and garlic powder. Toast the mixture, stirring frequently, until golden and fragrant, about 3 to 5 minutes.
- Assemble and Bake: Transfer the macaroni and cheese mixture to a greased baking dish. Evenly sprinkle the toasted breadcrumb topping over the mac and cheese. Bake in a preheated 350°F oven for 25 to 30 minutes until bubbly and golden on top.
- Garnish and Serve: Remove from oven and let cool slightly. Sprinkle chopped fresh parsley on top if desired before serving.
Notes
- For extra creaminess, you can add a splash of cream or half-and-half along with the milk.
- Use freshly shredded cheese for the best melting and flavor; pre-shredded cheese often contains anti-caking agents that affect texture.
- Feel free to substitute different cheese varieties to suit your taste, such as Gruyère or Monterey Jack.
- If you prefer a gluten-free version, use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend.
- Step-by-step photos can enhance understanding, so consider referencing visual guides if you are new to making baked mac and cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 783 kcal
- Sugar: 8 g
- Sodium: 667 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 132 mg
