Description
This baked mac and cheese recipe delivers the perfect balance of gooey, cheesy pasta topped with a crispy, golden breadcrumb crust. Featuring sharp cheddar and Swiss cheeses, a creamy sour cream addition, and a flavorful garlic-onion roux, this dish is a comforting, crowd-pleasing classic perfect for family dinners or holiday gatherings.
Ingredients
Scale
Pasta
- 1 pound dry elbow macaroni (1 box)
Cheese Sauce
- 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 the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain well and set aside.
- Make the Roux: In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat. Add the minced onion and sauté until soft and translucent, about 3-5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Add Flour and Milk: Sprinkle in ¼ cup flour and whisk constantly for about 2 minutes to form a roux, ensuring it does not brown. Slowly pour in the whole milk while whisking to prevent lumps. Continue whisking and cook until the mixture thickens and starts to bubble gently, about 5-7 minutes.
- Incorporate Sour Cream and Cheeses: Remove the sauce from heat and whisk in the sour cream until smooth. Then fold in the shredded sharp cheddar and Swiss cheeses until fully melted and creamy. Season the cheese sauce lightly with salt and pepper to taste.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni into the cheese sauce and gently stir to coat all the pasta evenly.
- Prepare the Topping: In a small skillet, melt 3 tablespoons unsalted butter over medium heat. Add the Panko breadcrumbs, kosher salt, and garlic powder, stirring constantly until the breadcrumbs are golden brown and crisp, about 3-5 minutes.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Pour the mac and cheese mixture into a buttered 9x13-inch baking dish. Evenly sprinkle the toasted breadcrumb topping over the surface.
- Bake Until Golden: Bake in the preheated oven for 25-30 minutes until the topping is crispy and the cheese sauce is bubbling around the edges.
- Garnish and Serve: Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving warm.
Notes
- Use whole milk at room temperature to help the sauce come together smoothly without lumps.
- Shredding your own cheese results in better melting compared to pre-shredded varieties which often contain anti-caking agents.
- For extra flavor, you can add a dash of smoked paprika or mustard powder to the cheese sauce.
- Allow the baked mac and cheese to rest before serving to let the sauce thicken slightly.
- If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs.
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
