Description
Joanna Gaines’ mac and cheese brings Southern comfort to dinner tables with creamy, cheesy goodness. Rich cheddar and parmesan meld perfectly, creating a hearty side dish you’ll crave at family gatherings and potlucks.
Ingredients
Scale
Pasta:
- 250 grams / 8 ounces macaroni (elbow pasta)
Breadcrumb Topping:
- ⅔ cup panko breadcrumbs
- 2 tablespoons (30 grams) unsalted butter, melted
- ¼ teaspoon salt
Cheese Sauce:
- 4 tablespoons (60 grams) unsalted butter
- ⅓ cup all-purpose flour
- 3 cups milk, warmed (low or full fat)
- 2 cups freshly shredded gruyere cheese
- 1 cup freshly shredded mozzarella cheese
- ¾ teaspoon salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- 1 tablespoon (15 grams) unsalted butter (or 2 teaspoons oil)
Instructions
- Prepare the pasta: Bring a generously sized pot of salted water to a vigorous boil. Submerge the macaroni and cook according to package directions, reducing the cooking time by 1 minute to ensure al dente texture. Drain thoroughly, then return to the pot and gently coat with melted butter. Set aside.
- Create the crunchy topping: In a small mixing bowl, combine panko breadcrumbs with melted butter and a pinch of salt. Mix until evenly incorporated and set aside.
- Craft the cheese sauce: Preheat the oven to 180°C / 350°F. In a large saucepan, melt butter over medium heat. Sprinkle in flour and whisk continuously for 1 minute to create a smooth roux. Gradually introduce milk, starting with 250 milliliters (1 cup), whisking to eliminate any lumps. Pour in the remaining milk, stirring until the mixture becomes completely smooth. Add salt and optional seasonings. Continue whisking for 5-8 minutes until the sauce reaches a luxurious, creamy consistency. Remove from heat and fold in all the cheeses, adjusting seasoning to taste.
- Combine and arrange: Thoroughly blend the cheese sauce with the prepared macaroni, ensuring every pasta piece is generously coated. Transfer the mixture to an ovenproof skillet or baking dish, spreading it evenly. Distribute the prepared breadcrumb topping in a uniform layer across the surface.
- Bake and present: Place in the preheated oven and bake for 25 minutes, or until the topping transforms into a golden, crispy crust. Carefully remove from the oven and let rest for a few minutes. Optionally, garnish with freshly chopped parsley before serving hot and bubbling directly from the baking dish.
Notes
- Master your pasta texture by boiling macaroni one minute shy of package directions, guaranteeing perfectly al dente noodles that won’t turn mushy during baking.
- Transform your sauce with freshly grated cheese, avoiding pre-shredded varieties packed with anti-caking agents that interfere with smooth, creamy melting.
- Create a flawless roux by whisking flour and butter together for at least 60 seconds, eliminating any raw flour undertones and establishing a velvety sauce foundation.
- Prevent lumpy sauce disasters by gently warming milk before incorporating it into your roux, ensuring silky-smooth consistency without unwanted clumps.
- Achieve golden, bubbling perfection by monitoring your baking time carefully, stopping just when the top turns a beautiful golden-brown without drying out the delectable cheese sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 688 kcal
- Sugar: 5 g
- Sodium: 620 mg
- Fat: 34 g
- Saturated Fat: 21 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 70 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 92 mg