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Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese

This Creamy Baked Mac and Cheese is made with sharp cheddar and Gruyère, fresh thyme and sage, and a buttery panko-Parmesan topping. The sauce stays rich and creamy while the top bakes up golden and crisp, making it an easy side dish for family dinners and holidays!
Print Recipe
PREP: 20 minutes
COOK: 20 minutes
TOTAL: 40 minutes
Servings: 7
Course: Side Dish

Ingredients
  

For the pasta:
  • 8.8 ounces short pasta
  • 0.5 ounce unsalted butter about 1 tablespoon
For the cheese sauce:
  • 2.1 ounces unsalted butter about 4 tablespoons
  • 2 garlic cloves finely minced
  • 1.8 ounces all-purpose flour about 6 tablespoons + 2 teaspoons
  • 26.5 ounces whole milk by weight about 3 cups + 1 tablespoon
  • 7.1 ounces sharp cheddar shredded, about 1¾ cups
  • 3.5 ounces Gruyère shredded, about 1 cup
  • 1 teaspoon finely chopped fresh thyme
  • 2 –3 fresh sage leaves finely chopped
  • Salt as needed
  • Black pepper as needed
For the topping:
  • 1.8 ounces panko breadcrumbs about ¾ cup
  • 0.9 ounce grated Parmesan about ¼ cup
  • 0.9 ounce unsalted butter melted, about 2 tablespoons
  • 1.4 ounces shredded cheddar or Gruyère about ⅓ cup

Instructions
 

  1. Bring a large pot of lightly salted water to a boil. Cook the pasta for about 2 minutes LESS than the package directions. It should still be quite firm since it will finish cooking in the oven.
  2. Drain the pasta well and immediately toss it with the butter until melted. Set aside.
  3. Preheat the oven to 350°F. Lightly butter a medium baking dish.
  4. Make the topping by combining the panko, Parmesan, and melted butter in a small bowl. Stir until the breadcrumbs are evenly coated, then set aside.
  5. Melt the butter for the cheese sauce in a saucepan over medium-low heat. Add the garlic and cook for about 30 seconds. Don’t let it brown.
  6. Add the flour and whisk immediately to combine. Cook for about 1 minute, stirring continuously, until smooth.
  7. Slowly pour in the milk while whisking constantly to help prevent lumps. Continue cooking until the sauce begins to thicken.
  8. Stir in the thyme and sage. Cook over low heat for a few more minutes. The sauce should be creamy but still fairly loose since it will continue to thicken in the oven.
  9. Remove the saucepan from the heat. Gradually add the cheddar and Gruyère, stirring until the cheese has completely melted and the sauce is smooth.
  10. Taste and season with salt and black pepper as needed. Keep the natural saltiness of the cheeses in mind.
  11. Spread the cooked pasta evenly in the prepared baking dish.
  12. Pour the cheese sauce over the pasta, making sure it reaches between the pieces. Gently shake the dish or use a spatula to help distribute the sauce evenly.
  13. Sprinkle the shredded cheddar or Gruyère for the topping over the surface.
  14. Finish with the panko-Parmesan mixture, spreading it evenly over the top.
  15. Bake for about 20 minutes, until the sauce is bubbling around the edges and the topping is golden and crisp.
  16. Let the mac and cheese rest for about 5 minutes before serving.

Notes

  • Undercook the pasta. Take it out about 2 minutes early so it doesn’t get too soft while it finishes in the oven.
  • Keep the sauce loose. Don’t wait for it to get very thick on the stove. It will continue thickening as it bakes.
  • Add the cheese off the heat. This helps the sauce melt more smoothly.
  • Don’t overbake it. Once the edges are bubbling and the topping is golden, it’s ready. Too much oven time can steal the creaminess we worked so hard for haha.
Did you make this? Leave a rating below!