Description
This Baked Mac and Cheese recipe delivers a rich, gooey, and cheesy comfort meal with a delightfully crispy topping. Featuring a blend of sharp cheddar and Swiss cheese in a creamy sauce, this dish is perfect for satisfying your mac and cheese cravings with a homemade touch and a secret ingredient that enhances its irresistible flavor.
Ingredients
Scale
Pasta
- 1 pound dry elbow macaroni (1 box)
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
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set aside.
- Prepare the Roux: In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat. Add the minced onion and sauté until translucent and soft, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant.
- Make the Cheese Sauce: Sprinkle the flour over the butter, onion, and garlic mixture and whisk continuously for 2-3 minutes to create a roux, ensuring it does not brown. Gradually whisk in the warm whole milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Add Sour Cream and Cheese: Reduce the heat to low and stir in the sour cream until smooth. Gradually add the shredded sharp cheddar and Swiss cheeses, stirring until the cheeses are completely melted and the sauce is creamy and smooth.
- Combine Pasta and Cheese Sauce: Add the cooked macaroni to the cheese sauce and stir gently to coat all the noodles evenly.
- Prepare the Topping: In a small saucepan, melt 3 tablespoons of unsalted butter. In a bowl, mix the Panko breadcrumbs with kosher salt and garlic powder. Pour the melted butter over the breadcrumb mixture and toss to coat thoroughly.
- Assemble and Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Transfer the mac and cheese mixture to a greased baking dish. Evenly sprinkle the buttered breadcrumb topping over the mac and cheese.
- Bake: Place the baking dish in the oven and bake uncovered for 25-30 minutes, or until the topping is golden brown and crisp and the mac and cheese is bubbling around the edges.
- Garnish and Serve: Remove from oven and let cool for a few minutes. Garnish with chopped fresh parsley if desired, then serve warm.
Notes
- For a creamier texture, use whole milk and avoid substituting with low-fat milk.
- Allowing both milk and sour cream to come to room temperature prevents curdling in the sauce.
- Freshly shred your cheese for the best melting quality and flavor.
- Do not skip the roux step; it is essential for thickening the cheese sauce perfectly.
- Use Panko breadcrumbs for the crispy topping; regular breadcrumbs will yield a softer texture.
- Garnish with fresh parsley for a pop of color and fresh flavor.
- Step-by-step photos can help guide you through the process and ensure success.
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
