Creamy Baked Mac and Cheese

Ingredients

• 1 lb elbow macaroni
• 1/2 cup plus 2 tbsp unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 3/4 tsp salt
• 3/4 tsp black pepper
• 10 oz sharp cheddar, shredded
• 10 oz Gruyère, shredded
• 1/2 cup panko breadcrumbs

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Preheat the oven to 350°F and lightly butter a 9x13-inch or 3-quart baking dish. Bring a large pot of well-salted water to a boil while you shred the cheeses and measure the remaining ingredients so the sauce can be prepared without delay.
2. Step 2.Add the elbow macaroni to the boiling water and cook until just shy of al dente, following the lower end of the package timing. The pasta should still have a little firmness because it will continue cooking in the oven. Drain thoroughly and set aside without rinsing.
3. Step 3.Melt 1/2 cup of butter in a large saucepan over medium heat. Add the flour and whisk constantly for about 1 minute, until the mixture forms a smooth paste and smells lightly nutty. Keep the heat moderate so the flour cooks without turning the roux dark brown.
4. Step 4.Gradually pour the milk into the roux while whisking continuously. Add the heavy cream and continue stirring until the liquid is smooth and begins to thicken, usually 4–6 minutes. Scrape the corners of the saucepan so flour does not remain in small lumps.
5. Step 5.Season the sauce with salt and black pepper, then reduce the heat to low. Add the shredded cheddar and Gruyère a handful at a time, stirring after each addition until melted before adding more. A gentle heat helps the cheese melt smoothly without becoming greasy or grainy.
6. Step 6.Add the drained macaroni to the cheese sauce and fold carefully until every piece is coated. Taste a small spoonful and adjust the seasoning if necessary, remembering that the cheese and salted pasta water already contribute a substantial amount of salt.
7. Step 7.Transfer the macaroni mixture to the prepared baking dish and spread it into an even layer. Melt the remaining 2 tablespoons of butter in a small skillet, add the panko breadcrumbs, and stir over medium heat until they become lightly golden and crisp.
8. Step 8.Scatter the toasted breadcrumbs evenly over the macaroni and place the dish on the center oven rack. Bake for about 25–30 minutes, until the edges are bubbling and the top is golden. Avoid excessive baking because a long bake can dry out the creamy sauce.
9. Step 9.Remove the dish from the oven and let it stand for about 10 minutes before serving. This short rest lets the cheese sauce settle so each scoop holds together while remaining creamy in the center.
10. Step 10.Serve warm as a side dish or comforting main course. Refrigerate leftovers promptly in a covered container. Reheat gently with a splash of milk or cream to loosen the sauce, and stop heating as soon as the portion is hot.