Description

This Ultimate Macaroni and Cheese recipe combines a creamy, rich cheese sauce made from a blend of sharp cheddar, Gruyere, Jarlsberg, and Fontina cheeses with perfectly cooked elbow macaroni. The dish is topped with a crunchy, buttery panko and fresh thyme breadcrumb crust and baked to golden perfection for a comforting and indulgent classic favorite.

Ingredients

Scale

Pasta

1 pound elbow macaroni

Cheese Sauce

1 quart (4 cups) whole milk
1 tablespoon Kosher salt (Diamond Crystal)*
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry ground mustard
1/4 teaspoon nutmeg
1/8 teaspoon cayenne pepper
1/8 teaspoon smoked paprika
1 stick (113 grams) unsalted butter, sliced
1/2 cup (64 grams) all-purpose flour
1 teaspoon red wine vinegar
1 egg, beaten
8 ounces (2 cups) extra sharp cheddar cheese, grated
4 ounces (1 cup) Gruyere cheese, grated
4 ounces (1 cup) Jarlsberg cheese, grated
4 ounces (1 cup) Fontina cheese, grated

Topping

1 cup Panko bread crumbs
1 tablespoon fresh thyme leaves
2 tablespoons (28 grams) unsalted butter, melted

Instructions

Prepare Oven and Baking Dish: Preheat the oven to 375°F. Butter a 3-quart baking dish or individual gratin dishes using nonstick cooking spray to ensure the macaroni and cheese does not stick.
Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions, about 6 to 8 minutes, until al dente. Drain the pasta thoroughly and set aside.
Warm the Milk and Prepare Spices: While pasta cooks, warm the milk in a small saucepan over medium heat. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, ground mustard, nutmeg, cayenne pepper, and smoked paprika. Set the spice mixture aside.
Make the Roux and Cheese Sauce: In a large saucepan over medium-low heat, melt the stick of butter. Sprinkle the flour over the melted butter and cook for 2 minutes, whisking constantly to form a roux. Gradually whisk in the warmed milk and cook for about 3 minutes, stirring until thickened and smooth, and the sauce coats the back of a spoon. Whisk in the prepared spice blend and red wine vinegar, then remove from heat.
Incorporate Egg and Cheeses: To temper the beaten egg, whisk a spoonful of the hot sauce into the egg in a small bowl, then slowly whisk the egg mixture back into the sauce. Add all the grated cheeses and whisk until melted and the sauce is smooth and creamy.
Combine Pasta and Cheese Sauce: Stir the cooked pasta into the cheese sauce until fully coated. Pour this mixture into the prepared baking dish, spreading evenly.
Prepare and Add Topping: In a small bowl, mix the panko bread crumbs, fresh thyme leaves, and melted butter until combined. Evenly sprinkle this topping over the macaroni and cheese in the baking dish.
Bake the Macaroni and Cheese: Place the baking dish in the preheated oven and bake for 35 minutes or until the sauce is bubbling and the breadcrumb topping is golden brown and crisp.
Rest and Serve: Remove the macaroni and cheese from the oven and let it rest for 5 minutes to set before serving. This enhances the texture and allows flavors to meld.

Notes

Using a blend of cheeses contributes to a complex and rich flavor profile.
Tempering the egg prevents it from curdling in the hot sauce, ensuring a smooth texture.
You can prepare this dish ahead of time and refrigerate before baking. Add an extra 5–10 minutes to baking time if baking from cold.
Panko breadcrumbs provide a light and crispy topping; substitute with standard breadcrumbs if unavailable.
Adjust spices like cayenne and paprika to your heat preference.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Keywords: Macaroni and Cheese, Baked Mac and Cheese, Classic Mac and Cheese, Comfort Food, Cheesy Pasta