Description
A classic baked mac and cheese recipe featuring a rich, creamy cheese sauce made with sharp cheddar and Swiss cheese, topped with a crispy Panko breadcrumb crust and finished with a sprinkle of fresh parsley for garnish.
Ingredients
Scale
Pasta
- 1 pound dry elbow macaroni
Cheese Sauce
- 5 tablespoons unsalted butter
- 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
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the dry elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- Sauté Aromatics: In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat. Add minced onion and garlic, cooking until soft and fragrant but not browned, about 3-4 minutes.
- Make Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic, whisking constantly to form a smooth paste. Cook the roux for about 2 minutes to eliminate the raw flour taste.
- Add Milk: Gradually whisk in the whole milk, ensuring no lumps form. Continue cooking and stirring until the mixture thickens to a creamy sauce, approximately 5-7 minutes.
- Add Sour Cream and Cheese: Remove the sauce from heat and stir in sour cream. Gradually add the shredded sharp cheddar and Swiss cheese, stirring until fully melted and the sauce is smooth.
- Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, mixing well to coat all the noodles evenly.
- Prepare Topping: In a separate small pan, melt 3 tablespoons of unsalted butter over medium heat. Add the Panko breadcrumbs, kosher salt, and garlic powder, stirring until the breadcrumbs are golden and crispy, about 3-5 minutes.
- Assemble and Bake: Preheat the oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Evenly sprinkle the buttery breadcrumb topping over the macaroni.
- Bake: Bake in the preheated oven for 25-30 minutes until the topping is golden brown and the cheese sauce is bubbly.
- Garnish and Serve: Remove from oven and let cool slightly. Sprinkle with chopped fresh parsley if desired before serving.
Notes
- For extra gooeyness, use freshly shredded cheese instead of pre-shredded to avoid additives that affect melting.
- The secret ingredient for creaminess is the addition of sour cream in the cheese sauce.
- Make sure the milk is at room temperature before adding to avoid lumps in the sauce.
- You can substitute Swiss cheese with Gruyère for a more robust flavor.
- Use Panko breadcrumbs for the crispiest topping; regular breadcrumbs will result in a softer crust.
- Step-by-step photos are available below the recipe card for visual guidance.
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
