Description
A rich and creamy baked mac and cheese featuring sharp cheddar and Gruyère cheeses, perfect for Thanksgiving dinner. This elevated comfort food combines a smooth cheese sauce with a golden panko topping for the ultimate holiday side dish.
Ingredients
Scale
- 1 lb Elbow Macaroni
- 2 cups grated Sharp Cheddar Cheese
- 1 cup grated Gruyère Cheese
- 2 cups Whole Milk
- 4 tbsp Unsalted Butter
- 4 tbsp All-Purpose Flour
- 1 cup Panko Breadcrumbs
Instructions
- Prep: Preheat oven to 350°F (175°C) and grease large baking dish thoroughly
- Cook Pasta: Boil elbow macaroni in salted water until al dente (6-8 minutes), then drain completely
- Make Roux: Melt butter in saucepan over medium heat, whisk in flour for 2 minutes until golden
- Create Sauce: Gradually add milk while whisking constantly until thickened (5 minutes)
- Add Cheese: Stir in cheddar and Gruyère until completely melted and smooth
- Combine: Mix cooked macaroni with cheese sauce until every piece is well-coated
- Bake: Transfer to baking dish, top with panko, bake 25-30 minutes until golden and bubbly
Notes
- Grate cheese fresh for better melting – pre-shredded cheese contains anti-caking agents that create grainy texture
- Reserve pasta water before draining – a splash helps thin sauce if it becomes too thick
- Let the dish rest 10 minutes after baking for easier serving and better texture
- Mix breadcrumbs with melted butter for extra golden, crispy topping
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/8 of recipe)
- Calories: 485 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 65mg
Keywords: thanksgiving mac cheese, baked mac and cheese, holiday side dish, comfort food, cheese sauce, panko topping