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Old Fashioned Baked Macaroni and Cheese

A comforting and creamy baked macaroni and cheese made with a blend of sharp cheddar, Gruyere, and Parmesan, topped with a crunchy panko crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American, Southern
Calories: 475
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb elbow macaroni or your favorite pasta
Cheese Sauce
  • 1/2 cup unsalted butter Kerrygold recommended for creamy flavor
  • 1/2 cup all-purpose flour
  • 5 cups whole milk Use whole for creaminess; alternatives like almond milk can be used
  • 3 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyere or Monterey Jack cheese Feel free to use more cheddar if you’re a cheddar lover
  • 1 cup freshly grated Parmesan cheese Always go for fresh; it makes a world of difference
  • 1 1/2 tsp kosher salt Plus more to taste – adjust to your liking
  • 1 tsp onion powder
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
Topping
  • 1 cup panko breadcrumbs These add a delightful crunch!
  • 2 tbsp melted butter For mixing with the breadcrumbs
  • 1 pinch salt
  • 1/2 tsp dried parsley For a pop of color on top!

Method
 

First Steps
  1. In a large pot, bring water to a boil and add a generous amount of salt. Cook the macaroni according to package instructions until al dente, about 6-8 minutes. Drain and set aside.
Make Cheese Sauce
  1. In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes until it's a light golden color.
  2. Gradually whisk in the whole milk, stirring constantly until the mixture is smooth and thickens, about 5-7 minutes.
  3. Remove the sauce from heat, and slowly add in cheddar, Gruyere, and Parmesan cheeses. Stir until melted and creamy.
Combine Pasta and Sauce
  1. Add the cooked pasta to the cheese sauce, along with the onion powder, salt, black pepper, paprika, and garlic powder. Stir until the pasta is fully coated.
Topping
  1. In a small bowl, mix panko breadcrumbs with melted butter, pinch of salt, and dried parsley.
Assembling and Baking
  1. Preheat your oven to 350°F (175°C). Pour the cheesy pasta into a greased 3-quart baking dish. Top with the seasoned panko mixture, ensuring an even layer.
  2. Bake in the preheated oven for 25-30 minutes until bubbly and golden brown on top. Let it rest for about 5-10 minutes before serving for a cleaner cut when portioning it out.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for a crispy top or microwave for a quicker fix. Prepare ahead and bake when ready, adding a few extra minutes to the bake time if prepared in advance.