Description
A rich, creamy baked mac and cheese featuring a roux-based béchamel enriched with egg yolks and a blend of sharp cheddar, Gruyère, and Monterey Jack. Topped with crispy panko breadcrumbs for the perfect texture contrast.
Ingredients
Scale
- 1 pound elbow macaroni
- 1 cup unsalted butter (divided)
- 1 cup all-purpose flour
- 4 cups whole milk, warmed
- 1 teaspoon dry mustard powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 3 cups sharp cheddar cheese, freshly grated
- 1 cup Gruyère cheese, freshly grated
- 1 cup Monterey Jack cheese, freshly grated
- 3 large egg yolks
- 1 cup panko breadcrumbs
- 4 tablespoons melted butter (for topping)
- 2 tablespoons grated Parmesan cheese (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish with butter.
- Boil elbow macaroni in generously salted water for 1-2 minutes less than package directions until al dente. Drain, rinse briefly with warm water, toss with a little oil, and set aside.
- In a medium saucepan, melt 1 cup of butter over medium heat. Add flour and whisk constantly for 2-3 minutes until the mixture is light blonde and nutty.
- Slowly pour in warm milk, whisking vigorously to prevent lumps. Cook for 5-7 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat.
- Stir in dry mustard powder, garlic powder, smoked paprika, salt, and pepper.
- In a small bowl, whisk egg yolks. Temper by slowly whisking in 1 cup of the hot béchamel. Pour the yolk mixture back into the saucepan and cook on low heat for 1 minute to thicken slightly. Do not boil.
- Remove from heat and stir in the grated cheddar, Gruyère, and Monterey Jack until fully melted and smooth.
- Combine the cooked pasta with the cheese sauce, ensuring every noodle is coated. Pour into the prepared baking dish.
- Mix panko breadcrumbs, 4 tablespoons melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese.
- Bake for 25-30 minutes until the top is golden brown and the sauce is bubbling.
- Let rest for 10-15 minutes before serving to allow the sauce to set.
Notes
Grate your own cheese to avoid anti-caking agents that prevent smooth melting. Undercook the pasta slightly as it will continue to cook in the oven. Rest the dish for 10-15 minutes after baking to allow the sauce to set for cleaner scoops.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Serving Size: 1.5 cups
- Calories: 700
- Sugar: 6
- Sodium: 800
- Fat: 45
- Saturated Fat: 25
- Carbohydrates: 40
- Fiber: 2
- Protein: 25
Keywords: mac and cheese, baked mac, southern comfort food, creamy mac and cheese, restaurant style mac and cheese, cheddar cheese, panko topping