Description

This Rich Mac and Cheese recipe features tender elbow macaroni enveloped in a creamy, cheesy sauce made from sharp cheddar, Gruyère, and cream cheese. The sauce is thickened with a buttery roux and infused with garlic, onion, and mustard powders for depth of flavor. A crunchy, golden panko breadcrumb topping adds a delightful contrast, baked to perfection until bubbly and golden. Perfect for a comforting family meal, this classic dish serves 8 and delivers rich, cheesy satisfaction.

Ingredients

Scale

Pasta

1 pound elbow macaroni or cavatappi

Cheese Sauce

2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
4 ounces cream cheese, softened
2 cups whole milk
1 cup heavy cream
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon mustard powder
1 teaspoon salt
1/2 teaspoon black pepper

Topping

1 cup panko breadcrumbs
1 tablespoon butter (for toasting breadcrumbs)
1 tablespoon fresh parsley, chopped (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni or cavatappi and cook until al dente, about 8-10 minutes. Drain well and set aside.
Make the Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 3 tablespoons of all-purpose flour and cook for 1–2 minutes, stirring constantly to form a smooth roux without browning.
Add Dairy: Gradually whisk in 2 cups whole milk and 1 cup heavy cream. Continue to whisk and simmer the mixture until it thickens, about 5-7 minutes. Stir frequently to prevent lumps.
Season and Cheese: Add 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon mustard powder, 1 teaspoon salt, and 1/2 teaspoon black pepper to the thickened sauce. Then stir in 4 ounces softened cream cheese until fully melted and smooth. Follow with 2 cups shredded sharp cheddar cheese and 1 cup shredded Gruyère cheese, mixing until the sauce is creamy and well combined.
Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, ensuring all the pasta is well coated. Transfer the cheesy pasta mixture into a greased 9×13-inch baking dish, spreading it evenly.
Prepare Breadcrumb Topping: In a skillet, melt 1 tablespoon of butter over medium heat. Add 1 cup panko breadcrumbs and toast, stirring frequently, until golden brown and crispy, about 3-5 minutes. Sprinkle the toasted breadcrumbs evenly over the mac and cheese in the baking dish.
Bake: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 20–25 minutes until the mac and cheese is bubbly and the topping is golden brown and crisp.
Garnish and Serve: Remove from the oven and garnish with 1 tablespoon chopped fresh parsley if desired. Let rest for a few minutes before serving to set the cheesy sauce.

Notes

Use sharp cheddar and Gruyère for a rich, flavorful cheese sauce.
Be sure to cook pasta until al dente to avoid mushy texture after baking.
To make ahead, prepare up to the point of baking, cover, and refrigerate. Bake when ready, adding a few extra minutes if chilled.
For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
If you prefer a crustier topping, broil for 2-3 minutes after baking but watch carefully to avoid burning.