Description
This baked mac and cheese recipe delivers the ultimate comfort food experience with gooey, sharp cheddar and Swiss cheese melded into a creamy sauce, topped with a delightfully crispy panko breadcrumb crust. Perfect for family dinners or special occasions, this classic dish balances richness and crunch with a hint of garlic and fresh parsley garnish.
Ingredients
Scale
Pasta
- 1 pound dry elbow macaroni (1 box)
Sauce
- 5 tablespoons unsalted butter (⅝ stick)
- 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 (⅜ stick)
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
Garnish
- Chopped fresh parsley (optional)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
- Sauté aromatics: In a large saucepan, melt 5 tablespoons of unsalted butter over medium heat. Add the minced onion and garlic, cooking until softened and fragrant, about 3-5 minutes.
- Make roux: Sprinkle in the flour and whisk constantly for about 1-2 minutes to form a smooth roux without browning.
- Add milk: Gradually pour in the whole milk while whisking continuously to prevent lumps. Cook until the mixture thickens to a creamy sauce, about 7-10 minutes.
- Incorporate sour cream and cheeses: Stir in the sour cream, then gradually add the shredded cheddar and Swiss cheese, stirring until the cheese is completely melted and the sauce is smooth and creamy.
- Combine pasta and cheese sauce: Add the drained macaroni to the cheese sauce and stir well to coat evenly.
- Prepare breadcrumb topping: In a small skillet, melt the remaining 3 tablespoons unsalted butter. Remove from heat and stir in the panko breadcrumbs, kosher salt, and garlic powder until the crumbs are evenly coated.
- Assemble and bake: Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Pour the mac and cheese into a greased baking dish. Evenly sprinkle the buttery breadcrumb topping over the mac and cheese. Bake uncovered for 25-30 minutes or until the topping is golden brown and crispy.
- Garnish and serve: Remove from oven and let rest for a few minutes. Garnish with chopped fresh parsley if desired. Serve warm and enjoy!
Notes
- Use freshly shredded cheese for best melting and flavor.
- Ensure the milk and sour cream are at room temperature to avoid curdling the sauce.
- For extra flavor, you can add a pinch of smoked paprika or mustard powder into the cheese sauce.
- Panko breadcrumbs create a crispier topping than regular breadcrumbs.
- Step-by-step photos can help guide the cooking process.
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
