AMAZING Baked Mac and Cheese Recipe

Hey, I’m John Canel. Today we’re making a deliciously decadent baked mac and cheese, so let’s get started.

Preparing the Pasta

First off, grab a big pot and fill it with water. Remember to salt your water—it is so important because the pasta will not absorb any flavor after it’s cooked; it’s while it’s cooking that it’s going to absorb the flavor. Place the pot over high heat (or medium-high if you prefer). I usually add about a tablespoon of salt; you can add more. It’ll impart so much flavor, and if you don’t, your pasta is going to be bland—so bland and sad. Just a little bit of salt will do wonders.

Shredding the Cheese

While the water comes to a boil, shred 10 oz (283 g) each of cheddar and Gruyère. The cheddar gives you tons of flavor. Today I’m using regular sharp cheddar, but my favorite—so delicious—is an aged red English cheddar. If you can find it, it’ll change your mac and cheese life. I always buy cheese in blocks and shred it myself because pre-shredded cheese is coated with cellulose (basically fine sawdust) to keep it from sticking. Set the cheddar aside and repeat with the Gruyère. Gruyère is similar to Swiss, so you could sub Swiss if you like. Sometimes I use aged Gouda or even a bit of cream cheese; just aim for about 20 oz total. Too much cheese will make the sauce solidify instead of staying creamy.

Making the Béchamel Sauce

Measure out 3 cups whole milk and 1 cup cream. Warm them slightly in the microwave so they’re not ice-cold—your sauce will thank you.

Cooking the Pasta

Once the water boils, add 1 pound of your favorite smaller pasta. I’m using macaroni today, but smaller shells work great too. Give it an occasional stir so it doesn’t clump. Cook until al dente.

Building the Roux

Melt ½ cup (113 g) unsalted butter in a large pan over medium heat. Sprinkle in ½ cup (60 g) all-purpose flour and whisk constantly for 2–4 minutes until it smells nutty. Don’t burn it.

Finishing the Sauce

Slowly pour in the warm milk and cream while whisking. It’ll bubble and thicken; keep whisking until smooth. Add ¾ teaspoon each salt and pepper. Optionally, grate in a little nutmeg for depth of flavor. Cook about 5 minutes until nicely thickened, then remove from heat.

Combining Pasta and Sauce

Drain the pasta and return it to the pot. Off the heat, whisk half of the shredded cheeses into the béchamel until melted and silky. Pour this cheese sauce over the pasta and fold gently; a bit of residual pasta water helps keep the sauce silky.

Assembling the Bake

Butter a 9×13-inch baking dish. Transfer the mac and cheese, smoothing it into an even layer.

Crunchy Panko Topping

In a small skillet over medium-high heat, melt 2 tablespoons butter. Add ½ cup panko crumbs and toss until light golden. Sprinkle the remaining cheddar and Gruyère over the mac, then scatter the toasted panko on top.

Baking

Bake at 375 °F for 30 minutes, until golden and bubbling. Let cool a few minutes before serving. The result is silky, creamy, cheesy, and crunchy—impossible to beat.