Description
This homemade mac and cheese recipe features a creamy blend of sharp cheddar and Gruyère cheeses enveloping perfectly cooked elbow macaroni, topped with a crispy, flavorful bread crumb crust. Baked to golden perfection, this classic comfort dish is elevated with garlic, Dijon mustard, smoked paprika, and pecorino cheese for a sophisticated twist on a family favorite.
Ingredients
Breadcrumb Topping
- 2 cups coarse bread crumbs
- 2 tablespoons extra-virgin olive oil (plus more for drizzling)
- ¼ cup grated pecorino cheese
Pasta and Sauce
- 1 pound elbow macaroni noodles
- 4 tablespoons unsalted butter (plus more for the pan)
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 garlic clove (grated)
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese (grated, about 4 cups)
- 10 ounces Gruyère cheese (grated, about 4 cups)
- Freshly ground black pepper
Instructions
- Preheat and Prepare Dish: Preheat your oven to 425°F (220°C) and generously butter a 9×13-inch baking dish to prevent sticking and promote even browning.
- Make Breadcrumb Topping: In a small bowl, toss the coarse bread crumbs with 2 tablespoons of extra-virgin olive oil until evenly coated. Add the grated pecorino cheese and mix thoroughly to combine all the flavors. Set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni noodles and cook according to package instructions, but remove them about one minute before they reach al dente to avoid overcooking. Drain the pasta and toss it with a light drizzle of olive oil to prevent sticking.
- Prepare Cheese Sauce: Using a large pot or the cleaned pasta pot, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook continuously for about 4 minutes until the mixture turns a light golden brown, indicating the roux is ready. Gradually whisk in 4 cups of whole milk, then add the grated garlic, Dijon mustard, smoked paprika, sea salt, and freshly ground black pepper. Bring the mixture to a gentle simmer while whisking constantly to prevent lumps.
- Incorporate Cheeses and Combine: Slowly add the sharp cheddar and Gruyère cheeses in portions, whisking thoroughly after each addition until fully melted. Continue cooking on medium-low heat for 6 to 8 minutes, whisking often, until the sauce thickens to a creamy consistency. Stir the cooked pasta into the sauce, making sure all noodles are coated evenly.
- Assemble and Bake: Transfer the cheesy pasta mixture into the prepared baking dish. Evenly sprinkle the prepared breadcrumb topping over the surface. Place the dish in the preheated oven and bake for approximately 20 minutes until the topping turns crisp and golden brown and the cheese beneath is bubbling.
Notes
- For best flavor, freshly grate the cheddar and Gruyère cheeses rather than using pre-shredded.
- If you prefer a spicier cheese sauce, add a pinch of cayenne pepper along with the smoked paprika.
- The bread crumb topping can be prepared in advance and stored in an airtight container.
- Consider using gluten-free pasta and flour to adapt this recipe for gluten-free diets.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
