Creamy Baked Mac and Cheese with Herbed Breadcrumbs
Learn how to make my favorite creamy baked mac and cheese with crispy herbed breadcrumbs - layered with flavors from sharp cheddar, Parmigiano Reggiano, and creamy Gruyere cheese. It's a crowd-pleasing recipe that everyone loves!
Servings 8
Calories 754kcal
Ingredients
Herbed Breadcrumbs
- 1/2 cup breadcrumbs
- 2 Tablespoons melted salted butter
- 1/4 cup finely grated Parmigiano Reggiano
- 1 Tablespoon chopped fresh parsley
- 1 Tablespoon chopped fresh basil
- 1/4 teaspoon garlic powder
Baked Mac and Cheese
- 1 lb dry shellbow macaroni, (or a similar macaroni pasta)
- 1 teaspoon kosher sea salt, Plus more salt for seasoning the pasta water
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups room-temperature whole milk
- 1/4-1/2 cup pasta water
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 16 oz freshly grated sharp cheddar cheese,
- 4 oz freshly grated gruyere cheese
- 4 oz freshly grated Parmigiano Reggiano, finely grated
Instructions
- Preheat the oven to 350℉. Grease a 9x13-inch baking dish with butter.
- Make the herbed breadcrumbs: In a small mixing bowl, combine the breadcrumbs, melted butter, Parmigiano Reggiano, garlic powder, basil, and parsley. Set aside for later.
- Combine the shredded cheddar and gruyere: Use your hands to toss the shredded cheddar and gruyere together. Keep the shredded Parmigiano Reggiano in a separate bowl.
- Cook the pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until it’s al dente. Reserve 1 cup of pasta water, then drain the rest.
- Make the roux for the cheese sauce: While the pasta cooks, melt 1/4 cup of butter in a large saucepan set over medium heat. Add 1/4 of flour and cook, whisking constantly, for 2 to 3 minutes.
- Slowly add the milk, then the cheese: Pour the milk slowly in with the flour and butter, whisking often, and cook for about 3-4 minutes until the mixture begins to thicken slightly. Spoon test: dip a small spoon into the sauce, if the sauce coats the back of the spoon nicely, the sauce is ready.Add 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/8 teaspoon nutmeg to the sauce and whisk to combine. Stir in the finely grated Parmigiano Reggiano first. Once melted, add half of the grated cheddar and Gruyere, reserving the rest for layering.
- Add the pasta: Transfer the cooked pasta to the cheese sauce and fold until incorporated. Add the reserved pasta water, about 1 tablespoon at a time, if needed, and stir until you reach your desired consistency. Tip: I personally like the pasta and cheese to be on the soupier side, so that it's nice and creamy after baking.
- Transfer to the baking dish: Carefully transfer half of the mac and cheese to the prepared baking dish. Top with half of the remaining cheese, then pour the remaining mac and cheese on top and sprinkle the remaining cheese over it, along with the herbed breadcrumbs.
- Bake: Then bake for 25 minutes, uncovered, until golden brown and bubbling. Let the mac and cheese cool for several minutes before serving. Enjoy!
Video
Notes
The more creamy, the better when baked. To prevent this mac and cheese from drying out during baking, it should be luscious and extra creamy when added to the oven. If the sauce is lacking creaminess, add more pasta water to revive it.
Leftovers: Keep leftovers refrigerated for up to 4-5 days.
Make it ahead of time: prepare the dish as instructed, but don't bake it. Cover and refrigerate it up to 2 days before baking and serving.
Nutrition
Serving: 0.5cup | Calories: 754kcal | Carbohydrates: 59.7g | Protein: 34.4g | Fat: 41.7g | Saturated Fat: 23.8g | Polyunsaturated Fat: 2.3g | Monounsaturated Fat: 11.2g | Trans Fat: 1g | Cholesterol: 120.3mg | Fiber: 2.3g | Sugar: 7.7g