Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz elbow macaroni
- 1 1/2 tbsp kosher salt (for pasta water)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 cup heavy cream, warmed
- 8 oz sharp cheddar, freshly grated (about 2 cups)
- 4 oz Gruyère, freshly grated (about 1 cup)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (optional but recommended)
- 1/8 tsp ground nutmeg
- 1 tsp kosher salt (for sauce), 1/2 tsp black pepper
- Topping: 1 cup panko, 2 tbsp melted butter, 1/4 cup grated Parmesan, 1 tbsp chopped parsley, 1/4 tsp smoked paprika
Do This
- 1. Heat oven to 400°F. Grease a 9×13-inch (2.5–3 qt) baking dish.
- 2. Boil pasta in 4 qt water with 1 1/2 tbsp salt until 1 minute shy of al dente; drain.
- 3. Mix panko, melted butter, Parmesan, parsley, paprika, and a pinch of salt; set aside.
- 4. Make roux: melt 4 tbsp butter in a saucepan; whisk in flour for 1 minute.
- 5. Slowly whisk in warm milk and cream; simmer 3–4 minutes until thickened. Off heat, stir in cheddar, Gruyère, Dijon, spices, 1 tsp salt, and pepper until smooth.
- 6. Combine sauce with pasta; spread in dish. Top with breadcrumbs. Bake 15–18 minutes until bubbling and golden; rest 5 minutes.
Why You’ll Love This Recipe
- Ultra-creamy cheddar-Gruyère sauce that clings to every elbow.
- Buttery, toasty panko topping for a perfect crunch-to-creamy contrast.
- No fuss: classic roux method with reliable, repeatable results.
- Oven-baked for bubbly edges and golden color in under an hour.
Grocery List
- Produce: Fresh parsley
- Dairy: Whole milk, heavy cream, sharp cheddar, Gruyère, Parmesan, unsalted butter
- Pantry: Elbow macaroni, all-purpose flour, panko breadcrumbs, Dijon mustard, kosher salt, black pepper, garlic powder, cayenne, ground nutmeg, smoked paprika
Full Ingredients
Pasta
- 12 oz elbow macaroni
- 1 1/2 tbsp kosher salt (for the boiling water)
Creamy Cheddar-Gruyère Sauce
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 cup heavy cream, warmed
- 8 oz sharp cheddar, freshly grated (about 2 cups)
- 4 oz Gruyère, freshly grated (about 1 cup)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp cayenne (optional)
- 1/8 tsp ground nutmeg
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
Buttery Breadcrumb Topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/4 cup finely grated Parmesan
- 1 tbsp finely chopped fresh parsley
- 1/4 tsp smoked paprika
- Pinch of kosher salt
For Baking
- Unsalted butter or nonstick spray for the baking dish
Step-by-Step Instructions
Step 1: Heat the oven and prep the dish
Preheat the oven to 400°F. Place a rack in the center. Grease a 9×13-inch (2.5–3 quart) baking dish with butter or nonstick spray. Warm the milk and cream together in a small saucepan or microwave until just warm to the touch; this helps the sauce thicken smoothly.
Step 2: Boil the pasta
Bring 4 quarts of water to a vigorous boil and season with 1 1/2 tablespoons kosher salt. Add the elbow pasta and cook until 1 minute shy of al dente (usually 6–7 minutes). Drain well. Do not rinse. If not using immediately, toss with a teaspoon of butter to prevent sticking.
Step 3: Mix the crunchy topping
In a bowl, combine panko, melted butter, Parmesan, parsley, smoked paprika, and a small pinch of salt. Stir until the crumbs are evenly coated and slightly clumpy. Set aside.
Step 4: Make a roux
In a large saucepan or Dutch oven over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook, whisking constantly, for 1 minute to remove the raw flour taste. The mixture should look like a smooth paste and smell slightly nutty, but not brown.
Step 5: Build the béchamel
Gradually whisk in the warm milk and cream, a splash at a time at first, whisking until smooth before adding more. Once all liquid is in, bring to a gentle simmer and cook 3–4 minutes, stirring, until the sauce thickens to the consistency of light cream and leaves faint trails on the whisk.
Step 6: Melt in the cheeses and season
Remove the pan from heat. Whisk in Dijon, garlic powder, cayenne, nutmeg, 1 teaspoon kosher salt, and black pepper. Add the cheddar and Gruyère by the handful, stirring until fully melted and silky. Taste and adjust salt or pepper as needed. The sauce should be well-seasoned now.
Step 7: Combine, bake, and rest
Add the drained pasta to the cheese sauce and fold gently to coat. Scrape into the prepared baking dish and smooth the top. Sprinkle the buttery panko mixture evenly over the surface. Bake at 400°F for 15–18 minutes, until the edges are bubbling and the topping is golden. For deeper color, broil 1–2 minutes, watching closely. Let the mac and cheese rest 5–10 minutes so the sauce sets and clings to the elbows. Serve hot.
Pro Tips
- Shred cheese from blocks for the smoothest sauce; pre-shredded blends often contain anti-caking agents that can make sauces grainy.
- Warm dairy integrates faster and prevents lumps; cold milk cools the roux and slows thickening.
- Undercook the pasta by 1 minute; it finishes in the oven and stays pleasantly tender, not mushy.
- Season the sauce to taste before combining with pasta; the noodles will mute flavors slightly.
- Let it rest after baking; 5–10 minutes helps the sauce thicken just enough for creamy slices and clean scoops.
Variations
- Smoky Bacon-Jalapeño: Stir in 6 slices crisp-cooked chopped bacon and 1–2 seeded, sautéed jalapeños with the pasta for a smoky, mildly spicy twist.
- Broccoli Bake: Fold in 2 cups small broccoli florets blanched for 2 minutes, then drained, before baking for a veggie-packed version.
- Truffle Mushroom: Sauté 8 oz sliced cremini mushrooms in 1 tbsp butter until browned; add with 1–2 tsp white truffle oil to the finished sauce for an elegant, earthy flavor.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered at 350°F for 15–20 minutes (add a splash of milk to keep it creamy), then uncover for 5 minutes to re-crisp the topping. For make-ahead, assemble up to 24 hours in advance, but store the breadcrumb topping separately; add the crumbs just before baking so they stay crunchy. Freeze unbaked (without topping) up to 2 months; thaw overnight, top, and bake as directed. Avoid microwaving large portions, which can soften the crust—use the oven when possible.
Nutrition (per serving)
Approximate values: 740 calories; 42 g fat; 55 g carbohydrates; 31 g protein; 1.8 g fiber; 920 mg sodium. Actual values will vary based on brands and exact measurements.
