Restaurant-Style Baked Macaroni and Cheese
ID: 75076f18...
A comforting, restaurant-quality baked macaroni and cheese featuring a rich Mornay sauce made from Cheddar and Gruyère. It's topped with a golden, crispy Parmesan Panko crust for the perfect textural contrast.
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🍳 Cooking Flow
Prep ingredients by dicing onions, grating Cheddar/Gruyère blocks, and greasing the baking dish with butter. → Make a roux with butter, onions, and flour, then whisk in warm milk and simmer for 5 minutes to create a béchamel. → Melt 2/3 of the grated cheese into the sauce, then boil the macaroni for 3 minutes and mix directly into the cheese sauce. → Ladle into the baking dish, top with the remaining grated cheese and a seasoned Parmesan Panko crumb mixture. → Bake at 400°F (200°C) for 20 minutes until golden and bubbling, then let rest for 5 minutes before serving.
Cooking Steps
Brief Cooking Order
Prep ingredients by dicing onions, grating Cheddar/Gruyère blocks, and greasing the baking dish with butter. → Make a roux with butter, onions, and flour, then whisk in warm milk and simmer for 5 minutes to create a béchamel. → Melt 2/3 of the grated cheese into the sauce, then boil the macaroni for 3 minutes and mix directly into the cheese sauce. → Ladle into the baking dish, top with the remaining grated cheese and a seasoned Parmesan Panko crumb mixture. → Bake at 400°F (200°C) for 20 minutes until golden and bubbling, then let rest for 5 minutes before serving.
Introduction
A comforting, restaurant-quality baked macaroni and cheese featuring a rich Mornay sauce made from Cheddar and Gruyère. It's topped with a golden, crispy Parmesan Panko crust for the perfect textural contrast.
Step 1
Finely dice the yellow onion. Grate the blocks of Cheddar and Gruyère cheeses, mixing them together on a baking sheet. Reserve 1/3 of the grated cheese mixture for the topping and set the remaining 2/3 aside for the sauce.
Step 2
Rub a small pat of butter all over the inside of your baking dish to prevent the pasta from sticking and to ensure a golden, crispy edge.
Step 3
In a heavy-bottomed Dutch oven over medium heat, melt 1 stick of unsalted butter.
Step 4
Add the diced onion to the melted butter, season with a pinch of kosher salt, and cook until translucent and fragrant, about 3-5 minutes.
Step 5
Sprinkle the flour over the onions and butter. Whisk constantly for about 2 minutes to cook out the raw flour taste and form a smooth roux.
Ingredients List
Important Notes
Always grate your cheese from a block rather than buying pre-shredded cheese. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
Undercook the pasta by 2-3 minutes because it will continue to cook and absorb moisture while baking in the oven.
Transferring the pasta directly from the pot to the sauce with a spider helps bring some starchy pasta water along, which aids in binding the sauce.
Letting the baked dish rest for 5 minutes after taking it out of the oven allows the cheese sauce to thicken and settle, making it much easier and cleaner to serve.
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