Description

This classic Baked Mac and Cheese recipe features tender elbow macaroni enveloped in a rich, creamy cheese sauce made with sharp cheddar and Swiss cheeses. Topped with a crispy Panko breadcrumb crust seasoned with garlic powder and kosher salt, this dish offers gooey, cheesy comfort with a delightful crunch. Perfect for a family dinner or special occasion, it’s the ultimate comfort food that’s sure to please all ages.

Ingredients

Scale

Pasta

1 pound dry elbow macaroni (1 box)

Sauce

5 tablespoons unsalted butter (⅝ stick)
¼ cup minced onion
2 cloves garlic (minced)
¼ cup all-purpose flour
3¼ cups whole milk (room temperature)
½ cup sour cream (room temperature)
4 cups freshly shredded sharp cheddar cheese
2 cups freshly shredded Swiss cheese

Topping

3 tablespoons unsalted butter (⅜ stick)
1 cup Panko breadcrumbs
½ teaspoon kosher salt
¼ teaspoon garlic powder
Chopped fresh parsley (optional, for garnish)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil. Add the dry elbow macaroni and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
Make Roux: In a large saucepan over medium heat, melt 5 tablespoons unsalted butter. Add the minced onion and garlic and sauté until fragrant and translucent, about 2-3 minutes. Stir in ¼ cup all-purpose flour and cook while stirring continuously for about 2 minutes to form a roux (this thickens the sauce).
Prepare Cheese Sauce: Slowly whisk in 3¼ cups room temperature whole milk, ensuring no lumps form. Bring the mixture to a gentle simmer and cook until it thickens, about 5-7 minutes. Remove from heat and whisk in ½ cup sour cream until smooth. Gradually add the shredded sharp cheddar and Swiss cheeses, stirring until fully melted and creamy.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir well to ensure all the pasta is coated in the cheesy sauce.
Preheat Oven: Set your oven to 350°F (175°C) and grease a large baking dish (about 9x13 inches) with butter or non-stick spray.
Prepare Topping: In a small skillet over medium heat, melt 3 tablespoons unsalted butter. Stir in 1 cup Panko breadcrumbs, ½ teaspoon kosher salt, and ¼ teaspoon garlic powder, cooking until breadcrumbs are golden brown and crispy, about 3-5 minutes.
Assemble and Bake: Pour the macaroni and cheese into the prepared baking dish and spread evenly. Sprinkle the toasted breadcrumb mixture evenly over the top. Bake in the preheated oven for 25-30 minutes or until the topping is golden and the cheese is bubbling around the edges.
Garnish and Serve: Remove the mac and cheese from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley if desired before serving hot.

Notes

Use whole milk and room temperature sour cream for a smoother cheese sauce without lumps.
For extra cheesiness, try mixing in a bit of Gruyère or fontina cheese along with the cheddar and Swiss.
Make sure to toast the Panko breadcrumbs until golden for the crispiest topping.
Letting the baked mac and cheese rest before serving allows it to set and makes it easier to portion.
Step-by-step photos can help visualize each part of the process for best results.

Nutrition

Serving Size: 1 serving
Calories: 783 kcal
Sugar: 8 g
Sodium: 667 mg
Fat: 46 g
Saturated Fat: 27 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 59 g
Fiber: 2 g
Protein: 33 g
Cholesterol: 132 mg