Description
Melissa Jo’s Baked Macaroni & Cheese is a rich and creamy comfort food classic elevated by a blend of sharp cheddar, gooey mozzarella, nutty Gruyere, and Velveeta cheeses. The pasta is cooked slightly under al dente and then combined with a slow-cooked silky cheese sauce. A crunchy, buttery panko breadcrumb topping adds the perfect texture contrast, making this casserole a crowd-pleasing, restaurant-quality dish.
Ingredients
Scale
Pasta:
- 1 lb large elbow noodles
Cheese Sauce:
- 4 tbsp salted butter
- ½ small sweet onion, diced
- 3 tbsp flour
- ½ cup white wine
- 4 cups whole milk, room temperature
- Salt & cracked black pepper, to taste
- 16 oz freshly shredded cheddar cheese (reserve 1 cup for topping)
- 8 oz freshly shredded whole-milk mozzarella (reserve ~¼ cup for topping)
- 4 oz freshly shredded Gruyere cheese
- 8 oz Velveeta, cut into cubes
Topping:
- 1½ cups seasoned panko breadcrumbs
- 4 tbsp melted butter
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow noodles and cook for 1 minute less than al dente; they will finish cooking in the oven. Drain the pasta and set aside.
- Make the Creamy Cheese Sauce: In a large pot, melt 4 tbsp salted butter over medium to medium-low heat. Add the diced onion and sauté until translucent but not browned, gently softening the onion to infuse subtle flavor. Sprinkle the flour over the butter and onion and whisk continuously to make a smooth roux, keeping the heat medium-low.
- Add Liquids: Whisk in the white wine first; the mixture may become slightly goopy. Begin adding the whole milk slowly, about ½ cup at a time, whisking continuously over low heat to blend smoothly. Once all milk is incorporated, increase heat slightly to bring the sauce to a gentle low boil, then reduce to a very low simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon with a visible line.
- Add the Cheeses: Reduce heat to low. Stir in most of the shredded cheddar (reserve 1 cup) and most of the shredded mozzarella (reserve about ¼ cup), along with all the shredded Gruyere. Stir slowly until the cheeses melt completely and the sauce becomes smooth. Add the Velveeta cubes last and stir until fully melted and incorporated into the sauce.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring gently to coat the noodles evenly with the creamy sauce.
- Prepare Breadcrumb Topping: In a small bowl, toss the seasoned panko breadcrumbs with 4 tbsp melted butter until well combined.
- Assemble and Bake: Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a baking dish. Evenly sprinkle the reserved cheddar and mozzarella cheeses on top, then cover with the buttery breadcrumb mixture. Bake uncovered for approximately 25-30 minutes, or until the topping is golden brown and the cheese sauce is bubbling around the edges.
- Serve: Remove from oven and let it cool slightly before serving. Enjoy your creamy, cheesy baked macaroni and cheese!
Notes
- Cooking the pasta slightly under al dente is important as it continues to cook in the oven.
- Sauté the onions gently to avoid adding bitterness or burnt flavor.
- Add milk slowly and whisk constantly to avoid lumps in your sauce.
- The use of multiple cheeses, including Velveeta, creates a smooth and flavorful sauce with an excellent melt.
- For a gluten-free version, substitute the flour and panko breadcrumbs with gluten-free alternatives.
- To make ahead: Prepare up to assembly and refrigerate before baking; add additional baking time if baking from cold.
- Let the casserole rest for 10 minutes after baking for the sauce to set slightly.
