Description
This creamy mac and cheese recipe features a rich blend of Gruyère and extra-sharp Cheddar cheeses combined with tender elbow macaroni, infused with fresh thyme and a hint of nutmeg. A buttery panko topping adds the perfect crunchy finish after baking to bubbly golden perfection.
Ingredients
Pasta
- 1 pound elbow macaroni or cavatappi
Sauce
- 1 quart milk
- 8 tablespoons unsalted butter, divided
- 1/2 cup all-purpose flour
- 4 cups grated Gruyère cheese
- 2 cups grated extra-sharp Cheddar cheese
- 4-6 sprigs fresh thyme, leaves removed and stems discarded
- Kosher salt (about 1 teaspoon plus more as needed)
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon nutmeg
Topping
- 1/2 cup panko bread crumbs, more if desired
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the mac and cheese.
- Cook Pasta: Cook the elbow macaroni according to the package directions until al dente. Drain well to remove excess water.
- Heat Milk: While the pasta cooks, heat the milk in a small saucepan just until it begins to simmer, ensuring it’s hot but not boiling.
- Make Roux and Cheese Sauce: In a large pot, melt 6 tablespoons of butter over low heat. Stir in the flour to create a roux and cook for about 2 minutes until golden brown, stirring frequently to prevent burning. Gradually add the hot milk in a steady stream, cooking for an additional one to two minutes until the mixture thickens. Remove from heat and stir in the grated Gruyère, extra-sharp Cheddar, fresh thyme leaves, 1 teaspoon kosher salt, black pepper, and nutmeg until smooth. Add the drained macaroni and stir to combine thoroughly. Pour this mixture into a 3 to 4-quart baking dish.
- Prepare Topping and Bake: Melt the remaining 2 tablespoons of butter in a skillet or pan, then add the panko bread crumbs and toss to coat them evenly in butter. Sprinkle the buttery panko topping evenly over the macaroni and cheese in the baking dish. Bake in the preheated oven for 30 to 35 minutes until the sauce is bubbly and the top is golden brown and crisp.
Notes
- Using fresh thyme adds an herby aroma that complements the cheeses well; feel free to substitute with dried thyme if fresh is unavailable, using about one-third the amount.
- Gruyère cheese can be replaced with other melty cheeses like Fontina or Swiss if preferred.
- For a richer flavor, use whole milk or a combination of milk and cream.
- Make sure to cook the pasta just until al dente to avoid it becoming mushy after baking.
- The panko topping can be omitted or replaced with crushed crackers for a different texture.
- This recipe can be prepared ahead of time and baked just before serving; refrigerate the assembled dish and bake an additional 5-10 minutes if cold from the fridge.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
