Baked Holiday Mac and Cheese

Creamy cheddar and Gruyère pasta under buttery crumbs makes a crowd-friendly holiday casserole.

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Substitutions

Use all cheddar instead of Gruyère. A gluten-free flour blend, pasta, and crumbs can be used together.

Practical tip

Shred cheese from a block for a smoother sauce, and avoid overcooking the pasta before baking.

Storage and reheating

Refrigerate for up to 4 days. Reheat covered to 165°F (74°C), uncovering briefly to crisp the top.

Recipe card

Baked Holiday Mac and Cheese

Creamy cheddar and Gruyère pasta under buttery crumbs makes a crowd-friendly holiday casserole.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Servings: 10 servings

Course: Main Course

Cuisine: French

Calories: 506

Ingredients Method Notes

Ingredients

  

• 1 lb 450 g elbow macaroni
• 4 tbsp 56 g butter
• 1/4 cup 32 g all-purpose flour
• 4 cups 960 ml milk
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1 tsp fine salt
• 1/2 tsp black pepper
• 3 cups 340 g shredded sharp cheddar
• 1 cup 115 g shredded Gruyère
• 1 cup 60 g panko breadcrumbs
• 2 tbsp 28 g melted butter

Method

 

1. Heat the oven to 375°F (190°C). Grease a 9-by-13-inch baking dish. Cook macaroni 2 minutes less than package directions and drain.
2. Melt 4 tablespoons butter in a saucepan. Whisk in flour for 1 minute, then gradually whisk in milk. Cook until thickened.
3. Remove from heat. Stir in mustard, garlic powder, salt, pepper, cheddar, and Gruyère until smooth. Combine with pasta.
4. Spread in the dish. Mix panko with melted butter and scatter on top. Bake for 22 to 27 minutes, until bubbling and the center reaches 165°F (74°C).

Notes

See the estimated nutrition and explanation below.

More recipes to try: Creamy Tomato Orzo with Spinach · Garlic Butter White Bean Pasta.