Description

Melissa Jo’s Baked Macaroni & Cheese is a rich, creamy, and cheesy comfort food classic, featuring a blend of cheddar, mozzarella, Gruyere, and Velveeta cheeses combined into a velvety sauce. The pasta is cooked just under al dente and baked with a buttery seasoned panko breadcrumb topping, creating a perfect balance of creamy interior and a golden, crispy crust.

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, to taste
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 them for 1 minute less than al dente as they will finish cooking in the oven. Drain and set aside.
Prepare the Cheese Sauce: In a large pot, melt 4 tablespoons of salted butter over medium to medium-low heat. Add the diced sweet onion and sauté until translucent but not browned, to gently soften and infuse flavor. Sprinkle in 3 tablespoons of flour and whisk continuously to form a smooth roux, keeping the heat low to medium-low.
Add Wine and Milk: Pour in ½ cup of white wine while whisking; the mixture will appear goopy, which is normal. Slowly add 4 cups of room-temperature whole milk in about ½ cup increments, whisking continuously over low heat.
Simmer Sauce: Once all milk is added, slightly increase the heat to bring the sauce to a gentle low boil. Immediately reduce the heat to a very low simmer and continue whisking until the sauce thickens enough to leave a line when running your finger down the back of a spoon.
Add the Cheeses: Reduce heat to low. Add the shredded cheddar cheese (except for 1 cup reserved for topping), shredded mozzarella (reserve about ¼ cup for topping), and all Gruyere cheese. Stir slowly until melted and smooth. Add Velveeta cubes and stir until completely melted. Taste and season with salt and cracked black pepper, adjusting carefully as cheeses add saltiness.
Assemble the Dish: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. Spread a thin layer of cheese sauce on the bottom of the dish. Add half of the cooked noodles, sprinkle some reserved mozzarella on top, and pour half of the cheese sauce over. Add the remaining noodles and sauce, gently mixing so all noodles are coated evenly. Top with the remaining reserved cheddar and mozzarella cheeses.
Prepare the Crunchy Topping: In a bowl, combine 1½ cups seasoned panko breadcrumbs with 4 tablespoons melted butter. Sprinkle this mixture evenly over the assembled macaroni and cheese for a golden, crispy crust.
Bake: Bake uncovered at 350°F (175°C) for 45 to 50 minutes, or until the dish is bubbling and the topping is beautifully golden brown. Remove from oven and let rest briefly before serving.

Notes

Cooking the pasta slightly under al dente ensures it finishes cooking perfectly in the oven without becoming mushy.
Sauté onions only until translucent to retain a subtle sweetness without adding bitterness.
Adding cheeses slow and low prevents sauce from becoming grainy or scorched.
Reserved cheeses on top help create a rich melted cheese layer under the crunchy topping.
Use whole milk at room temperature for smooth sauce integration and to avoid curdling.
Season carefully after adding cheese since cheese already contains salt.
Let the baked mac & cheese rest a few minutes before serving to thicken up for cleaner slices.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: American

Keywords: baked macaroni and cheese, creamy mac and cheese, cheesy pasta bake, comfort food, cheesy casserole