Introduction
Macaroni and Cheese is the ultimate comfort food, but our ‘Mac and Cheese Supreme’ elevates this humble dish into a culinary masterpiece. This recipe moves beyond the standard stovetop version, featuring a rich, velvety Béchamel base, a three-cheese blend (Sharp Cheddar, Gruyère, and Mozzarella), and a crispy, golden Panko topping. Baked until bubbly and deeply browned, this supreme version is perfect for holiday gatherings, potlucks, or simply a decadent weeknight treat. It’s the perfect blend of creamy interior and crunchy exterior.
Ingredients
- 450 grams (1 pound) elbow macaroni or small pasta shells
- 60 grams (4 tablespoons) unsalted butter, plus extra for greasing
- 60 grams (4 tablespoons) all-purpose flour
- 950 ml (4 cups) whole milk, warmed
- 250 grams (9 oz) sharp cheddar cheese, freshly grated
- 100 grams (3.5 oz) Gruyère cheese, freshly grated
- 50 grams (1.5 oz) low-moisture mozzarella, freshly grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon hot sauce (optional, for depth)
- Salt and freshly ground black pepper, to taste
- For the Topping:
- 50 grams (1/2 cup) Panko breadcrumbs
- 30 grams (2 tablespoons) melted butter
Step-by-step Preparation
- Prepare the Pasta and Oven: Preheat your oven to 200°C (400°F). Grease a 9×13 inch baking dish. Cook the macaroni in salted water according to package directions, but remove it 2 minutes before the recommended time (al dente). Drain and set aside.
Tip: Undercooking the pasta ensures it won’t turn mushy during the final bake. - Make the Roux: In a large saucepan or Dutch oven, melt the 60g of butter over medium heat. Whisk in the flour and cook for 2 minutes, stirring constantly. This cooking time is essential to remove the raw flour taste.
- Build the Béchamel: Gradually whisk in the warmed milk, adding about 1 cup at a time. Continue whisking constantly until the sauce is smooth and begins to thicken, about 5 to 8 minutes. Bring the sauce to a gentle simmer, but do not boil aggressively.
Tip: Using warm milk prevents lumps and speeds up the thickening process. - Create the Cheese Sauce: Remove the saucepan from the heat. Stir in the Dijon mustard, nutmeg, hot sauce (if using), salt, and pepper. Add the grated cheeses (Cheddar, Gruyère, Mozzarella) in small handfuls, stirring until fully melted and smooth before adding the next batch. Reserve about 2 tablespoons of Cheddar for the topping.
Tip: Never boil a cheese sauce; high heat causes the cheese proteins to seize and results in a grainy texture. - Assemble and Bake: Pour the drained pasta into the cheese sauce and stir gently to combine. Transfer the mixture to the prepared baking dish. In a small bowl, mix the Panko breadcrumbs with the 30g of melted butter and the reserved grated cheddar. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake and Rest: Bake for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges. Remove from the oven and let it rest for 10 minutes before serving.
Tip: Resting allows the sauce to set slightly, preventing a watery result when serving.
Nutritional Information
Due to the high quantity of dairy and cheese, this Mac and Cheese Supreme is rich in calories, typically ranging from 550 to 650 calories per serving (based on 8 servings). It is an excellent source of protein and calcium, providing essential nutrients for bone health. While delicious, it is best enjoyed in moderation as part of a balanced diet.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, the oven is recommended to maintain the crispy topping: place individual portions in an oven-safe dish, cover loosely with foil, and bake at 180°C (350°F) until heated through (about 15-20 minutes). Alternatively, microwave in short bursts, though the topping will lose its crunch.
Conclusion
This Mac and Cheese Supreme is the definition of comfort food perfected. Serve it alongside a fresh, crisp side salad to cut through the richness, or as a hearty side dish to barbecued ribs or slow-cooked pulled pork. For a delicious variation, try adding pre-cooked bacon pieces or a dash of truffle oil to the cheese sauce before baking. Enjoy this luxurious take on a timeless classic!