Description
A rich, creamy, and gooey baked mac and cheese layered with sharp cheddar and Swiss cheeses, topped with a buttery Panko breadcrumb crust and a hint of fresh parsley for garnish.
Ingredients
Scale
Pasta and Sauce
- 1 pound dry elbow macaroni (1 box)
- 5 tablespoons unsalted butter (⅝ stick)
- ¼ cup minced onion
- 2 cloves garlic (minced)
- ¼ cup all-purpose flour
- 3¼ cups whole milk (room temperature)
- ½ cup sour cream (room temperature)
- 4 cups freshly shredded sharp cheddar cheese
- 2 cups freshly shredded Swiss cheese
Topping
- 3 tablespoons unsalted butter (⅜ stick)
- 1 cup Panko breadcrumbs
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- Chopped fresh parsley (optional, for garnish)
Instructions
- Cook the macaroni: Bring a large pot of salted water to a boil, add the elbow macaroni, and cook according to package instructions until al dente. Drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt 5 tablespoons of butter. Add the minced onion and garlic and sauté until fragrant and translucent, about 2-3 minutes. Stir in the flour and cook for 1-2 minutes to form a roux.
- Add the milk: Gradually whisk in the whole milk while stirring constantly to avoid lumps. Continue cooking and whisking until the sauce thickens and becomes smooth, about 5-7 minutes.
- Add sour cream and cheese: Remove the sauce from heat. Stir in the sour cream, then gradually add the shredded sharp cheddar and Swiss cheeses, stirring until melted and the sauce is creamy.
- Combine pasta and cheese sauce: Add the cooked macaroni into the cheese sauce and mix thoroughly to coat all the pasta evenly.
- Prepare breadcrumb topping: In a small saucepan, melt 3 tablespoons of butter. In a bowl, combine the melted butter with Panko breadcrumbs, kosher salt, and garlic powder.
- Assemble and bake: Preheat the oven to 350 degrees Fahrenheit. Pour the mac and cheese mixture into a greased baking dish. Evenly sprinkle the breadcrumb mixture on top. Bake uncovered for 25-30 minutes until the topping is golden brown and crispy.
- Garnish and serve: Remove from the oven and let cool slightly. Garnish with chopped fresh parsley if desired. Serve warm.
Notes
- Use freshly shredded cheese for best melting and flavor.
- Let the sauce thicken enough before adding cheese to prevent grainy texture.
- The sour cream adds tanginess and extra creaminess; do not skip it.
- Panko breadcrumbs give a crispier topping compared to regular breadcrumbs.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free pasta and breadcrumbs.
- Step-by-step photos can help visualize the process and ensure perfect results.
Nutrition
- Serving Size: 1 serving
- Calories: 783 kcal
- Sugar: 8 g
- Sodium: 667 mg
- Fat: 46 g
- Saturated Fat: 27 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 132 mg
