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A close-up photo of Baked Mac and Cheese with charred spots on a golden cheese crust and herb garnish.

Baked Mac and Cheese with a Crispy Golden-Brown Crust

This elite Baked Mac and Cheese features a thick, pale yellow cheese sauce and a perfectly bubbly, golden-brown crust with charred peaks. A professional-grade comfort food recipe designed for the ultimate holiday table experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 cups
Course: Dinner, Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Recipe Ingredients
  • 1 lb (450g) Elbow Macaroni Cooked al dente
  • 1/2 cup (115g) Unsalted Butter
  • 1/2 cup (65g) All-Purpose Flour
  • 4 cups (950ml) Whole Milk Room temperature
  • 3 cups (340g) Sharp White Cheddar Freshly shredded
  • 2 cups (225g) Gruyère Cheese Divided use
  • 1/2 cup (50g) Grated Parmesan For the crust
  • 1 tsp (5g) Dijon Mustard
  • 1/4 tsp (1g) Nutmeg Ground
  • 2 tbsp (8g) Fresh Parsley Finely chopped for garnish

Equipment

  • 1 Fluted Ceramic Baking Dish Large 9x13 inch size
  • 1 Balloon whisk For a smooth roux

Instructions
 

Prep
  1. Cook macaroni in salted water for 2 minutes less than package instructions. Drain and set aside.
  2. Melt butter in a saucepan. Whisk in flour and cook for 2 minutes until it smells nutty.
  3. Slowly whisk in milk. Simmer until the sauce coats the back of a spoon.
  4. Remove from heat. Stir in cheddar, half the Gruyère, mustard, and nutmeg until smooth and pale yellow.
  5. Mix pasta with sauce in a fluted dish. Top with remaining Gruyère and Parmesan. Bake at 375°F (190°C) for 20 minutes.
  6. Broil for 2 minutes until dark charred spots appear. Garnish with chopped herbs and serve.

Notes

Use a mix of white and yellow cheddar to control the final color.
Always shred your own cheese for the creamiest melt.
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