Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and grease a 9-inch baking dish; set aside.
- Bring 4 cups of water to a boil in a large pot. Add the elbow pasta and cook according to the package instructions, stopping one minute before fully done. Drain and toss with 1 tablespoon of butter; set aside.
- Melt 3 tablespoons of unsalted butter in a large pot over medium heat. Add the flour and whisk continuously for about 1 minute to form a roux.
- Slowly add the whole milk, whisking to combine. Continue whisking while adding the remaining milk and the heavy cream. Stir in the garlic powder, black pepper, and salt. Cook the sauce for 5 minutes, stirring frequently, until thickened.
- Remove the pot from heat. Add the Gruyere cheese and sharp cheddar cheese (reserve 1 cup of cheese to use later). Stir well until the cheese is melted and the sauce is smooth.
- Combine the cooked pasta with the cheese sauce, stirring so all the pasta is well coated.
- Spread half of the macaroni and cheese mixture evenly in the prepared baking dish. Sprinkle the reserved 1 cup of cheese over this layer. Add the remaining mac and cheese on top.
- Bake for 20 minutes, or until the top is light golden brown. Serve the baked mac and cheese hot.
Nutrition
Notes
To prevent mushy pasta, boil the macaroni for just one minute less than the package directs before baking. For a crispier, more complex topping, you can add panko breadcrumbs mixed with melted butter and Parmesan cheese, though this version is classic without. Let leftovers cool, then cover and refrigerate for up to four days; reheat in a 350°F oven, covered, until hot. For best results, assemble ahead and bake just before serving, or freeze the unbaked dish for up to three months. To substitute Gruyere, fontina or Gouda also work well.