kiwi
Classic Baked Mac and Cheese
A 55-minute American dinner for 4 — 780 calories per serving.
per serving, estimated
A rich, creamy baked mac and cheese with a golden breadcrumb crust — sharp cheddar and gruyère in every bite, straight from the oven to the table.
Ingredients
Serves 4 · custom servings available with a Kiwi account
- 12 ounces elbow macaroni
- 4 tablespoons unsalted butter
- 3 tablespoons All-purpose flour
- 2½ cups Whole milk
- ½ cup heavy cream
- 8 ounces sharp cheddar cheese (freshly grated)
- 4 ounces gruyère cheese (freshly grated)
- 2 ounces Cream cheese (softened, cubed)
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper (freshly ground)
- ½ cup panko breadcrumbs
- 1 tablespoon unsalted butter (melted, for breadcrumb topping)
- 2 ounces sharp cheddar cheese (grated, for topping)
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
- Preheat the oven to 375°F and butter a 9×13-inch baking dish. 15 min
- Grate 8 oz sharp cheddar and 4 oz gruyère on the large holes of a box grater, then grate an additional 2 oz sharp cheddar separately for the topping; cube 2 oz softened cream cheese. 8 min
- Bring a large pot of well-salted water to a boil, add 12 oz elbow macaroni, and cook 2 minutes less than the package directions (it will finish in the oven); drain and set aside. 8 min
- In a small bowl, toss ½ cup panko breadcrumbs with 1 tablespoon melted butter until evenly coated; set aside. 2 min
- Timing-sensitive step. Melt 4 tablespoons butter in a large saucepan over medium heat, whisk in 3 tablespoons all-purpose flour, and cook, whisking constantly, for 1½ minutes until the roux turns pale golden. 3 min
- Timing-sensitive step. Gradually whisk in 2½ cups whole milk and ½ cup heavy cream, then cook over medium heat, whisking frequently, for 4–5 minutes until the sauce thickens enough to coat the back of a spoon. 5 min
- Reduce heat to low and stir in 1 teaspoon dijon mustard, ½ teaspoon garlic powder, ¼ teaspoon onion powder, ⅛ teaspoon cayenne, 1 teaspoon kosher salt, and ½ teaspoon black pepper.
- Timing-sensitive step. Add the cubed cream cheese and stir until fully melted, then add the grated cheddar and gruyère in two or three handfuls, stirring each addition until completely smooth before adding the next. 4 min
- Fold the drained macaroni into the cheese sauce until every piece is well coated, then pour the mixture into the prepared baking dish and spread evenly. 3 min
- Scatter the reserved 2 oz grated cheddar evenly over the top, then sprinkle the buttered panko breadcrumbs in an even layer. 2 min
- Bake at 375°F for 20–25 minutes until the sauce is bubbling at the edges and the breadcrumb topping is deep golden brown. 23 min
- Remove from the oven and rest for 5 minutes before scooping and serving. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.