Baked macaroni and cheese topped with an extra layer of golden, bubbly cheese. This delicious side dish is creamy, comforting and loaded with flavor.
Prep Time: 5 minutesminutes
Cook Time: 40 minutesminutes
Total Time: 45 minutesminutes
Servings: 12
Ingredients
2cupselbow noodles(use 2 1/2 cups if using large elbow noodles)
¼cupsalted butter
3-4Tablespoons all-purpose flour
2cupswhole milk
1-2teaspoonsyellow or dijon mustard
2-3cupsmedium or sharp cheddar cheese(shred from block)
1cupgruyere or jack cheese(shred from block)
½teaspoon seasoned salt
Ground black pepper, to taste
Optional: 1/2 cup breadcrumbs
Instructions
Preheat the oven to 350°F. Butter a 9x9-inch baking dish. Cook your noodles in a large pot of salted water (I like to add 1 Tablespoon salt) according to package. Drain once cooked.
In a large pot, melt butter over medium-low heat and whisk in flour. Cook 2 to 3 minutes, whisking consistently.
Whisk in milk and mustard. Bring to a simmer and then remove from heat.
Whisk in 2 cups cheddar cheese and 1 cup gruyere and stir until smooth and melted. Add in salt and pepper, to taste.
Stir in cooked noodles until combined.
Pour into prepared baking dish and sprinkle additional cheddar cheese over the top. Add breadcrumbs, if desired. Bake 15 to 20 minutes, or until cheese is bubbly. Broil 1 minute, if desired.
Notes
Cheese:
You can also substitute the sharp cheddar cheese for a milder one.
I love using gruyere as it adds a wonderful flavor and smooth and creamy texture, however you can substitute it for jack, colby, fontina or mozzarella. You could even just use all cheddar, if preferred.
Storage: Store leftovers in an airtight container in the refrigerator up to 3 to 4 days. Reheat by stirring in a little bit of milk and microwave partially covered with plastic wrap.Freezing: Freeze after it is assembled but before baking. Thaw on the day of, bake per .