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Savory Sweet and Tangy Baked Mac and Cheese Casserole

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A comforting baked mac and cheese casserole with a unique twist of sweetness from honey and tanginess from Dijon mustard, topped with a crispy breadcrumb crust.

Ingredients

Scale
  • 12 ounces elbow macaroni
  • 3 cups shredded sharp cheddar cheese (about 300 grams)
  • 1 cup shredded Gruyère cheese (about 100 grams)
  • 4 tablespoons unsalted butter (60 grams), divided
  • 1/4 cup all-purpose flour (30 grams)
  • 3 cups whole milk (720 ml), warmed
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup breadcrumbs (about 100 grams), preferably panko
  • 1/2 cup grated Parmesan cheese (about 50 grams)
  • Fresh thyme or parsley, a few sprigs chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly butter your baking dish so the casserole doesn’t stick.
  2. Cook the macaroni in a large pot of salted boiling water for 7-8 minutes until just al dente. Drain and set aside (rinse briefly with warm water if you want to stop the cooking immediately).
  3. In a medium saucepan, melt 2 tablespoons (30 grams) of butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly to cook out the raw flour taste.
  4. Slowly add the warmed milk in a steady stream while whisking, preventing lumps. Continue whisking and cooking until the sauce thickens and coats the back of a spoon, about 5 to 7 minutes.
  5. Remove from heat, stir in honey, Dijon mustard, garlic powder, smoked paprika, salt, and pepper to taste. Gradually add shredded cheddar and Gruyère, stirring until melted and smooth.
  6. Fold the cooked macaroni into the cheese sauce gently but thoroughly, making sure every piece is coated.
  7. In a small bowl, mix the breadcrumbs with the remaining 2 tablespoons (30 grams) melted butter, grated Parmesan, and a pinch of salt.
  8. Pour the cheesy macaroni into the buttered baking dish and spread evenly. Sprinkle the breadcrumb mixture evenly over the top.
  9. Bake uncovered for 25 to 30 minutes, until the top is golden brown and crisp and the cheese sauce is bubbly around the edges.
  10. Let the casserole sit for 5 minutes before serving to set up slightly. Garnish with fresh thyme or parsley if using.

Notes

Warm the milk before adding to the roux to prevent lumps and speed up thickening. Undercook pasta slightly as it will bake again. Toss breadcrumbs in melted butter before baking for a crunchy topping. Let casserole rest 5 minutes after baking to set. If topping browns too fast, cover loosely with foil halfway through baking.

Nutrition

Keywords: baked mac and cheese, casserole, comfort food, sweet and tangy, cheddar cheese, Gruyère, breadcrumb topping

Find it online: https://avabowls.com/savory-sweet-and-tangy-baked-mac-and-cheese-casserole-recipe-easy-and-delicious/