Easy Mac and Cheese Roux Recipe

Baked macaroni and cheese is a comforting dish that can be enjoyed as a weeknight dinner or served at a dinner party. This recipe uses a combination of four different cheeses to create a rich, creamy sauce with a crunchy breadcrumb topping.

To begin, cook the pasta according to package instructions until al dente. Drain the pasta and set it aside while you make the cheese sauce. In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 1/4 cup of all-purpose flour and whisk to combine. Cook the roux for about 1 minute, stirring constantly, until it starts to stick to the bottom of the pan.

Add 1/2 cup of grated onion and 2 cloves of minced garlic and cook until the onions are fragrant and beginning to soften. Then, gradually add in 2 cups of warm milk, whisking constantly to avoid lumps. Bring the mixture to a bare simmer and reduce the heat to medium-low. Let it cook for about 6-8 minutes, stirring occasionally, until the sauce is thickened and smooth.

Remove the sauce from the heat and stir in 1 cup of grated Parmesan cheese until melted and smooth. Add in 1/2 cup of grated Fontina cheese, 1/2 cup of grated Gruyère cheese, and 1/4 cup of grated cheddar cheese until well combined. Season the sauce with a pinch of cayenne pepper and English mustard powder for added depth of flavor.

Transfer the cooked pasta to a 2-qt baking dish and top it with the cheese sauce. Sprinkle 1/4 cup of panko breadcrumbs over the top and dot with an additional tablespoon of butter. Bake in a preheated oven at 375°F for about 20-25 minutes, or until the top is golden brown and the sauce is bubbly around the edges.

Remove from heat and let it cool for a few minutes before serving. This baked mac and cheese recipe makes 4-6 servings and can be easily doubled if you're hosting a crowd. With its creamy sauce and crunchy topping, this dish is sure to become a family favorite.

Easy mac and cheese roux