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The BEST Homemade Baked Mac and Cheese Recipe

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4.1 from 76 reviews

  • Author: Maggie
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This homemade baked mac and cheese recipe is the ultimate comfort food, featuring creamy cheese sauce made with sharp cheddar and Gruyere, combined with perfectly cooked elbow macaroni and topped with a crunchy, golden panko and Parmesan crust. Baked to bubbly perfection, it’s a crowd-pleaser perfect for family dinners or special occasions.

Ingredients

Pasta

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil

Cheese Sauce

  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • Salt and pepper to taste

Topping

  • 1 1/2 cups panko crumbs
  • 4 tbsp butter, melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp smoked paprika (or regular paprika)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a large 3 to 4-quart baking dish and set it aside. Combine the shredded cheddar and Gruyere cheeses in a large bowl and set aside for later use.
  2. Cook Pasta: Cook the elbow macaroni according to the package instructions but stop one minute before it reaches al dente. Drain the pasta well, then transfer it to a large bowl.
  3. Coat Pasta: Drizzle the cooked pasta with olive oil and stir to coat evenly. Set aside to cool while you prepare the cheese sauce.
  4. Make Roux: In a deep saucepan, Dutch oven, or stockpot, melt 6 tablespoons unsalted butter over medium heat.
  5. Add Flour: Whisk in 1/3 cup all-purpose flour and continue whisking for about 1 minute, until the mixture is bubbly and golden, forming a smooth roux.
  6. Add Milk and Cream: Gradually whisk in 3 cups whole milk and 1 cup heavy whipping cream until smooth. Keep whisking over medium heat until bubbles appear on the surface, then cook and whisk for an additional 2 minutes. Season with salt and pepper to taste.
  7. Add Cheese: Stir in 2 cups of the shredded cheese mixture, whisking until the sauce is smooth. Add another 2 cups of cheese and continue whisking until the sauce is creamy and thick.
  8. Combine Pasta and Sauce: Fold the cooled pasta into the cheese sauce, making sure each noodle is fully coated.
  9. Layer Mac and Cheese: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle with 2 cups of remaining shredded cheese, then top with the remaining macaroni mixture.
  10. Prepare Topping and Bake: In a small bowl, combine 1 1/2 cups panko crumbs, 1/2 cup Parmesan cheese, melted 4 tablespoons butter, and 1/4 teaspoon smoked paprika. Sprinkle this mixture evenly over the top. Bake in the preheated oven until bubbly and golden brown, about 30 minutes. Serve immediately for the best experience.

Notes

  • For best results, use freshly shredded cheese instead of pre-shredded for optimal melting and creaminess.
  • You can substitute Gruyere with Fontina or Mozzarella if desired.
  • Let the mac and cheese rest for a few minutes after baking to set for easier serving.
  • To make it spicier, add a pinch of cayenne pepper to the cheese sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat covered in the oven to maintain creaminess.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipeworthsaving.com/the-best-homemade-baked-mac-and-cheese-recipe/