Baked Mac and Cheese Recipe

Introduction

Baked mac and cheese is a classic comfort dish that combines creamy, cheesy sauce with tender pasta, all topped with a crunchy golden crust. This recipe uses a blend of Gruyere and sharp cheddar cheeses for rich flavor and a panko breadcrumb topping for perfect texture.

Ingredients

• 16 oz elbow macaroni, cooked (or substitute with another tubular pasta)
• 6 tbsp unsalted butter, divided
• 1 cup heavy whipping cream
• 3 cups whole milk
• 1 tbsp extra virgin olive oil
• 1/3 cup all-purpose flour
• 2 cups Gruyere cheese, shredded
• 4 cups sharp cheddar cheese, shredded
• Salt and pepper, to taste
• 1 1/2 cups panko breadcrumbs
• 4 tbsp melted butter (for topping)
• 1/2 cup Parmesan cheese, shredded
• 1/4 tsp smoked paprika or regular paprika

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Lightly grease a 3-quart or 4-quart baking dish and set aside. In a large bowl, combine the shredded cheddar and Gruyere cheeses, then set aside.
2. Step 2: Cook the elbow macaroni one minute less than package instructions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil, stir to coat evenly, and allow to cool slightly.
3. Step 3: In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until bubbly and light golden.
4. Step 4: Gradually pour in the whole milk and heavy cream, whisking until the sauce is smooth and starts to thicken. Continue whisking for an additional 2 minutes after bubbles form on the surface. Season with salt and pepper.
5. Step 5: Stir in 2 cups of the mixed cheeses, whisking until fully melted and smooth. Add another 2 cups of cheese and continue whisking until sauce is thick and creamy.
6. Step 6: Combine the cooled pasta with the cheese sauce, ensuring noodles are well-coated. Transfer half the mac and cheese to the prepared baking dish. Sprinkle with 2 cups of the remaining shredded cheese, then add the rest of the mac and cheese mixture on top.
7. Step 7: In a small bowl, mix the panko breadcrumbs with the melted butter, Parmesan cheese, and paprika. Evenly distribute this mixture over the macaroni.
8. Step 8: Bake in the preheated oven for 30 minutes or until the top is golden brown and the cheese sauce is bubbling. Serve hot and enjoy!

Tips & Variations

• For an extra smoky flavor, use smoked cheddar or add a dash of smoked paprika to the cheese sauce.
• You can prepare this dish a day in advance and bake just before serving, which is perfect for gatherings.
• Substitute elbow macaroni with cavatappi, penne, or rigatoni for a different pasta shape.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through and the top is crisp again, about 15-20 minutes. Avoid microwaving to keep the crust crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese for this recipe?

Yes, you can experiment with other cheeses like mozzarella, fontina, or Monterey Jack. Just keep in mind that melting qualities and flavor will vary.

Is it possible to make this gluten-free?

Absolutely. Use gluten-free pasta and replace the all-purpose flour with a gluten-free alternative such as rice flour or a gluten-free flour blend. Also, ensure the breadcrumbs are gluten-free or omit them for topping.

Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.4 from 93 reviews

This classic Baked Mac and Cheese recipe features creamy cheese sauce made with sharp cheddar and Gruyere, coated al dente elbow macaroni, and a crunchy golden panko breadcrumb topping. Baked to bubbly perfection, it’s a comforting and indulgent dish perfect for family meals or cozy gatherings.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 16 oz elbow macaroni, cooked al dente

Cheese Sauce

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

Topping

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

Instructions

1. Preheat and Prep: Preheat the oven to 350°F (175°C) and lightly grease a 3- or 4-quart baking dish to prevent sticking. Set aside.
2. Cook Pasta: Boil the elbow macaroni one minute less than package instructions for al dente texture. Drain well, then drizzle with olive oil to coat and prevent sticking. Allow to cool slightly.
3. Make Roux: In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute until bubbly and lightly golden, creating a roux base.
4. Add Dairy: Gradually pour in the whole milk and heavy cream while whisking to ensure a smooth sauce. Continue whisking as it thickens for about 2 more minutes after bubbling, then season with salt and pepper.
5. Incorporate Cheese: Stir in 2 cups of the cheddar and Gruyere cheese mixture until melted and smooth. Add another 2 cups of cheese and whisk until the sauce is thick, creamy, and fully melted.
6. Combine Pasta and Sauce: Mix the cooled pasta with the cheese sauce thoroughly to evenly coat all noodles.
7. Layer in Baking Dish: Place half of the mac and cheese mixture into the prepared baking dish. Sprinkle with 2 cups of the remaining shredded cheese, then top with the remaining half of the mac and cheese.
8. Prepare and Add Topping: In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and smoked paprika. Sprinkle this mixture evenly over the top of the mac and cheese.
9. Bake: Bake in the preheated oven for 30 minutes until the top is golden brown and the cheese sauce is bubbling. Serve hot and enjoy your creamy, crispy baked mac and cheese!

Notes

• For an extra smoky flavor, use smoked cheddar or add a dash of smoked paprika directly into the cheese sauce.
• This dish can be prepared a day in advance and baked just before serving, making it convenient for parties or meal prepping.
• Using a mix of Gruyere and sharp cheddar balances creamy meltability with rich sharpness.
• Ensure pasta is slightly undercooked before baking to prevent it from becoming mushy.

Keywords: baked mac and cheese, comfort food, cheesy pasta, creamy mac and cheese, Gruyere, cheddar, baked pasta casserole