Homemade Baked Mac and Cheese Recipe

Introduction

This homemade baked mac and cheese combines a rich, creamy cheese sauce with perfectly cooked pasta and a golden, crunchy breadcrumb topping. It’s the ultimate comfort food that’s both satisfying and delicious, perfect for family dinners or special occasions.

Ingredients

• 16 oz elbow macaroni (or other tubular pasta), cooked one minute shy of al dente
• 1 tablespoon extra virgin olive oil
• 6 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese, freshly shredded
• 2 cups Gruyere cheese, freshly shredded
• Salt and pepper to taste
• For the Topping
• 1½ cups panko bread crumbs
• 4 tablespoons melted butter
• ½ cup Parmesan cheese, shredded
• ¼ teaspoon smoked paprika (or regular paprika)

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly grease a large 3- or 4-quart baking dish and set aside.
2. Step 2: Bring a large pot of salted water to a boil. Cook the elbow macaroni one minute less than the package directs for al dente. Drain well and transfer to a large bowl. Drizzle with olive oil and stir to coat the noodles to prevent sticking. Set aside while you prepare the sauce.
3. Step 3: In a deep saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for about one minute, whisking constantly until it forms a smooth paste and turns slightly golden.
4. Step 4: Gradually whisk in the milk and heavy cream, stirring until smooth and bubbling. Continue cooking and whisking until the sauce thickens, about 3–5 minutes.
5. Step 5: Season with salt and pepper to taste, then slowly add in 2 cups of cheddar cheese and whisk until melted and smooth. Add another 2 cups of cheddar and continue whisking. Stir in the Gruyere cheese until the sauce is thick, creamy, and silky.
6. Step 6: Pour the drained pasta into the cheese sauce and stir until every noodle is evenly coated.
7. Step 7: Pour half of the mac and cheese into the prepared baking dish. Sprinkle with half of the remaining Gruyere and cheddar cheese, then pour over the rest of the pasta mixture. Top with the final layer of cheese.
8. Step 8: In a small bowl, combine panko bread crumbs, shredded Parmesan, melted butter, and smoked paprika. Mix well and sprinkle evenly over the mac and cheese.
9. Step 9: Bake uncovered in the preheated oven for about 30 minutes, until the sauce is bubbly and the topping is golden brown.
10. Step 10: Allow to rest for 5 minutes before serving.

Tips & Variations

• Change up the cheese: Try smoked Gouda, fontina, or Monterey Jack for extra flavor.
• Add a spicy kick: Include a pinch of cayenne pepper or chopped jalapeños in the sauce.
• Make it protein-packed: Stir in cooked bacon, ham, or shredded chicken for added heartiness.
• Include veggies: Broccoli florets or sautéed mushrooms add a nice texture and flavor.
• Make ahead: Assemble up to one day before baking and refrigerate until ready to bake.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a 300°F oven or microwave with a splash of milk to keep the sauce creamy. You can also freeze the mac and cheese in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded cheese?

It’s better to shred your own cheese because pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.

Why is my cheese sauce lumpy?

Whisk continuously and add the milk slowly to ensure a smooth, lump-free sauce.

Homemade Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.5 from 101 reviews

This homemade baked mac and cheese recipe features perfectly cooked elbow macaroni enveloped in a luscious, creamy cheese sauce made from sharp cheddar and Gruyere cheeses, topped with a golden, crunchy panko-Parmesan crust. It’s the ultimate comforting dish perfect for family dinners, holidays, or whenever you’re craving a classic American comfort food with a rich, cheesy twist.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Pasta and Sauce

• 16 oz elbow macaroni (or other tubular pasta), cooked one minute shy of al dente
• 1 tablespoon extra virgin olive oil
• 6 tablespoons unsalted butter
• ⅓ cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese, freshly shredded
• 2 cups Gruyere cheese, freshly shredded
• Salt and pepper to taste

Topping

• 1½ cups panko bread crumbs
• 4 tablespoons melted butter
• ½ cup Parmesan cheese, shredded
• ¼ teaspoon smoked paprika (or regular paprika)

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a large 3- or 4-quart baking dish and set it aside to prepare for assembling the mac and cheese.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook one minute less than package instructions for al dente texture. Drain thoroughly and transfer to a large bowl. Drizzle with olive oil and stir to coat the noodles to prevent sticking. Set aside while you make the cheese sauce.
3. Make the Cheese Sauce: In a deep saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for about one minute, stirring constantly until it forms a smooth roux and turns slightly golden. Gradually whisk in whole milk and heavy cream, stirring continuously until the sauce is smooth, bubbling, and thickened, about 3 to 5 minutes. Season with salt and pepper. Slowly add 2 cups cheddar cheese and whisk until melted and smooth. Add remaining 2 cups cheddar and continue stirring, then fold in Gruyere cheese until the sauce is thick, creamy, and silky.
4. Combine: Pour the drained pasta into the cheese sauce and stir gently to coat every noodle evenly with the creamy cheese mixture.
5. Layer: Pour half the mac and cheese into the prepared baking dish. Sprinkle half of the remaining shredded Gruyere and cheddar cheese on top. Then pour over the remaining pasta mixture and finish with the final layer of cheese for a rich, cheesy crust under the topping.
6. Make the Topping: In a small bowl, combine panko bread crumbs, shredded Parmesan cheese, melted butter, and smoked paprika. Mix thoroughly and sprinkle evenly over the assembled mac and cheese in the baking dish.
7. Bake: Bake uncovered in the preheated oven for about 30 minutes, or until the cheese sauce is bubbly and the topping is golden brown and crisp. Once baked, allow it to rest for 5 minutes before serving to set the sauce.

Notes

• Change up the cheese blend by substituting smoked Gouda, fontina, or Monterey Jack for unique flavor variations.
• Add a kick of heat with a pinch of cayenne pepper or chopped jalapeños mixed into the cheese sauce.
• Enhance protein content by stirring in cooked bacon, ham, or shredded chicken before baking.
• Incorporate vegetables like broccoli florets or sautéed mushrooms for added texture and nutrition.
• Assemble up to one day ahead and refrigerate; bake when ready for convenience.
• Store leftovers refrigerated in an airtight container for up to 3 days. Reheat gently in the oven or microwave with a splash of milk to maintain creaminess.
• Freeze assembled mac and cheese (before baking) in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before baking as directed.

Keywords: The BEST Homemade Baked Mac and Cheese, comfort food, classic mac and cheese, baked pasta casserole, creamy cheese sauce