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Homemade Baked Mac and Cheese Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/homemade-baked-mac-and-cheese-recipe/