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The BEST Homemade Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 44 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 8-10 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Homemade Baked Mac and Cheese is a rich and creamy comfort food classic, featuring a luscious cheese sauce made from sharp cheddar and Gruyere, baked to golden perfection with a crispy panko and Parmesan breadcrumb topping. Perfect for family dinners or gatherings, this recipe yields 8 to 10 servings of cheesy, indulgent pasta baked in the oven.

Ingredients

Pasta

  • 16 oz elbow macaroni (or other tubular pasta), cooked
  • 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 breadcrumbs
  • 4 tbsp butter, melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp smoked paprika (or regular paprika)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 3-quart or 4-quart baking dish thoroughly and set it aside for assembling the casserole later.
  2. Prepare Cheeses and Pasta: In a large bowl, combine the shredded sharp cheddar and Gruyere cheeses. Meanwhile, cook the elbow macaroni or your chosen tubular pasta until slightly underdone (al dente), then drain well. Drizzle the hot pasta with olive oil to prevent sticking and set aside.
  3. Make the Roux and Sauce: In a large saucepan over medium heat, melt 6 tablespoons of unsalted butter. Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly until bubbly and golden. Gradually whisk in the whole milk and heavy whipping cream, continuing to whisk until the mixture is smooth, thickened, and creamy. Season the sauce generously with salt and pepper to taste.
  4. Melt Cheese into Sauce: Add half of the shredded cheese mixture into the thickened sauce, whisking until the cheese is fully melted and incorporated. Then add the remaining cheese, stirring until the sauce becomes thick, rich, and velvety.
  5. Combine Pasta and Cheese Sauce: Stir the cooked pasta into the cheese sauce until every piece is thoroughly coated with the creamy mixture.
  6. Layer the Mac and Cheese: Pour half of the cheesy pasta mixture into the prepared baking dish. Sprinkle half of the remaining shredded cheese over the top. Then add the rest of the mac and cheese mixture on top to create two layers of cheesy goodness.
  7. Prepare and Add Topping: In a small bowl, combine the panko breadcrumbs, shredded Parmesan cheese, melted butter, and smoked paprika. Mix well and sprinkle evenly over the top layer of mac and cheese to create a crispy and flavorful crust.
  8. Bake: Place the baking dish in the preheated oven and bake for approximately 30 minutes, or until the topping is golden brown and the casserole is bubbly throughout.
  9. Rest and Serve: Remove the mac and cheese from the oven and let it cool slightly for a few minutes before serving to allow the sauce to set and enhance flavors.

Notes

  • To ensure perfectly creamy texture, do not overcook the pasta—it should be slightly underdone before baking.
  • You can substitute Gruyere with other melty cheeses like Fontina or Mozzarella if desired.
  • For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
  • Make sure to evenly grease the baking dish to prevent sticking and for easy serving.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best results.

Find it online: https://slsrecipes.com/the-best-homemade-baked-mac-and-cheese-recipe-2/