If you are craving a rich, irresistibly creamy comfort food, look no further than The BEST Homemade Baked Mac and Cheese Recipe. This dish transforms simple pantry staples like elbow macaroni and sharp cheddar into a velvety, golden casserole that’s both satisfying and nostalgic. Every bite delivers warm, cheesy goodness topped with a crunchy, buttery breadcrumb crust that just can’t be beaten. Whether you’re cooking for a family dinner or bringing a crowd-pleaser to a potluck, this baked mac and cheese is sure to become a beloved classic in your kitchen.
Ingredients You’ll Need
Gathering the right ingredients is key to creating The BEST Homemade Baked Mac and Cheese Recipe. Each ingredient plays its part in building layers of flavor and texture—from creamy cheese blends to a perfectly crispy topping that takes this dish over the top.
- 16 oz elbow macaroni: The classic pasta shape that holds onto sauce beautifully and ensures every bite is cheesy.
- 1 tbsp extra virgin olive oil: Helps to prevent the pasta from sticking and adds a subtle richness.
- 6 tbsp unsalted butter: Essential for creating a silky roux that thickens the cheese sauce.
- 1/3 cup all-purpose flour: Works with butter to form the base of the sauce, adding body and smoothness.
- 3 cups whole milk: Brings creaminess and balances the cheese’s sharpness.
- 1 cup heavy whipping cream: Adds decadence and extra richness to the sauce’s texture.
- 4 cups sharp cheddar cheese, shredded: The star cheese for robust, tangy flavor that defines this mac and cheese.
- 2 cups Gruyere cheese, shredded: Melts beautifully and lends a subtle nuttiness for depth.
- Salt and pepper: To taste; these simple seasonings bring out the full flavors.
- 1 1/2 cups panko breadcrumbs: Create a crunchy topping that contrasts perfectly with the gooey interior.
- 4 tbsp butter, melted: Mixed into the breadcrumbs for a golden, crispy crust.
- 1/2 cup Parmesan cheese, shredded: Boosts the topping with sharp, savory notes.
- 1/4 tsp smoked paprika (or regular paprika): Adds a subtle smoky finish and beautiful color to the crust.
How to Make The BEST Homemade Baked Mac and Cheese Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). Don’t forget to grease a 3-quart or 4-quart baking dish, so your mac and cheese doesn’t stick and is easy to serve straight from the pan.
Step 2: Prepare the Cheese and Pasta
In a large bowl, mix together the shredded cheddar and Gruyere cheeses—this blend is what makes this dish so decadently flavorful. Cook the elbow macaroni until it’s just shy of being fully tender, then drain and toss with olive oil to keep the noodles perfectly separated and shiny.
Step 3: Make the Cheese Sauce
Melt butter over medium heat in a large saucepan, then whisk in the flour and cook for about one minute until the mixture is bubbly and fragrant. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens into a smooth, luscious base for the cheese.
Step 4: Add Cheese to Sauce
Stir in half of your cheese mixture first, whisking until it melts fully into the sauce, then add the rest. Keep stirring until the sauce becomes thick, creamy, and irresistibly cheesy—it should coat the back of a spoon beautifully.
Step 5: Combine with Pasta
Fold the cooked pasta into the cheese sauce, making sure each piece is thoroughly coated with that luscious mixture. This even coating is key to ensuring every bite bursts with flavor.
Step 6: Layer the Mac and Cheese
Pour half of the mac and cheese into your prepared baking dish, then sprinkle half of the leftover cheese on top. Add the remaining mac and cheese in a thick second layer to build that perfect, gooey center.
Step 7: Add Topping and Bake
Mix panko breadcrumbs, Parmesan, melted butter, and smoked paprika in a small bowl, then sprinkle the mixture evenly over the mac and cheese. Pop it into the oven and bake for 30 minutes until the top is bubbly, golden, and irresistibly crunchy.
Step 8: Serve
Allow your masterpiece to cool just a little before serving so the cheese sauce firms up slightly but remains creamy. Get ready for smiles all around!
How to Serve The BEST Homemade Baked Mac and Cheese Recipe
Garnishes
Freshly chopped parsley or chives sprinkled on top add a burst of color and a hint of fresh flavor that brightens the richness of the dish.
Side Dishes
Pair this creamy baked mac and cheese with crisp green vegetables like steamed broccoli, roasted Brussels sprouts, or a fresh garden salad to balance the indulgence.
Creative Ways to Present
Serve it in individual ramekins for a charming, personal touch at dinner parties or layer with crispy bacon or caramelized onions for extra flavor dimensions that really wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mac and cheese in an airtight container in the refrigerator for up to three days. When stored properly, it retains its creamy texture and flavor beautifully.
Freezing
This dish freezes well! Portion it into freezer-safe containers and freeze for up to two months. Just thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to keep the breadcrumbs crispy. You can also microwave smaller portions but risk losing some crunch on top.
FAQs
Can I use different types of pasta for this recipe?
Absolutely! While elbow macaroni is traditional, other tubular or short pasta shapes like cavatappi or shells work wonderfully because they hold the cheese sauce well.
What cheese can I substitute if I don’t have Gruyere?
Swiss cheese is a great substitute that also melts smoothly and adds a mild, nutty flavor similar to Gruyere.
Is it okay to use low-fat milk or cream?
Whole milk and heavy cream give the best creaminess and richness. Using low-fat alternatives might result in a thinner sauce and less decadent flavor.
Can I add spices or herbs to customize the flavor?
Definitely! Feel free to add garlic powder, mustard powder, or fresh herbs like thyme to tailor the taste to your liking.
How do I get a crunchy topping without breadcrumbs?
You can use crushed crackers, crushed cornflakes, or even fried onions for an alternative crispy topping that adds extra flavor and texture.
Final Thoughts
This recipe is a true labor of love that rewards you with the creamiest, most flavorful baked mac and cheese you’ll ever make. The BEST Homemade Baked Mac and Cheese Recipe is not just a meal, but a hug on a plate—perfect for cozy nights or special gatherings. I wholeheartedly encourage you to try it out and watch it become a staple in your recipe collection, delighting friends and family every single time.
Print
The BEST Homemade Baked Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This homemade baked mac and cheese recipe offers a rich and creamy cheese sauce made with sharp cheddar and Gruyere cheeses layered with tender elbow macaroni, topped with a buttery, crispy panko and Parmesan breadcrumb crust, and baked to golden perfection. Perfect as a comforting main dish or a hearty side, this classic comfort food is sure to be a crowd-pleaser.
Ingredients
Pasta and Cheese
- 16 oz elbow macaroni (or other tubular pasta), cooked
- 1 tbsp extra virgin olive oil
- 4 cups sharp cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
Cheese Sauce
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 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
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 3-quart or 4-quart baking dish thoroughly and set it aside to prepare for layering the mac and cheese.
- Prepare the Cheese and Pasta: In a large bowl, mix together the shredded sharp cheddar and Gruyere cheeses. Cook the elbow macaroni until it is slightly underdone (al dente), as it will finish cooking in the oven. Drain the pasta and drizzle it with the extra virgin olive oil to prevent sticking, then set aside.
- Make the Cheese Sauce: In a large saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk in 1/3 cup of all-purpose flour and cook for about 1 minute until the mixture becomes bubbly and slightly golden, forming a roux. Gradually whisk in 3 cups of whole milk and 1 cup of heavy whipping cream until the sauce is smooth and thickened. Season with salt and pepper to taste.
- Add Cheese to Sauce: Stir in half of the shredded cheese mixture into the sauce, whisking continuously until melted and smooth. Then add the remaining cheese and continue stirring until the sauce becomes thick, creamy, and fully combined.
- Combine with Pasta: Add the cooked elbow macaroni to the cheese sauce and stir until all the pasta is thoroughly coated with the thick cheese sauce.
- Layer the Mac and Cheese: Pour half of the cheesy macaroni mixture into the prepared baking dish. Sprinkle half of the remaining cheese you set aside over this layer. Then add the remaining macaroni and cheese mixture on top.
- Add Topping and Bake: In a small bowl, mix together 1 1/2 cups panko breadcrumbs, 1/2 cup shredded Parmesan cheese, 4 tablespoons melted butter, and 1/4 teaspoon smoked paprika. Evenly sprinkle this breadcrumb topping over the layered mac and cheese. Bake in the preheated oven for 30 minutes, or until the top is bubbly and golden brown.
- Serve: Remove the baked mac and cheese from the oven and allow it to cool slightly before serving to let the sauce set and improve flavors.
Notes
- Using a mix of sharp cheddar and Gruyere adds depth and creaminess to the cheese sauce.
- Be sure to cook the pasta just shy of fully done to avoid mushiness after baking.
- The panko and Parmesan breadcrumb topping adds a delightful crunchy texture contrast.
- Smoked paprika in the topping adds subtle smoky flavor but can be omitted or substituted with regular paprika.
- Leftovers can be refrigerated and reheated; add a splash of milk when reheating to preserve creaminess.
