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The BEST Homemade Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 77 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Find it online: https://slsrecipes.com/the-best-homemade-baked-mac-and-cheese-recipe-3/