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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 13 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 12 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This homemade baked mac and cheese recipe delivers a rich, creamy, and cheesy comfort dish made with a blend of sharp cheddar and Gruyere cheeses, coated in a smooth cheese sauce, and topped with a crispy golden panko and Parmesan crust. Perfectly baked to bubbly perfection, it serves as a classic crowd-pleaser for family dinners and special occasions.

Ingredients

Pasta

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

Instructions

  1. Preheat and prepare baking dish: Preheat the oven to 350°F. Lightly grease a large 3 to 4-quart baking dish and set aside. Combine the shredded cheddar and Gruyere cheeses in a large bowl and set aside.
  2. Cook pasta: Cook the elbow macaroni one minute shy of al dente according to package instructions. Drain and transfer to a large bowl.
  3. Coat pasta: Drizzle the hot pasta with olive oil and stir to evenly coat. Set aside to cool while you prepare the cheese sauce.
  4. Make roux: Melt 6 tablespoons unsalted butter in a deep saucepan or Dutch oven over medium heat.
  5. Add flour: Whisk in 1/3 cup all-purpose flour and continue whisking for about 1 minute until the mixture is bubbly and light golden in color.
  6. Add milk and cream: Gradually whisk in 3 cups whole milk and 1 cup heavy whipping cream, stirring continuously until the mixture is smooth. Cook until it bubbles on the surface, then continue whisking and cooking for another 2 minutes. Season with salt and pepper to taste.
  7. Add cheese: Stir in 2 cups of the shredded cheese blend until melted and smooth. Add another 2 cups of cheese and whisk until creamy and thickened.
  8. Combine pasta and sauce: Add the cooled pasta to the cheese sauce and stir until all pasta is fully coated with the creamy cheese sauce.
  9. Layer mac and cheese: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle 2 cups of the remaining shredded cheese evenly over the top, then layer with the remaining mac and cheese mixture.
  10. Prepare topping and bake: In a small bowl, combine panko crumbs, shredded Parmesan cheese, melted butter, and smoked paprika. Sprinkle this mixture evenly over the mac and cheese. Bake in the preheated oven for about 30 minutes or until bubbly and golden brown on top. Serve immediately.

Notes

  • For best results, cook the pasta just shy of al dente to avoid overcooking in the oven.
  • You can substitute Gruyere with other melting cheeses like fontina or mozzarella if preferred.
  • If you like a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
  • The topping can be made gluten-free by using gluten-free panko breadcrumbs.
  • Make sure to serve hot to enjoy the creamy texture and crispy topping.

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