The BEST Homemade Baked Mac and Cheese Recipe

Introduction

Baked mac and cheese is a timeless comfort dish that brings creamy, cheesy goodness with a delightful crunchy topping. This recipe combines sharp cheddar and Gruyere cheeses for a rich flavor, all baked to golden perfection. It’s perfect for family dinners or special occasions.

Ingredients

• 16 oz elbow macaroni
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 4 cups sharp cheddar cheese, shredded
• 2 cups Gruyere cheese, shredded
• Salt and pepper, to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter, melted
• 1/2 cup Parmesan cheese, shredded
• 1/4 tsp smoked paprika

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a large baking dish to prevent sticking.
2. Step 2: Cook the elbow macaroni in boiling salted water until just under al dente, then drain and set aside.
3. Step 3: Drizzle the cooked pasta with olive oil and stir gently to coat evenly.
4. Step 4: In a deep saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for one minute to create a roux.
5. Step 5: Gradually pour in the whole milk and heavy cream while whisking continuously until the sauce is smooth and starts to bubble. Season with salt and pepper.
6. Step 6: Stir in half of the shredded cheddar and Gruyere cheeses until melted and smooth. Then add the remaining cheese and melt it into the sauce as well.
7. Step 7: Combine the cheese sauce with the pasta, mixing well to coat every piece.
8. Step 8: Layer half of the mac and cheese mixture into the baking dish. Sprinkle with some of the remaining shredded cheeses, then top with the rest of the mac and cheese mixture.
9. Step 9: In a small bowl, combine the panko crumbs, melted butter, Parmesan cheese, and smoked paprika. Sprinkle this mixture evenly over the top of the mac and cheese.
10. Step 10: Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the sauce is bubbly.

Tips & Variations

• For extra creaminess, add a dollop of cream cheese to the cheese sauce.
• Try mixing in cooked bacon or caramelized onions for added flavor.
• Use different cheeses like mozzarella or Monterey Jack to change the taste profile.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the cheese sauce.
• To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko crumbs.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F until heated through, or microwave in short intervals stirring in between to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make baked mac and cheese ahead of time?

Yes, you can prepare the mac and cheese up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes to ensure it’s heated through.

What can I use if I don’t have Gruyere cheese?

If Gruyere is not available, Swiss cheese or fontina are good substitutes. They melt well and have a mild flavor that complements cheddar nicely.

The BEST Homemade Baked Mac and Cheese Recipe

---

★★★★★

4.5 from 121 reviews

• Author: Marina
• Total Time: 1 hour
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This homemade baked mac and cheese recipe features a creamy, cheesy sauce made from sharp cheddar and Gruyere cheeses, combined with perfectly cooked elbow macaroni, all topped with a crispy, buttery panko and Parmesan crust. Baked until golden and bubbly, it’s the ultimate comfort food that’s rich and satisfying.

---

Ingredients

Scale 1x2x3x

Pasta

• 16 oz elbow macaroni
• 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 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

---

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a large baking dish with butter or non-stick spray to prevent sticking.
2. Cook Pasta: Boil the elbow macaroni in salted water until it is just under al dente. Drain the pasta thoroughly and transfer it to a bowl.
3. Toss Pasta: Drizzle the cooked pasta with 1 tablespoon of extra virgin olive oil and stir gently to coat, preventing sticking and adding flavor.
4. Make Roux: In a deep saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk in 1/3 cup of all-purpose flour and cook for about one minute to form a roux, which will thicken the sauce.
5. Add Dairy: Gradually pour in 3 cups of whole milk and 1 cup of heavy cream while continuously whisking to create a smooth, bubbly sauce. Season with salt and pepper to taste.
6. Melt Cheese: Stir in half of the shredded sharp cheddar and Gruyere cheeses into the sauce until fully melted and smooth. Then add the remaining shredded cheeses, stirring again until the sauce is rich and creamy.
7. Combine Pasta and Sauce: Pour the cheese sauce over the prepared pasta and stir until the elbow macaroni is evenly coated with the cheesy goodness.
8. Layer in Baking Dish: Place half of the mac and cheese mixture into the greased baking dish. Then add a layer of the remaining shredded cheeses on top, followed by the rest of the mac and cheese on top of the cheese layer.
9. Prepare Topping: In a small bowl, mix together 1 1/2 cups panko crumbs, 4 tablespoons melted butter, 1/2 cup shredded Parmesan cheese, and 1/4 teaspoon smoked paprika. Sprinkle this mixture evenly over the mac and cheese.
10. Bake: Bake in the preheated oven for about 30 minutes or until the topping is golden brown and the mac and cheese is bubbly throughout.

Notes

• For a richer flavor, let the cheese sauce simmer gently after adding the cheese but avoid boiling to prevent curdling.
• If you prefer a crispier topping, broil the mac and cheese for an additional 2-3 minutes after baking, watching carefully to avoid burning.
• Use freshly shredded cheeses rather than pre-shredded for better melting and texture.
• Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven for best results.
• You can substitute Gruyere with mozzarella or fontina if you want a milder taste.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: baked mac and cheese, homemade mac and cheese, creamy mac and cheese, cheddar mac and cheese, comfort food recipe