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

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

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.
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.
Toss Pasta: Drizzle the cooked pasta with 1 tablespoon of extra virgin olive oil and stir gently to coat, preventing sticking and adding flavor.
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.
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.
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.
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.
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.
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.
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