Description
This Homemade Baked Mac and Cheese recipe delivers a creamy, cheesy comfort food classic with a crunchy golden panko topping. Featuring a rich cheese sauce made from sharp cheddar and Gruyere, perfectly cooked elbow macaroni, and a crispy, buttery crust, this dish is a timeless favorite that’s ideal for family dinners or gatherings.
Ingredients
Pasta
- 16 oz elbow macaroni (or other tubular pasta), cooked
- 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
- Preheat and prepare baking dish: Preheat your oven to 350°F. Lightly grease a large 3-quart or 4-quart baking dish and set it aside. Combine the shredded cheddar and Gruyere cheeses in a large bowl and set aside for later use.
- Cook pasta: Cook the elbow macaroni according to the package instructions but stop one minute before it reaches al dente. Drain the pasta and transfer it to a large bowl.
- Coat pasta with olive oil: Drizzle the cooked pasta with extra virgin olive oil and stir gently to coat. This helps prevent the pasta from sticking together while you prepare the cheese sauce.
- Make the roux: In a deep saucepan, Dutch oven, or stock pot, melt 6 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and continue whisking for about one minute until the mixture becomes bubbly and turns golden in color.
- Prepare cheese sauce: Gradually whisk in the whole milk and heavy whipping cream until the mixture is smooth. Continue whisking as it heats until bubbles form on the surface, then cook and whisk for an additional two minutes to thicken the sauce. Season with salt and pepper to taste.
- Add cheese to sauce: Stir in 2 cups of the shredded cheese mixture and whisk until smooth. Then add another 2 cups and continue whisking until the sauce is creamy, thick, and smooth.
- Combine pasta and cheese sauce: Stir the cooled pasta into the cheese sauce until all the pasta is fully coated and evenly combined.
- Assemble in baking dish: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle the remaining 2 cups of shredded cheese evenly over the layer, then top with the remaining mac and cheese mixture.
- Prepare topping: In a small bowl, mix together the panko breadcrumbs, shredded Parmesan cheese, melted butter, and smoked paprika until combined. Sprinkle this crispy topping evenly over the mac and cheese layers.
- Bake: Place the baking dish in the preheated oven and bake for about 30 minutes, or until the mac and cheese is bubbly and the topping is golden brown and crispy. Serve immediately for best taste and texture.
Notes
- Use freshly shredded cheese for better melting and flavor compared to pre-shredded cheese.
- Do not overcook the pasta; stopping just before al dente ensures it won’t be mushy after baking.
- You can substitute Gruyere with mozzarella or fontina for a different flavor profile.
- For a spicy kick, add a pinch of cayenne pepper or hot sauce to the cheese sauce.
- Allow the mac and cheese to rest for a few minutes after baking for easier serving.
