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The BEST Homemade Baked Mac and Cheese

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Creamy, cheesy baked mac and cheese with a crunchy Panko-Parmesan topping, made with sharp cheddar, Gruyere, and Parmesan cheeses for rich flavor and perfect comfort food.

Ingredients

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 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
  • 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 oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
  2. Combine shredded cheeses in a large bowl and set aside.
  3. Cook pasta one minute shy of al dente according to package instructions. Drain, then place in a large bowl.
  4. Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing cheese sauce.
  5. Melt butter in a deep saucepan or stock pot over medium heat.
  6. Whisk in flour and cook, whisking constantly, for about 1 minute until bubbly and golden.
  7. Gradually whisk in milk and heavy cream until smooth. Continue whisking until bubbles appear on the surface, then cook for another 2 minutes. Season with salt and pepper.
  8. Add 2 cups shredded cheese and whisk until smooth. Add another 2 cups and whisk until creamy and thick.
  9. Stir cooled pasta into cheese sauce until fully coated.
  10. Pour half of the mac and cheese into the baking dish. Top with remaining 2 cups shredded cheese, then add the remaining mac and cheese on top.
  11. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle evenly over the mac and cheese.
  12. Bake for about 30 minutes until bubbly and golden brown on top. Serve immediately.

Notes

 

  • Spice it up with cayenne pepper or diced jalapeño.
  • Mix in steamed broccoli, peas, or roasted cauliflower for a vegetarian option.
  • Use gluten-free pasta and flour substitutes for a gluten-free version.
  • Store leftovers in the refrigerator for up to 3 days.
  • Reheat in oven at 350°F for 15–20 minutes or microwave covered for 2–3 minutes.
  • Avoid freezing if possible; if freezing, thaw overnight before reheating.
  • Freshly shredded cheese melts better than pre-shredded.
  • Make vegan by substituting vegan cheeses and plant-based milk.

Nutrition

Find it online: http://recipesbyjanet.com/the-best-homemade-baked-mac-and-cheese/