The BEST Homemade Baked Mac and Cheese Recipe

Why You’ll Love This Recipe

• Ultra Creamy Texture: The combination of whole milk and heavy cream creates a luscious cheese sauce that coats every noodle.

• Flavorful Cheese Blend: Sharp cheddar and Gruyère cheeses provide a depth of flavor that's both classic and sophisticated.

• Crunchy Topping: A mix of Panko breadcrumbs, Parmesan cheese, and butter adds a delightful crunch to each bite.

• Make-Ahead Friendly: Prepare it in advance and bake when ready, making it ideal for entertaining.

• Kid and Adult Approved: A universally loved dish that's sure to please palates of all ages.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 16 oz elbow macaroni (or other tubular pasta)

• 1 tablespoon extra virgin olive oil

• 6 tablespoon unsalted butter

• ⅓ cup all-purpose flour

• 3 cups whole milk

• 1 cup heavy whipping cream

• 4 cups sharp cheddar cheese, shredded

• 2 cups Gruyère cheese, shredded

• Salt and pepper, to taste

• 1 ½ cups Panko breadcrumbs

• 4 tablespoon butter, melted

• ½ cup Parmesan cheese, shredded

• ¼ teaspoon smoked paprika (or regular paprika)

Directions

1. Preheat oven to 350°F (175°C). Lightly grease a large 3-quart or 4-quart baking dish and set aside.

2. Cook the pasta one minute shy of al dente according to package instructions. Drain and place in a large bowl. Drizzle with olive oil and stir to coat. Set aside.

3. In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and continue whisking for about 1 minute until the mixture is golden and bubbly.

4. Gradually whisk in the milk and heavy cream. Continue whisking until the mixture is smooth and starts to thicken, about 2-3 minutes.

5. Remove the saucepan from heat and stir in the shredded cheddar and Gruyère cheeses until melted and smooth. Season with salt and pepper to taste.

6. Add the cooked pasta to the cheese sauce and stir until well combined. Pour the mixture into the prepared baking dish.

7. In a small bowl, combine the Panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Sprinkle evenly over the mac and cheese.

8. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the cheese is bubbling.

9. Remove from oven and let it rest for 5 minutes before serving.

Servings and Timing

• Servings: 12

• Prep Time: 20 minutes

• Cook Time: 30 minutes

• Total Time: 1 hour

Variations

• Cheese Options: Feel free to experiment with different cheeses like mozzarella, jack, or pepper jack for added flavor.

• Add-Ins: Incorporate caramelized onions or sautéed vegetables for extra texture and taste.

• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce for a spicy kick.

• Gluten-Free: Use gluten-free pasta and breadcrumbs to accommodate dietary restrictions.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. Alternatively, microwave individual portions on medium heat until hot.

FAQs

How can I prevent the cheese sauce from becoming grainy?

Ensure you're using freshly shredded cheese, as pre-shredded varieties contain additives that can affect melting. Also, avoid overheating the cheese sauce; melt the cheese over low heat and stir continuously.

Can I make this mac and cheese ahead of time?

Yes, assemble the dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before baking as directed.

What can I use instead of Gruyère cheese?

Jarlsberg Swiss cheese is a great substitute. Other options include mozzarella, jack, or pepper jack for a different flavor profile.

How do I make the topping extra crispy?

Broil the mac and cheese for an additional 2-3 minutes after baking, keeping a close eye to prevent burning.

Can I use different types of pasta?

Absolutely. While elbow macaroni is traditional, other tubular pastas like penne, rigatoni, or cavatappi work well.

Is it necessary to use both milk and heavy cream?

Using both provides a richer, creamier sauce. However, you can use all milk for a lighter version or all heavy cream for an even richer dish.

How do I store leftovers?

Place leftovers in an airtight container and refrigerate for up to 4 days. Reheat as needed.

Can I freeze this mac and cheese?

Yes, freeze the baked mac and cheese in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

What can I serve with this dish?

This mac and cheese pairs well with a fresh green salad, roasted vegetables, or grilled meats.

How can I add protein to this recipe?

Incorporate cooked chicken or ham into the cheese sauce before baking for added protein.

Conclusion

This homemade baked mac and cheese is a delectable blend of creamy cheese sauce and crunchy topping, making it a standout dish for any occasion. Whether you're serving it at a family gathering or enjoying a cozy night in, this recipe is sure to satisfy. Feel free to customize it with your favorite cheeses and add-ins to make it uniquely yours.