Looking for the ultimate comfort food? The BEST Homemade Baked Mac and Cheese is creamy, cheesy, and topped with a golden, buttery panko crust. Made with sharp cheddar and Gruyere, this recipe delivers rich, decadent flavors in every bite. Perfect for family gatherings or a cozy dinner at home, this baked mac and cheese is sure to be a hit!
Ingredients:
For the Mac and Cheese:
16 oz elbow macaroni (or any tubular pasta), cooked
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
For the Topping:
1 1/2 cups panko breadcrumbs
4 tbsp butter, melted
1/2 cup Parmesan cheese, shredded
1/4 tsp smoked paprika (or regular paprika)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 3-quart or 4-quart baking dish.
Prepare the Cheese and Pasta:
Combine shredded cheddar and Gruyere cheese in a large bowl and set aside. Cook the pasta according to package instructions, stopping just before it’s fully cooked. Drain, drizzle with olive oil, stir, and set aside.
Make the Cheese Sauce:
In a large saucepan or Dutch oven, melt butter over medium heat. Add the flour and whisk continuously for 1 minute, until the mixture is bubbly and golden. Gradually pour in milk and heavy cream, stirring until the mixture is smooth and thickened, about 2-3 minutes. Season with salt and pepper.
Add Cheese to the Sauce:
Slowly add half of the shredded cheese mixture to the sauce, whisking until it melts. Add the rest of the cheese mixture and continue whisking until the sauce is thick and creamy.
Combine with Pasta:
Add the cooked pasta to the cheese sauce, ensuring every piece is fully coated.
Layer the Mac and Cheese:
Pour half of the mac and cheese into the prepared baking dish, sprinkle with half of the remaining shredded cheese, and layer with the remaining mac and cheese.
Add Topping and Bake:
In a small bowl, combine the panko, Parmesan, melted butter, and smoked paprika. Sprinkle evenly over the mac and cheese. Bake for 30 minutes or until bubbly and golden brown on top.
Serve:
Serve immediately and enjoy this creamy, crunchy delight!
Serving Tips:
Serve Fresh and Hot: For the best experience, serve baked mac and cheese straight from the oven while it’s hot and the cheese is bubbly. Let it sit for about 5 minutes before serving so it firms up slightly but stays creamy.
Garnish Ideas: Sprinkle some chopped fresh parsley or chives on top for a pop of color and freshness. A light sprinkle of extra grated cheese on top just before serving can also add a little extra cheesy goodness.
Pairing Suggestions: Baked mac and cheese pairs well with a crisp salad, roasted vegetables, or garlic bread for a balanced meal.
Storage Tips:
Refrigerating: Transfer any leftovers to an airtight container and store in the refrigerator for up to 3-4 days.
Freezing: Baked mac and cheese can be frozen before or after baking. To freeze before baking, assemble the mac and cheese in a freezer-safe dish, wrap it tightly, and freeze for up to 2 months. To freeze leftovers, let the mac and cheese cool, then transfer to a freezer-safe container and freeze for up to 2 months.
Reheating: For best results, reheat in the oven at 350°F (175°C) until warmed through, about 20-25 minutes. Cover with foil to prevent the top from over-browning, and add a splash of milk to restore creaminess if needed. You can also microwave individual portions, adding a bit of milk and stirring partway through to keep it creamy.
Related Recipes:
FAQs:
Can I make this mac and cheese ahead of time?
Yes, you can prepare this dish in advance! Simply assemble the mac and cheese as instructed but don’t bake it yet. Cover it tightly and store it in the refrigerator for up to 24 hours. When you’re ready to bake, take it out of the fridge, add 10-15 minutes to the baking time, and bake until it’s hot and bubbly.
What’s the best way to keep the mac and cheese creamy when reheating?
To keep it creamy, add a splash of milk or cream before reheating. Cover the dish with foil and reheat in the oven at 350°F (175°C) for about 20-25 minutes. Stir halfway through to evenly distribute the heat and creaminess. For individual portions, you can also reheat in the microwave with a little added milk.
Can I substitute other cheeses?
Absolutely! While sharp cheddar and Gruyere provide a great flavor and texture balance, you can substitute other melting cheeses like mozzarella, fontina, Monterey Jack, or Colby. You can also mix in some Parmesan for added flavor. Just keep in mind that the type of cheese will impact the overall taste and creaminess.
How can I make the topping extra crispy?
For an even crispier topping, toast the panko breadcrumbs in a small pan with melted butter over medium heat until they’re golden, then mix in the Parmesan and paprika. Sprinkle this toasted mixture over the mac and cheese just before baking, and you’ll get an extra-crunchy topping!
Conclusion:
Whether it’s for a holiday meal, potluck, or a cozy night in, this baked mac and cheese is bound to be a hit. With its combination of creamy cheese sauce and crunchy topping, it’s a guaranteed crowd-pleaser.
📖 Recipe:
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The BEST Homemade Baked Mac and Cheese
- Total Time: 50 minutes
- Yield: 8-10 servings
- Diet: Vegetarian
Description
This ultimate homemade Baked Mac and Cheese is the perfect comfort food, featuring a creamy, cheesy sauce made with sharp cheddar and Gruyere, topped with a crispy panko crust. It’s an easy recipe that’s sure to be a family favorite for gatherings or cozy nights.
Ingredients
Mac and Cheese:
16 oz elbow macaroni (or other tubular pasta), cooked
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
Topping:
1 1/2 cups panko breadcrumbs
4 tbsp butter, melted
1/2 cup Parmesan cheese, shredded
1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C). Grease a 3-quart or 4-quart baking dish and set aside.
- Prepare the Cheese and Pasta: In a large bowl, combine shredded cheddar and Gruyere cheese. Cook the pasta until slightly underdone, drain, drizzle with olive oil, and set aside.
- Make the Cheese Sauce: Melt butter in a large saucepan over medium heat. Whisk in flour, cooking for 1 minute until bubbly. Gradually whisk in milk and heavy cream until smooth and thickened, seasoning with salt and pepper.
- Add Cheese to Sauce: Add half of the shredded cheese mixture, whisking until melted, then add the remaining cheese until the sauce is thick and creamy.
- Combine with Pasta: Stir in the cooked pasta until fully coated.
- Layer the Mac and Cheese: Pour half of the mixture into the prepared baking dish, sprinkle with half of the remaining cheese, then add the rest of the mac and cheese.
- Add Topping and Bake: In a small bowl, combine panko, Parmesan, melted butter, and smoked paprika. Sprinkle evenly on top. Bake for 30 minutes, or until bubbly and golden brown.
- Serve: Let cool slightly before serving.
Notes
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, add a splash of milk and warm in the oven at 350°F (175°C) or in the microwave.
Make Ahead: Assemble the mac and cheese, cover tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time when ready to bake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8-10 servings
- Calories: 520 kcal
