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