When comfort food calls, nothing satisfies quite like a plate of The Best Homemade Baked Mac and Cheese. This dish is a rainbow of flavors and textures, combining rich, creamy cheeses with perfectly cooked pasta, all topped with a crispy, golden crust that’s just begging to be devoured. Whether you’re a mac and cheese aficionado or someone looking for a simple, delicious meal to share at the dinner table, this recipe promises to elevate your comfort food game to new heights.
Baked mac and cheese is not only a soul-soothing dish; it also comes together with relative ease, making it perfect for busy weeknights, holidays, or simply when the craving for cheesy goodness strikes. Using a blend of three delicious cheeses — sharp cheddar, Gruyère, and Parmesan — ensures that each bite is flavorful and memorable. With a creamy base created from scratch, this version stands out from the crowd and will have your family and friends coming back for seconds.
Why You’ll Love This Best Homemade Baked Mac and Cheese
- Rich and Creamy: The blend of sharp cheddar and Gruyère creates a unique flavor profile that delights your taste buds while the addition of heavy cream ensures incredible creaminess.
- Homemade Goodness: Enjoy the satisfaction of making this dish from scratch, allowing you to control the ingredients and ensure the highest quality.
- Crispy Topping: The golden Panko-Parmesan topping adds a delightful crunch, making each serving a textural delight.
- Customizable: Whether you prefer to keep it classic or incorporate your favorite add-ins like bacon or jalapeños, this recipe is flexible and adaptable.
- Perfect for Any Occasion: Suitable for family dinners, gatherings, or even just a cozy night in, this mac and cheese is a crowd-pleaser that never disappoints.
Preparation Phase & Tools to Use
Before diving into the world of cheesy goodness, it’s wise to prepare your kitchen and tools for a smooth cooking experience. Start by gathering a large pot for boiling the pasta and a large saucepan for your cheese sauce. You’ll also need a 3-quart or 4-quart baking dish to bring everything together. Make sure to preheat your oven to 350°F (175°C) so it’s hot and ready when it’s time to bake your mac and cheese.
In terms of prep work, measure out your ingredients ahead of time for a more streamlined cooking process. Shred your cheese from a block instead of using pre-shredded cheese; this truly makes a difference in achieving the ultimate creamy sauce. Have your Panko breadcrumbs ready to mix for that delicious topping, and grease your baking dish so your mac and cheese comes out easily. With everything organized, you’re set for success!
Ingredients
- 16 oz elbow macaroni (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 Gruyère cheese, shredded
- Salt and pepper to taste
- 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
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Once it’s boiling, add the elbow macaroni and cook it for 1 minute less than the package instructions suggest for al dente. The pasta will continue to cook in the oven, so it’s important not to overcook it now. Drain the pasta, tossing it with a tablespoon of olive oil to prevent sticking, and set it aside.
Step 2: Prepare the Cheese Sauce
In a large saucepan over medium heat, melt 6 tablespoons of unsalted butter. Once melted, whisk in the all-purpose flour, cooking it for about a minute until it turns a beautiful golden color and is bubbly. This step is crucial for developing the base of your cheese sauce. Gradually add the whole milk and heavy cream to the flour mixture while constantly whisking to avoid lumps. Continue to whisk until the mixture simmers and thickens, which should take about 5 minutes.
Step 3: Incorporate the Cheese
Once the sauce is thickened, lower the heat and start adding the shredded sharp cheddar and Gruyère cheeses. Stir until fully melted and integrated into the sauce, creating a velvety texture. Don’t forget to season the cheese sauce with salt and pepper to your taste. Once the pasta is ready, fold it into this luscious cheese sauce until every noodle is perfectly coated.
Step 4: Layer and Top
Next, it’s time to build your baked mac and cheese! Layer half of the pasta mixture into the greased baking dish. Sprinkle 2 cups of the reserved shredded cheese over this layer, then add the remaining pasta mixture. For the topping, combine the Panko breadcrumbs, shredded Parmesan, melted butter, and smoked paprika in a bowl. Sprinkle this mixture evenly over the top of the mac and cheese, giving it that crunchy, golden crust we all love.
Step 5: Bake to Perfection
Place the baking dish in your preheated oven and bake uncovered for 30 minutes. The top should turn golden and bubbly, emitting an irresistible aroma. Once it’s done baking, let it sit for about 5–10 minutes to set before serving. This waiting period enhances the flavor and makes it easier to serve!
Variations
- Protein: Add cooked bacon, grilled chicken, or diced ham for a boost of flavor and protein.
- Vegetables: Feel free to stir in some sautéed mushrooms, spinach, or even broccoli for added nutrition and color.
- Spices: Incorporate different spices like cayenne pepper for heat or Italian herbs for extra depth.
Cooking Notes
- Using fresh, shredded cheese will give you the smoothest sauce, while pre-shredded cheese often contains anti-caking agents that affect texture.
- Make sure to monitor the pasta cooking time closely; overcooked pasta leads to a mushy dish.
- You can prepare this dish a day ahead, keeping it covered in the fridge before baking when you’re ready.
- If you want a crispier topping, broil it for an additional 1–2 minutes at the end, keeping an eye on it to avoid burning.
Serving Suggestions
- Serve it with a side of garlic bread for a complete meal experience.
- A simple green salad drizzled with balsamic vinaigrette contrasts perfectly with the rich mac and cheese.
Tips
- For an extra layer of flavor, use a mix of cheeses beyond cheddar and Gruyère, such as mozzarella or Fontina.
- Start really slow with the temperature after adding your milk into the flour mixture to maintain a smooth sauce.
- Don’t be afraid to mix in your favorite ingredients! This recipe is very forgiving and adjustable based on your preferences.
Prep Time, Cook Time, Total Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutritional Information
- Calories: 642
- Protein: 22g
- Sodium: 480mg
FAQs
Can I make baked mac and cheese ahead of time?
Absolutely! You can assemble the dish the day before, cover it with foil, and refrigerate. Bake it just before serving.
Can I freeze baked mac and cheese?
Yes! Let it cool completely, then wrap it well in aluminum foil and freeze. Thaw and reheat in the oven before serving.
What can I add to make it even creamier?
For increased creaminess, consider adding cream cheese or Velveeta cheese along with your shredded cheeses.
How can I make a gluten-free version?
Substitute the elbow macaroni with gluten-free pasta and use a 1:1 gluten-free flour blend in the cheese sauce.
Conclusion
In conclusion, The Best Homemade Baked Mac and Cheese is not just a recipe; it is a dish that brings warmth, comfort, and a sense of joy to any table setting. Perfect for family gatherings or a simple weeknight dinner, this macaroni and cheese is guaranteed to impress everyone with its rich flavors and creamy texture. With the flexibility to add your favorite ingredients, you can put a personal spin on it to make it your own. We encourage you to try this recipe and let us know how it turned out for you. Don’t forget to share your experiences and any fun variations you came up with. Happy cooking!
Print
The Best Homemade Baked Mac and Cheese
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Baked mac and cheese is a comforting and delicious dish that combines creamy cheeses with pasta and a crispy topping.
Ingredients
- 16 oz elbow macaroni (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 Gruyère cheese, shredded
- Salt and pepper to taste
- 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
- Start by boiling a large pot of salted water. Once it’s boiling, add the elbow macaroni and cook it for 1 minute less than the package instructions suggest for al dente. Drain and toss with olive oil.
- In a saucepan, melt butter over medium heat, whisk in flour and cook until golden. Gradually add milk and cream, whisking constantly until thickened.
- Lower heat and stir in shredded cheeses until melted. Fold in the cooked pasta until fully coated.
- Layer half the pasta in a greased baking dish, sprinkle with cheese, and layer remaining pasta. Top with a mixture of Panko, Parmesan, butter, and smoked paprika.
- Bake at 350°F for 30 minutes until golden and bubbly. Let sit before serving.
Notes
For best results, use freshly shredded cheese and monitor the pasta closely to avoid overcooking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 642 kcal
- Sodium: 480 mg
- Protein: 22 g