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The BEST Homemade Baked Mac and Cheese

This mac and cheese recipe is about to become your new go-to comfort food!

Creamy, cheesy, and perfectly crispy on top, it’s the kind of dish that’ll have you coming back for seconds.

What makes this mac and cheese so special?

It’s baked with a rich, homemade cheese sauce made from three different kinds of cheese, ensuring each bite is packed with flavor.

Plus, the Panko-Parmesan topping gives it that irresistible crunch everyone craves.

It’s a one-pan wonder that takes under 10 minutes of prep and is perfectly cheesy every time.

Get ready to experience the creamiest, dreamiest mac and cheese you’ve ever had!

For Baked Mac and Cheese

• Elbow Macaroni – 16 oz, or another tubular pasta, cooked. This is the base for your mac and cheese.
• Extra Virgin Olive Oil – 1 tbsp. Used to coat the pasta and help it not stick together.
• Unsalted Butter – 6 tbsp. Adds richness and a smooth, creamy texture to the cheese sauce.
• All-Purpose Flour – 1/3 cup. Helps thicken the cheese sauce to the perfect consistency.
• Whole Milk – 3 cups. The liquid base for your creamy cheese sauce.
• Heavy Whipping Cream – 1 cup. Adds richness and extra creaminess to the sauce.
• Sharp Cheddar Cheese – 4 cups, shredded. Gives the mac and cheese its bold, cheesy flavor.
• Gruyere Cheese – 2 cups, shredded. Adds a nutty, smooth flavor to complement the cheddar.
• Salt and Pepper – to taste. Essential for seasoning the cheese sauce.

For the Topping

• Panko Crumbs – 1 1/2 cups. Gives the mac and cheese a crunchy, golden topping.
• Parmesan Cheese – 1/2 cup, shredded. Adds extra flavor and a savory crunch.
• Butter – 4 tbsp, melted. Helps the topping brown and adds richness.
• Smoked Paprika – 1/4 tsp. For a touch of smoky flavor in the topping.

The Ultimate Homemade Baked Mac and Cheese

Looking for the ultimate comfort food? This homemade baked mac and cheese is packed with irresistible creamy cheese sauce, three kinds of melted cheese, and a crunchy Panko-Parmesan topping that’ll have you coming back for seconds.

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Course: Dinner

Cuisine: American

Keyword: The Ultimate Homemade Baked Mac and Cheese

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 12

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Ingredients:

• 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
• 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:

1. Preheat the Oven:
   • Heat your oven to 350°F (175°C).
   • Grease a 3 to 4-quart baking dish and set it aside.
2. Prepare the Cheese:
   • In a large bowl, combine the shredded cheddar and Gruyere cheeses. Set aside.
3. Cook the Pasta:
   • Prepare the pasta according to package instructions, cooking it one minute less than al dente.
   • Drain and transfer to a large bowl.
   • Drizzle with olive oil and toss to coat. Set aside to cool.
4. Make the Cheese Sauce:
   • In a large saucepan, Dutch oven, or stockpot, melt the butter over medium heat.
   • Whisk in the flour and cook for about 1 minute until bubbly and golden.
5. Add Liquids:
   • Gradually whisk in the milk and heavy cream, continuing to whisk until smooth.
   • Let it come to a gentle simmer and cook for another 2 minutes, whisking occasionally.
   • Season with salt and pepper.
6. Incorporate the Cheese:
   • Add two cups of the shredded cheese to the sauce, whisking until smooth.
   • Add the remaining cheese and whisk until fully melted and creamy.
   • The sauce should be thick and velvety.
7. Combine with Pasta:
   • Stir the cooled pasta into the cheese sauce, making sure it’s evenly coated.
8. Assemble:
   • Transfer half of the mac and cheese mixture into the prepared baking dish.
   • Sprinkle with 2 cups of the remaining shredded cheese, then top with the rest of the mac and cheese.
9. Prepare the Topping:
   • In a small bowl, mix together the panko breadcrumbs, Parmesan cheese, melted butter, and paprika.
   • Sprinkle this mixture evenly over the top of the mac and cheese.
10. Bake:
    • Bake for about 30 minutes, or until the top is golden brown and bubbly.
    • Serve immediately and enjoy!

Nutrition

Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg

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1. Can I use pre-shredded cheese?

Absolutely! While it’s quicker, pre-shredded cheese can have anti-caking agents that might affect how smooth your sauce turns out. But if you’re short on time, go ahead and use it!

2. Can I prepare the mac and cheese in advance?

You bet! Simply assemble the mac and cheese up to the point of baking, cover it tightly, and refrigerate it. When you’re ready, bake it as directed. Super easy!

3. Do I need to cook the pasta less than al dente?

Yes, cooking the pasta just under al dente ensures it doesn’t get mushy while baking. It will continue cooking in the sauce and absorb all that creamy goodness.

4. What if I don’t have Panko breadcrumbs?

No problem! You can substitute with crushed crackers, fried onions, or any breadcrumbs you have on hand. Just make sure to mix them with melted butter to help them brown.

5. How do I avoid a lumpy cheese sauce?

For a smooth, lump-free sauce, slowly add the milk and cream to the butter-flour mixture. Whisk continuously as you go to ensure a silky smooth texture!

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