The BEST Homemade Baked Mac and Cheese
Ingredients
- 16 oz elbow macaroni
cooked), (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 Gruyere cheese
shredded
- salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter
melted
- 1/2 cup Parmesan cheese
shredded
- 1/4 tsp smoked paprika)
(or regular paprika
Directions
- 1
Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
- 2
Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- 3
Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- 4
Melt butter in a deep saucepan, dutch oven, or stock pot.
- 5
Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- 6
Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
- 7
Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
- 8
Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- 9
Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- 10
In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
The BEST Homemade Baked Mac and Cheese
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About this Recipe
Craving that ultimate comfort food experience—rich, creamy, and undeniably satisfying? This recipe for The BEST Homemade Baked Mac and Cheese delivers on every promise, bringing a beloved classic straight to your table.
Why This Recipe Works
What truly sets this baked mac and cheese apart is its thoughtful blend of cheeses and a crave-worthy crunchy topping. The combination of sharp cheddar and nutty Gruyere creates a complex, deep flavor profile that elevates it beyond basic. Combined with whole milk and heavy cream, the sauce achieves an unparalleled creaminess that coats every piece of pasta perfectly.
What to Expect
You'll be greeted by a golden-brown crust hiding a luscious, bubbling interior. Each bite offers the comforting embrace of a rich, velvety cheese sauce, balanced by the savory tang of sharp cheddar and the sophisticated, earthy notes of Gruyere. The crispy panko topping, infused with melted butter and Parmesan, adds a delightful textural contrast that completes the experience. This generous recipe yields 12 servings, making it ideal for family gatherings, potlucks, or simply ensuring plenty of leftovers.
Customization & Variations
Feel free to experiment with your pasta choice; while elbow macaroni is classic, any tubular pasta will work wonderfully to hold the creamy sauce. For a slightly different flavor, you can swap out some of the sharp cheddar for a milder cheddar or even Monterey Jack. If smoked paprika isn't handy for the topping, regular paprika will still add a touch of color and a subtle earthy note.
Serving & Context
This baked mac and cheese is the quintessential centerpiece for any comfort food spread, perfect for cozy nights in or as a crowd-pleasing dish at holiday meals. Serve it alongside a simple green salad to cut through the richness, or as a hearty side to roasted meats.