Indulge in the epitome of comfort with our BEST Homemade Baked Mac and Cheese. This classic dish elevates the familiar flavors of elbow macaroni by bathing it in a rich, creamy cheese sauce made from a blend of sharp cheddar and Gruyere. Topped with a golden, buttery panko crust, this baked mac and cheese is a symphony of textures and tastes that will transport you to a world of culinary bliss.
In our home, the aroma of baked mac and cheese is synonymous with warmth and togetherness. From the bubbling cheese sauce on the stove to the golden perfection in the oven, each step in the process builds anticipation. The first bite, where the crispy panko meets the velvety pasta, is a moment of pure delight. This recipe has become a family favorite, often requested during gatherings, and never fails to bring smiles and satisfaction to the table.
Why This Baked Mac and Cheese is a Must-Try!
- Dual Cheese Bliss: A decadent blend of sharp cheddar and Gruyere creates a cheese sauce that’s creamy, flavorful, and utterly irresistible.
- Perfectly Coated Pasta: Drizzling the cooked pasta with olive oil ensures a velvety texture and prevents sticking, creating the ideal canvas for the cheese sauce.
- Buttery Panko Crust: The golden panko topping, enriched with melted butter and Parmesan, adds a delightful crunch and depth of flavor to every bite.
- Creamy Cheese Sauce Mastery: The art of creating a smooth and thick cheese sauce is perfected in this recipe, ensuring that each noodle is generously coated in cheesy goodness.
- Baked to Golden Perfection: The final touch – baking until bubbly and golden brown – guarantees a comforting dish that is as visually appealing as it is delicious.
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:
- Preheat the oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.
- Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
- Melt butter in a deep saucepan, Dutch oven, or stockpot. Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until smooth. Continue whisking until you see bubbles on the surface, then cook and whisk for another 2 minutes. Whisk in salt and pepper.
- 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.
- Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- 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.
Notes:
- Customize by adding cooked bacon, caramelized onions, or diced tomatoes for a personalized touch.
- For a smoky twist, opt for smoked paprika in the topping.
- Leftovers can be reheated in the oven for a crispy finish or on the stovetop for a creamier texture.
