Dive into the ultimate comfort food experience with this amazing homemade baked mac and cheese recipe. It’s incredibly creamy, packed with a rich blend of cheeses, and finished with an irresistible crispy panko topping. This family-favorite dish is easy to master and promises to deliver the most satisfying, cheesy goodness every time. Prepare yourself for the best mac and cheese you’ve ever tasted!
Why You’ll Love This Mac and Cheese Recipe
You will adore this mac and cheese recipe for so many delicious reasons.
- It offers rich, decadent flavors, perfectly balanced for ultimate enjoyment.
- Savor the irresistible crispy panko topping, adding a delightful texture contrast.
- This dish is great for busy weeknights, potlucks, or cherished holiday gatherings.
- Follow simple, step-by-step instructions, making it easily customizable for your taste.
- Impress family and friends with this homemade comfort food classic that everyone will rave about.
The Best Homemade Baked Mac and Cheese
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease a 3–4 qt baking dish and set aside.
- Cook elbow macaroni one minute shy of al dente according to package instructions. Drain, drizzle with olive oil, and toss to prevent sticking. Set aside.
- Melt 6 tbsp butter in a deep saucepan or Dutch oven over medium heat. Whisk in 1/3 cup flour to create a roux; cook for 1 minute until lightly golden.
- Gradually whisk in milk and heavy cream until smooth. Cook and whisk for 2–3 minutes until thickened.
- Season with salt and pepper, then add shredded cheddar and Gruyere cheeses (reserve 2 cups for topping). Stir until fully melted and creamy.
- Combine pasta with cheese sauce, stirring until every noodle is coated.
- Pour half of the mac and cheese into the prepared baking dish. Sprinkle with 2 cups of reserved cheese, then top with the remaining pasta mixture.
- In a small bowl, mix panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle evenly on top.
- Bake for 30 minutes or until bubbly and golden brown on top. Let rest a few minutes before serving.
Notes
Ingredients
Gather these essential ingredients to create your next favorite baked mac and cheese recipe:
For the Pasta and Cheese Sauce:
- 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
For the Crispy Panko Topping:
- 1 1/2 cups panko crumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika (or regular paprika)
Notes & Substitutions
Making the perfect baked mac and cheese recipe starts with quality ingredients and a few key tips. As explained by Food Republic, anti-caking agents in pre-shredded cheese can make your sauce gritty. Always use freshly shredded block cheese, as pre-shredded varieties contain anti-caking agents that can make your sauce gritty. Feel free to use other tubular pasta shapes like cavatappi or penne, if elbow macaroni is not available. For the cheese blend, Monterey Jack, Fontina, or even a smoked gouda can enhance the flavor profile wonderfully. Using unsalted butter allows you to control the overall saltiness of your dish precisely. Smoked paprika adds a deeper, more complex flavor, but regular paprika works perfectly too.
Equipment
You won’t need many specialized tools for this easy mac and cheese recipe.
- Large 3 or 4 qt baking dish
- Large pot for pasta
- Deep saucepan or Dutch oven for the sauce
- Whisk
- Measuring cups and spoons
An optional box grater or a stand mixer with a shredding attachment can make cheese shredding quicker.
Instructions
Follow these simple steps to create a truly irresistible baked mac and cheese recipe. This guide ensures a creamy, cheesy, and perfectly textured dish every time.
Preparation:
- Preheat your oven to 350°F (175°C). Lightly grease a large 3-quart or 4-quart baking dish and set it aside.
- Combine your shredded sharp cheddar and Gruyere cheeses in a large bowl. Reserve 2 cups for the layers and keep the rest for the sauce.
- Cook the elbow macaroni one minute shy of al dente according to the package instructions. This prevents mushy pasta during baking. Villa Cocina provides further guidance on cooking pasta to al dente for baked dishes to ensure it holds up well in the sauce.
- Remove the pasta from heat, drain it thoroughly, and place it in a large bowl.
- Drizzle the pasta with extra virgin olive oil and stir to coat. This prevents sticking. Set it aside to cool slightly while you prepare the cheese sauce.
Cheese Sauce:
- Melt 6 tablespoons of unsalted butter in a deep saucepan, Dutch oven, or stockpot over medium heat.
- Whisk in the 1/3 cup all-purpose flour over medium heat. Continue whisking for about 1 minute until the mixture is bubbly and light golden brown. This is your roux.
- Gradually whisk in the 3 cups whole milk and 1 cup heavy cream until the mixture is nice and smooth. Continue whisking constantly until you see bubbles on the surface, then cook and whisk for another 2 minutes to thicken.
- Whisk in salt and pepper to taste. Start with 1 teaspoon of salt and 1/2 teaspoon of pepper, then adjust.
- Add two cups of the shredded cheese blend (cheddar and Gruyere) to the sauce. Whisk until it is completely melted and smooth.
- Add another two cups of the shredded cheese blend and continue whisking until the sauce is creamy, smooth, and thick. Remove from heat immediately.
Assembly & Baking:
- Stir the cooled pasta into the rich cheese sauce until it is completely combined and every noodle is fully coated.
- Pour half of the creamy mac and cheese mixture into your prepared baking dish, spreading it evenly.
- Top this layer with the remaining 2 cups of shredded cheese. This creates a beautiful cheesy layer.
- Add the remaining mac and cheese mixture over the top, spreading it out evenly.
- In a small bowl, combine the 1 1/2 cups panko crumbs, 1/2 cup shredded Parmesan cheese, 4 tablespoons melted butter, and 1/4 teaspoon paprika.
- Sprinkle this flavorful panko topping evenly over the entire dish.
- Bake for about 30 minutes, or until the mac and cheese is bubbly around the edges and the panko topping is beautifully golden brown.
- Let it rest for a few minutes before serving to allow the sauce to set. Serve immediately and enjoy your homemade mac and cheese recipe!
Pro Tips for Perfect Mac and Cheese
Achieving the perfect creamy, cheesy, and crunchy baked mac and cheese is simple with these expert tips. Always use freshly shredded cheese from a block; it melts smoother and yields a silkier sauce. Avoid overcooking your pasta initially, as it will continue to cook in the oven. When making the roux, gradually add cold milk to prevent lumps and ensure a silky smooth cheese sauce. After adding the cheese, do not boil the sauce; gentle heat keeps it from becoming grainy. Always adjust salt and pepper to your personal preference for the best flavor. Finally, let your baked mac and cheese rest for a few minutes before serving so the sauce can fully set.
Serving Suggestions, Storage & Variations
Serving Suggestions
This homemade baked mac and cheese is incredibly versatile. Pair it with roasted vegetables like broccoli or asparagus for a balanced meal. It’s also a fantastic side dish for grilled chicken, pork chops, or a juicy steak. For holidays and potlucks, this classic comfort food is always a welcome addition and sure to be a crowd-pleaser.
Storage Instructions
Allow any leftover mac and cheese to cool completely before storing. Transfer it to an airtight container and refrigerate for 3-4 days. To reheat, gently warm it in the oven at 300°F (150°C) until heated through, or in the microwave. If freezing, place cooled portions in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating. This ensures your leftover mac and cheese recipe stays delicious.
Flavor Variations
Experiment with different cheeses beyond cheddar and Gruyere; smoked gouda, Colby Jack, or even a touch of cream cheese can add unique depth. For a heartier dish, stir in cooked bacon bits, diced ham, or shredded chicken. Add some heat with diced jalapeños or green chilies. A pinch of dry mustard powder or cayenne pepper in the cheese sauce enhances the cheesy flavor and adds a subtle kick. Incorporating cooked broccoli florets or fresh spinach is an easy way to add vegetables.
Nutrition Information
This homemade baked mac and cheese offers a satisfying meal for any occasion.
- Yields: 12 servings
- Calories: 500 kcal
- Carbohydrates: 37g
- Protein: 24g
- Fat: 29g
Please note these are estimated nutritional values per serving and can vary based on specific ingredients and portion sizes.
Frequently Asked Questions (FAQ)
Can I make this mac and cheese recipe ahead of time?
Yes, you can prepare the cheese sauce and pasta, then combine them. Store it covered in the refrigerator for up to a day, then add the topping and bake.
How do I prevent my cheese sauce from being grainy?
Always use freshly shredded block cheese and avoid boiling the sauce after adding the cheese. Gradual whisking of cold milk into the roux also helps.
What’s the best type of pasta for mac and cheese?
Elbow macaroni is traditional, but other tubular shapes like cavatappi, shell pasta, or penne work beautifully. They hold the creamy sauce well.
Is it possible to freeze leftover baked mac and cheese?
Absolutely. Freeze individual portions in airtight, freezer-safe containers for up to two to three months. Thaw it in the fridge before reheating for the best results.
What makes the panko topping so crispy?
Panko crumbs are larger and flakier than regular breadcrumbs, allowing them to absorb butter and crisp up beautifully during baking.
Conclusion
This ultimate homemade baked mac and cheese recipe delivers unparalleled creaminess, rich cheesy flavor, and that essential crispy topping. It’s a guaranteed crowd-pleaser, perfect for any occasion and surprisingly simple to prepare. Embrace the joy of homemade comfort food and try this recipe today. Share this delicious dish with your family and friends; they’ll thank you for it!
