Go Back
A close-up, high-angle view of a freshly baked homemade mac and cheese recipe in a white ceramic dish with a golden-brown crispy topping.
wiame recipes

The Best Homemade Baked Mac and Cheese

This creamy, cheesy homemade baked mac and cheese is the ultimate comfort food — featuring a rich cheese sauce, a crispy panko topping, and loads of flavor. Perfect for family dinners, holidays, or potlucks, this recipe guarantees the most satisfying, golden, and bubbly mac and cheese you’ve ever had.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Main Course, Side Dish
Cuisine: American, Comfort Food
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

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 freshly shredded
  • 2 cups Gruyere cheese freshly 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

Equipment

  • Large 3 or 4 qt baking dish
  • Large pot for pasta
  • Deep saucepan or Dutch oven
  • Whisk
  • measuring cups and spoons
  • Box grater or stand mixer with shredding attachment

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 3–4 qt baking dish and set aside.
  2. 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.
  3. 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.
  4. Gradually whisk in milk and heavy cream until smooth. Cook and whisk for 2–3 minutes until thickened.
  5. Season with salt and pepper, then add shredded cheddar and Gruyere cheeses (reserve 2 cups for topping). Stir until fully melted and creamy.
  6. Combine pasta with cheese sauce, stirring until every noodle is coated.
  7. 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.
  8. In a small bowl, mix panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle evenly on top.
  9. Bake for 30 minutes or until bubbly and golden brown on top. Let rest a few minutes before serving.

Notes

Use freshly shredded cheese for the smoothest sauce — pre-shredded cheese can make it grainy. You can use other pasta shapes like cavatappi or penne. Smoked gouda or Fontina make great substitutes for Gruyere. For extra creaminess, stir in a spoon of cream cheese. Store leftovers in an airtight container for 3–4 days, or freeze up to 3 months.