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Homemade Baked Mac and Cheese

Homemade Baked Mac and Cheese

The ultimate comfort food, Homemade Baked Mac and Cheese is rich, creamy, and oh-so-cheesy! This easy weeknight dinner is perfect for family gatherings or cozy nights in. Make it tonight to enjoy a bowl of happiness!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dinner, Side Dishes
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz elbow macaroni
  • 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
  • 2 cups Gruyere cheese
  • salt to taste
  • pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter
  • 1/2 cup Parmesan cheese
  • 1/4 tsp smoked paprika or regular paprika

Equipment

  • Oven
  • Baking Sheet
  • Wooden Spoon
  • Frying Pan
  • Whisk

Method
 

  1. Preheat your oven to 350°F and lightly grease a large 3-quart or 4-quart baking dish. This ensures your Homemade Baked Mac and Cheese doesn't stick and is easy to serve.
  2. In a large bowl, combine all the shredded cheeses: cheddar and Gruyere. Set this aside for later; the more cheese, the better, right?
  3. Cook the elbow macaroni according to the package instructions, but stop one minute shy of al dente. This way, your pasta maintains some firmness for baking. Once cooked, drain and place it in a large bowl.
  4. Drizzle the pasta with olive oil and stir gently to coat every piece. This not only enhances flavor but also helps prevent sticking.
  5. As the pasta cools, melt the butter in a deep saucepan, dutch oven, or stock pot over medium heat. Watch it closely to avoid burning!
  6. Add the flour to the melted butter, whisking continuously for about one minute until the mixture becomes bubbly and golden brown. This forms a roux, which will thicken your cheese sauce.
  7. Gradually whisk in the milk and heavy cream, stirring until the mixture is smooth and creamy. Keep whisking until you see bubbles on the surface, then continue cooking for another two minutes.
  8. Season your sauce with salt and pepper. Gradually add two cups of the shredded cheese, whisking until it’s melted and smooth. Then, add the remaining cheese and continue whisking until the sauce is thick and creamy.
  9. Stir in the cooled pasta, ensuring that every piece is well coated in the luscious cheese sauce.
  10. Pour half of the mac and cheese into the prepared baking dish. Top this layer with the remaining cheese, followed by the second half of the pasta mixture.
  11. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this over the top of the mac and cheese for a delightful crunchy topping.
  12. Bake in the preheated oven for about 30 minutes, or until the top is bubbly and golden brown. Serve immediately and enjoy!

Notes

If you have any leftovers (which is rare!), they can be stored in the fridge for a couple of days or frozen for future cravings. Reheating is just as satisfying, making it a convenient option for quick meals later on.