There is nothing quite as comforting and irresistible as The BEST Homemade Baked Mac and Cheese Recipe. This dish takes creamy, cheesy macaroni to a whole new level with a perfectly golden, crunchy breadcrumb topping that adds just the right texture contrast. It’s the ultimate crowd-pleaser, easily feeding a family or impressing guests with layers of rich cheddar and Gruyere cheeses that melt into a velvety sauce. Whether you’re craving a cozy weeknight dinner or a show-stopping side dish, this baked mac and cheese is guaranteed to satisfy those cheesy cravings every single time.
The BEST Homemade Baked Mac and Cheese Recipe: Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this recipe plays an essential role in crafting the flavor, texture, and color. From the creamy combination of cheeses to the crunchy panko topping, the elements are simple but powerful in making this dish absolutely delicious.
- 16 oz elbow macaroni: The classic tubular pasta shape holds the cheese sauce perfectly for every bite.
- 1 tbsp extra virgin olive oil: A light drizzle to keep the pasta from sticking and add a subtle richness.
- 6 tbsp unsalted butter: Creates a luscious base for the roux and contributes to the creamy sauce.
- 1/3 cup all-purpose flour: Helps thicken the cheese sauce to the ideal consistency.
- 3 cups whole milk: Adds creaminess and balances the heaviness of the cheese.
- 1 cup heavy whipping cream: Intensifies the richness and silky smooth texture.
- 4 cups sharp cheddar cheese, shredded: For that bold, tangy, cheesy flavor everyone loves.
- 2 cups Gruyere cheese, shredded: Brings a nutty, mellow creaminess to the sauce.
- Salt and pepper, to taste: Essential seasoning to bring out all the flavors.
- 1 1/2 cups panko breadcrumbs: Gives a satisfyingly crisp topping that contrasts the creamy pasta.
- 4 tbsp butter, melted: Binds the breadcrumbs and adds buttery flavor to the crust.
- 1/2 cup Parmesan cheese, shredded: Adds a sharp, salty kick to the topping.
- 1/4 tsp smoked paprika: Adds a subtle smoky depth and vibrant color to the crust.
How to Make The BEST Homemade Baked Mac and Cheese Recipe
Step 1: Preheat Your Oven and Prepare Your Dish
Start by heating your oven to 350°F (175°C). Grease a 3-quart or 4-quart baking dish to prevent sticking and help achieve a beautiful golden crust on your mac and cheese during baking.
Step 2: Prepare the Cheese and Pasta
Combine the shredded sharp cheddar and Gruyere cheeses in a large bowl—this blend creates a perfect balance of sharpness and creaminess. Cook the elbow macaroni until just shy of al dente, so it bakes to perfection without turning mushy. Drain well, toss with a little olive oil to keep separated, and set aside until you’re ready.
Step 3: Craft the Cheese Sauce
In a large saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for about a minute until bubbly—this is your roux, the thickening base for your sauce. Slowly add the whole milk and heavy cream, whisking continuously until the mixture is smooth and starts to thicken beautifully. Season with salt and pepper to taste, inviting the flavors to bloom.
Step 4: Melt the Cheese Into the Sauce
Add half of your shredded cheese mixture to the warm sauce, whisking until completely melted and silky. Then, stir in the remaining cheese, making sure the sauce turns thick, creamy, and irresistibly rich—this cheesy goodness is what makes The BEST Homemade Baked Mac and Cheese Recipe stand out from the rest.
Step 5: Combine the Pasta and Cheese Sauce
Fold the cooked macaroni into the cheese sauce, ensuring every piece is fully coated in that luscious, gooey mixture. This step guarantees that each bite delivers creamy, cheesy comfort.
Step 6: Layer the Mac and Cheese in Your Baking Dish
Pour half of the mac and cheese mixture into your prepared baking dish, then sprinkle it with half of the remaining shredded cheese for an extra melty layer. Top with the remaining mac and cheese, building those layers of cheesy goodness.
Step 7: Add the Crispy Topping and Bake
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, melted butter, and smoked paprika. This topping adds the perfect crunchy texture and a touch of smoky flavor. Sprinkle the mixture evenly over the mac and cheese, then bake in your preheated oven for 30 minutes until the surface is bubbly and gorgeously golden brown.
Step 8: Serve and Enjoy
Once baked to perfection, allow your mac and cheese to cool just slightly before serving. This pause lets the sauce set a bit, making each spoonful a creamy, cheesy, crunchy delight. Trust me, the wait is worth it with The BEST Homemade Baked Mac and Cheese Recipe.
How to Serve The BEST Homemade Baked Mac and Cheese Recipe
Garnishes
Sprinkle freshly chopped parsley or chives on top to add a fresh, vibrant pop of color and a hint of brightness that perfectly complements the richness of the baked mac and cheese.
Side Dishes
This baked mac and cheese pairs brilliantly with crisp green salads, steamed vegetables like broccoli or green beans, or even roasted meats like chicken or pork for a well-rounded meal that satisfies all cravings.
Creative Ways to Present
For a fun twist, serve individual portions in ramekins or mini cast iron skillets. Add caramelized onions or crispy bacon bits on top for extra flavor layers that will have your guests asking for seconds.
Make Ahead and Storage
Storing Leftovers
Store any leftover mac and cheese in an airtight container in the refrigerator for up to 3 days. It will keep its flavor well, though the crispy topping may soften.
Freezing
You can freeze the baked mac and cheese for up to 2 months. For best results, freeze it without the breadcrumb topping, then add the topping fresh before baking when you’re ready to enjoy it.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until bubbly and warmed through, about 20 minutes. To revive crispness, add a little extra buttered panko on top before reheating.
FAQs
Can I use different types of cheese in The BEST Homemade Baked Mac and Cheese Recipe?
Absolutely! While sharp cheddar and Gruyere create a fantastic flavor combo, feel free to experiment with cheeses like Monterey Jack, Fontina, or even a bit of mozzarella for stretchiness. Just be mindful of the melting properties.
Is it possible to make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs. The texture will still be creamy and delicious without compromise.
How do I make the mac and cheese extra creamy?
Use full-fat dairy like whole milk and heavy cream as called for, and be sure not to overcook the pasta. Also, stirring the cheese in slowly helps achieve that perfect silky sauce.
Can I prepare this dish ahead of time before baking?
You can prepare the cheese sauce and pasta mixture a day in advance and store it in the refrigerator. Just add the breadcrumb topping fresh and bake when ready to serve to maintain crispiness.
What is the best way to achieve a crunchy topping?
The secret is tossing panko breadcrumbs with melted butter and Parmesan cheese before sprinkling on top. The butter ensures browning, and the Parmesan adds extra flavor that crisps up beautifully in the oven.
Final Thoughts
If you’re searching for a recipe that embodies comfort food at its finest, look no further than The BEST Homemade Baked Mac and Cheese Recipe. It’s a reliable go-to that never fails to wow with its creamy, cheesy interior and glorious crunchy topping. I can’t wait for you to try it and make it a beloved favorite at your table, too!
Print
The BEST Homemade Baked Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This homemade baked mac and cheese recipe combines creamy sharp cheddar and Gruyere cheeses with a rich béchamel sauce, topped with a crunchy buttery panko and Parmesan crust. Perfect for a comforting, crowd-pleasing meal, baked to golden perfection in the oven.
Ingredients
Pasta
- 16 oz elbow macaroni (or other tubular pasta), cooked
- 1 tbsp extra virgin olive oil
Cheese Sauce
- 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
Topping
- 1 1/2 cups panko breadcrumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 3-quart or 4-quart baking dish and set it aside to prepare for baking.
- Prepare the Cheese and Pasta: In a large bowl, mix together the shredded sharp cheddar and Gruyere cheeses. Cook the elbow macaroni until slightly underdone according to package instructions, then drain well. Drizzle the hot pasta with extra virgin olive oil to prevent sticking and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the unsalted butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until the mixture is bubbly and golden.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy whipping cream, continuing to whisk until the sauce is smooth and thickened. Season the sauce with salt and pepper to taste.
- Add Cheese to Sauce: Stir in half of the shredded cheese mixture into the sauce, whisking until completely melted and incorporated. Then add the remaining cheese and continue whisking until the sauce is thick and creamy.
- Combine with Pasta: Add the cooked pasta to the cheese sauce, stirring well to ensure the pasta is fully coated.
- Layer the Mac and Cheese: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle half of the remaining shredded cheese evenly on top, then layer the rest of the mac and cheese mixture over it.
- Add Topping and Bake: In a small bowl, combine the panko breadcrumbs, shredded Parmesan cheese, melted butter, and smoked paprika. Sprinkle this topping evenly over the mac and cheese. Bake in the preheated oven for 30 minutes or until the top is golden brown and the dish is bubbly.
- Serve: Allow the baked mac and cheese to cool slightly before serving to let the sauce set and ensure the best texture.
Notes
- For best results, cook the pasta slightly under al dente to avoid overcooking during baking.
- Feel free to substitute cheeses or add a pinch of nutmeg to the sauce for added depth.
- Use smoked paprika for a subtle smoky flavor; regular paprika works fine as well.
- The topping can be made gluten-free by substituting panko with gluten-free breadcrumbs.
- Leftovers can be refrigerated up to 3 days and reheated covered in the oven.
