Baked Mac and Cheese Recipe
This classic mac and cheese recipe features an incredibly creamy and cheesy base, complemented by a crispy Panko-Parmesan topping. With three types of cheese and a homemade sauce, it delivers an indulgent dish that is bound to become a family favorite. Perfectly baked, this comforting dinner is both kid-friendly and satisfying for adults.
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Servings: 12
Ingredients
- 16 oz elbow macaroni cooked, or substitute with another tubular pasta
- 6 tbsp unsalted butter divided
- 1 cup heavy whipping cream
- 3 cups whole milk
- 1 tbsp extra virgin olive oil
- 1/3 cup all-purpose flour
- 2 cups Gruyere cheese shredded
- 4 cups sharp cheddar cheese shredded
- Salt and pepper to taste
- 1 1/2 cups panko breadcrumbs
- 4 tbsp melted butter for topping
- 1/2 cup Parmesan cheese shredded
- 1/4 tsp smoked paprika or regular paprika
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 3-quart or 4-quart baking dish and set aside. In a large bowl, combine the shredded cheddar and Gruyere cheeses, then set aside.
- Cook the elbow macaroni one minute less than the package instructions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil, stirring to coat evenly, and allow to cool slightly.
- In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute, until the mixture is bubbly and a light golden color.
- Gradually pour in the whole milk and heavy cream, whisking until the sauce is smooth and starting to thicken. Continue whisking for an additional 2 minutes after bubbles form on the surface. Season with salt and pepper.
- Stir in 2 cups of the mixed cheeses, whisking until fully melted and smooth. Add another 2 cups of cheese and continue to whisk until the sauce is thick and creamy.
- Combine the cooled pasta with the cheese sauce, ensuring the noodles are well-coated. Transfer half of the mac and cheese to the prepared baking dish. Sprinkle with 2 cups of the remaining shredded cheese, followed by the rest of the mac and cheese mixture.
- In a small bowl, mix the panko breadcrumbs with the melted butter, Parmesan cheese, and paprika. Evenly distribute this mixture over the top of the macaroni.
- Bake in the preheated oven for 30 minutes or until the top is golden brown and the cheese sauce is bubbling. Serve hot and enjoy!
Notes
For an extra smoky flavor, use smoked cheddar or add a dash of smoked paprika to the cheese sauce.
The dish can be prepared a day in advance and baked just before serving, making it convenient for gatherings.
The dish can be prepared a day in advance and baked just before serving, making it convenient for gatherings.