Description
This homemade baked mac and cheese recipe is a creamy, cheesy comfort food classic made from a blend of sharp cheddar and Gruyere cheeses. The creamy cheese sauce coats perfectly cooked elbow macaroni, topped with a crunchy panko and Parmesan crust with a hint of smoked paprika. Baked until bubbly and golden, it’s ideal for feeding a crowd and delivering rich, satisfying flavor.
Ingredients
Pasta
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 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 crumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika (or regular paprika)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Lightly grease a large 3 to 4-quart baking dish and set it aside for later use. Combine all shredded cheeses in a large bowl and set aside.
- Cook Pasta: Cook the elbow macaroni one minute less than al dente according to the package instructions. Once done, drain the pasta and transfer it into a large bowl.
- Toss Pasta with Olive Oil: Drizzle the cooked pasta with olive oil and stir to evenly coat. This prevents the pasta from sticking together. Set aside to cool while you prepare the cheese sauce.
- Melt Butter for Roux: In a deep saucepan, Dutch oven, or stock pot, melt 6 tablespoons of unsalted butter over medium heat.
- Make Roux: Whisk the all-purpose flour into the melted butter continuously for about 1 minute until the mixture is bubbly and turns a light golden color. This cooking step removes the raw flour taste.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream until smooth. Keep whisking as the sauce heats until bubbles appear on the surface, then continue cooking and whisking for another 2 minutes. Season with salt and pepper to taste.
- Incorporate Cheese: Add two cups of the shredded cheese into the sauce and whisk until melted and smooth. Add another two cups of cheese, whisking continuously until the sauce is thick, creamy, and fully combined.
- Combine Pasta and Cheese Sauce: Stir the cooled pasta into the cheese sauce until every piece is well coated.
- Assemble in Baking Dish: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle the remaining 2 cups of shredded cheese evenly over the top, then add the remaining mac and cheese mixture on top.
- Prepare Topping and Bake: In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and smoked paprika. Sprinkle this mixture evenly over the assembled mac and cheese. Place in the oven and bake for about 30 minutes until the top is bubbly and golden brown. Serve immediately.
Notes
- Cooking pasta one minute less than al dente ensures it doesn't overcook during baking.
- Using a blend of sharp cheddar and Gruyere adds depth of flavor and richness.
- Panko crumbs provide a crunchy, golden topping contrasting with creamy pasta.
- Smoked paprika adds a subtle smoky note but can be substituted with regular paprika.
- For a crispier top, broil the mac and cheese for the last 2-3 minutes watching carefully to prevent burning.
- This recipe makes about 12 servings, perfect for gatherings or family meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
