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The BEST Homemade Baked Mac and Cheese Recipe

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4.1 from 32 reviews

  • Author: admin
  • Total Time: 50 minutes
  • Yield: 8 servings 1x

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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Combine with Pasta: Add the cooked pasta to the cheese sauce, stirring well to ensure the pasta is fully coated.
  7. 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.
  8. 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.
  9. 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.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

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Find it online: https://mettehelbak.com/the-best-homemade-baked-mac-and-cheese-recipe/