The BEST Homemade Baked Mac and Cheese

Indulge in the ultimate comfort food with our recipe for The BEST Homemade Baked Mac and Cheese. This dish transforms simple ingredients into an outrageously cheesy and creamy masterpiece, guaranteed to be a family favorite. A velvety, rich homemade cheese sauce blankets perfectly cooked pasta, all crowned with a golden, crunchy Panko-Parmesan topping. Get ready for a truly satisfying meal that’s simpler to make than you think!

Why You’ll Love This Baked Mac and Cheese

Prepare to fall in love with The BEST Homemade Baked Mac and Cheese for so many delicious reasons. This recipe is designed for maximum flavor and ease, perfect for busy parents and beginners alike.

• Ultra-creamy, rich cheese sauce: Our secret blend ensures every bite is pure bliss.
• Perfectly golden, crispy topping: A buttery Panko-Parmesan crust adds amazing texture.
• Easy to follow recipe: We break down each step, making it stress-free.
• Satisfying family-friendly meal: A crowd-pleaser that everyone will ask for again.
• Customizable cheese blend: Easily adapt to your family’s favorite cheeses.

Ingredients

Making The BEST Homemade Baked Mac and Cheese starts with quality ingredients. Gather everything before you begin for a smooth cooking process.

• Wet Ingredients: 6 tbsp unsalted butter, 3 cups whole milk, 1 cup heavy whipping cream, 1 tbsp extra virgin olive oil.
• Dry Ingredients: 1/3 cup all purpose flour, salt and pepper to taste, 1/4 tsp smoked paprika (or regular paprika).
• Pasta: 16 oz elbow macaroni, cooked (or other tubular pasta).
• Cheese: 4 cups sharp cheddar cheese (shredded), 2 cups Gruyere cheese (shredded).
• Topping: 1 1/2 cups panko crumbs, 4 tbsp butter (melted), 1/2 cup Parmesan cheese (shredded).

Notes & Substitutions

Achieve the best results by following these tips for your ingredients.

• Cheese: Always shred your own block cheese, not pre-shredded.

  Pre-shredded cheese often contains anti-caking agents that can hinder smooth melting, as explained in articles about the difference in melting properties of fresh vs. pre-shredded cheese.

  Pre-shredded cheese contains anti-caking agents that can make your sauce gritty.

• Pasta: Tubular pastas like elbow macaroni, cavatappi, or penne hold the cheese sauce beautifully. Cook it one minute shy of al dente for the perfect texture after baking.
• Gruyere substitutes: If you can’t find Gruyere, Jarlsberg, Monterey Jack, or even a mild provolone will work well for a similar creamy, nutty flavor.
• Paprika alternatives: Smoked paprika adds depth, but regular paprika is fine. A pinch of cayenne pepper can add a subtle kick if you like.
• Unsalted vs. Salted Butter: Unsalted butter gives you control over the saltiness. If using salted butter, reduce the added salt in the sauce.

Equipment

Having the right tools ready makes preparing this baked macaroni and cheese a breeze.

• Large baking dish: A 3-4 quart dish is perfect for this recipe.
• Large pot: Essential for cooking the pasta.
• Deep saucepan or Dutch oven: Ideal for making the rich cheese sauce.
• Whisk and mixing bowls: For combining ingredients smoothly.
• Cheese grater: A box grater or a stand mixer attachment for easy shredding.

Instructions

Follow these step-by-step instructions to create The BEST Homemade Baked Mac and Cheese for your family.

Preheat your oven to 350°F (175°C). Lightly grease a large 3-quart or 4-quart baking dish and set it aside. Combine the sharp cheddar and Gruyere cheeses in a large bowl, reserving 2 cups for layering and the rest for the sauce.

Cook the elbow macaroni or your chosen tubular pasta one minute shy of al dente according to the package instructions. This ensures it won’t get mushy in the oven. Remove the pasta from heat, drain it thoroughly, and place it in a large bowl. Drizzle the cooked pasta with 1 tablespoon of olive oil and stir gently to coat. This prevents sticking as it cools. Set the pasta aside while you prepare the glorious cheese sauce.

Melt 6 tablespoons of unsalted butter in a deep saucepan, Dutch oven, or stock pot over medium heat. Whisk in 1/3 cup all-purpose flour and continue whisking for about 1 minute until the mixture is bubbly and golden. This is your roux, the base for the creamy sauce. Gradually whisk in 3 cups of whole milk and 1 cup of heavy cream until the mixture is nice and smooth. Continue whisking until you see bubbles on the surface, then cook and whisk for another 2 minutes until the sauce begins to thicken. Stir in salt and pepper to taste.

Add 2 cups of the reserved shredded cheese (a mix of cheddar and Gruyere) to the sauce and whisk until it melts completely and the sauce is smooth. Then, add another 2 cups of the shredded cheese and continue whisking until the sauce is creamy and thick. It should be luxuriant and ready to coat the pasta.

Stir the cooled pasta into the rich cheese sauce until every piece is fully coated. Pour half of this amazing mac and cheese mixture into your prepared baking dish. Top this layer with the remaining 2 cups of shredded cheese. Spread the remaining mac and cheese mixture evenly over the top.

In a small bowl, combine 1 1/2 cups of panko crumbs, 1/2 cup of Parmesan cheese, 4 tablespoons of melted butter, and 1/4 teaspoon of smoked paprika. Mix well until the crumbs are evenly coated. Sprinkle this buttery, seasoned topping generously over the mac and cheese in the baking dish.

Bake for about 30 minutes, or until the mac and cheese is bubbly around the edges and the topping is beautifully golden brown and crispy. Let it rest for a few minutes before serving immediately for the absolute best experience. This ensures the sauce sets slightly.

Pro Tips & Troubleshooting

Making The BEST Homemade Baked Mac and Cheese is easy with a few expert tricks.

• Fresh Block Cheese: Always use freshly shredded cheese from a block. It melts much smoother and prevents a grainy sauce, giving you that truly luxurious texture.
• Don’t Overcook Pasta: Cook pasta al dente, or even a minute shy. It will finish cooking in the oven, ensuring perfect texture and preventing mushiness.
• Perfect Roux: Cook your butter and flour (roux) for at least a minute to cook out the raw flour taste. It should be bubbly and lightly golden.
• Whisk in Cold Milk: Gradually whisking in cold milk or cream helps prevent lumps in your sauce, making it incredibly smooth.
• Ensure Sauce Thickens: If your sauce isn’t thickening, continue to gently simmer and whisk. It needs to reach a consistency that coats the back of a spoon.
• Prevent Dry Mac and Cheese: Don’t overbake! As soon as the topping is golden and the edges are bubbly, it’s done. Overbaking can lead to a dry texture.
• Avoid Oily Cheese Sauce: Shredding your own cheese and avoiding very high heat will help prevent the cheese from separating and becoming oily.
• Extra Crispy Topping: For an even crunchier top, broil for the last 1-2 minutes, watching carefully to prevent burning.

Serving, Storage, & Variations

This versatile homemade baked mac and cheese recipe is perfect for any occasion.

Serving Suggestions

• Pair with greens: A light green salad or roasted vegetables like broccoli or asparagus makes a great counterpoint to the richness.
• Holiday Side: It’s a fantastic, comforting side dish for Thanksgiving, Christmas, or any special gathering.
• With Protein: Serve alongside grilled chicken, pulled pork, or a hearty meatloaf for a complete meal.

Storage Instructions

• Cool completely: Allow the mac and cheese to cool to room temperature before storing.
• Refrigerate: Transfer leftovers to an airtight container and refrigerate for up to 3-4 days.

  Following proper guidelines for storing cooked pasta in the refrigerator ensures it remains safe to eat.

• Freeze portions: For longer storage, freeze individual portions in freezer-safe containers for up to 2-3 months.

Reheating Instructions

• Oven Reheat: Reheat in an oven-safe dish at 300°F (150°C) until warmed through, about 15-20 minutes.
• Microwave Reheat: Microwave individual servings on medium power, stirring occasionally, until hot.
• Restore Creaminess: Add a splash of milk or cream when reheating to help restore the sauce’s original creaminess. Avoid over-browning the topping if reheating in the oven.

Variations

• Add Cooked Meats: Stir in cooked, crumbled bacon, diced ham, or shredded chicken for a heartier meal.
• Mix in Roasted Vegetables: Roasted butternut squash, sweet potatoes, or spinach add color and nutrients.
• Experiment with Cheeses: Try smoked gouda, fontina, or pepper jack for different flavor profiles.
• Add a Kick: A pinch of cayenne pepper, a dash of your favorite hot sauce, or even a spoonful of Dijon mustard can add a pleasant warmth.
• Include Roasted Green Chiles: For a Tex-Mex twist, stir in a can of diced roasted green chiles.

Nutrition

Enjoying a serving of The BEST Homemade Baked Mac and Cheese is a treat!

Please note, these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Per Serving (Estimate)
Calories	550-600
Carbohydrates	45-50g
Protein	25-30g
Fat	30-35g
Saturated Fat	18-22g
Cholesterol	90-110mg
Sodium	700-800mg
Fiber	2-3g
Sugar	5-7g
Vitamin A	25-30% DV
Vitamin C	0-2% DV
Calcium	50-60% DV
Iron	10-15% DV

FAQ

Got questions about making The BEST Homemade Baked Mac and Cheese? We have answers!

• Why shred my own cheese? Pre-shredded cheese contains starches that prevent clumping, but they can make your cheese sauce gritty and less smooth. Freshly grated cheese melts beautifully.
• Can I make this mac and cheese ahead of time? Yes, you can assemble the entire dish up to the point of baking, cover it, and refrigerate for up to 24 hours. Add the Panko topping just before baking.
• What’s a roux and why is it important? A roux is a mixture of cooked butter and flour that acts as a thickening agent for your sauce. It’s essential for creating a smooth, stable, and creamy cheese sauce without lumps.
• What kind of pasta works best? Tubular pastas like elbow macaroni, cavatappi, or penne are ideal as they trap the cheese sauce inside and on their ridges, ensuring every bite is cheesy.
• Can I use salted butter? You can, but then reduce the amount of salt you add to the cheese sauce. Unsalted butter gives you more control over the final seasoning of your dish.
• Is it possible to omit the Panko topping? Absolutely! While the topping adds a fantastic crunch, you can skip it for a purely creamy, baked mac and cheese.

Conclusion

You’ve now mastered The BEST Homemade Baked Mac and Cheese, a dish that embodies true comfort food. This recipe delivers on every front: a gloriously creamy, rich cheese sauce, tender pasta, and that irresistible, golden, crispy topping. It’s a simple yet spectacular dish that truly brings joy to any table. We encourage you to try this recipe soon and experience the magic for yourself. We’d love to hear your thoughts and see your delicious creations in the comments below!