Description
This homemade baked mac and cheese recipe is a creamy, cheesy comfort food classic made from scratch. Tender elbow macaroni is enveloped in a rich cheese sauce featuring sharp cheddar, mozzarella, and Parmesan, topped with a buttery, crunchy panko breadcrumb crust, then baked to golden perfection. Perfect for family dinners or potlucks, this dish offers indulgent creaminess balanced with a satisfying crisp topping.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 ½ cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
Topping
- 1 cup panko or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prepare for baking the mac and cheese.
- Cook the pasta: Boil salted water, add the elbow macaroni, and cook until al dente according to package instructions. Drain and set aside.
- Make the roux: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes until it turns golden and slightly bubbly to cook out the raw flour taste.
- Add dairy: Gradually whisk in the whole milk and heavy cream to the roux, stirring constantly. Allow the mixture to simmer gently until it thickens into a creamy sauce.
- Incorporate cheeses and seasoning: Remove the sauce from heat and stir in the shredded sharp cheddar, mozzarella, and Parmesan cheeses until melted and smooth. Season with salt, black pepper, and paprika to taste.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring well to fully coat the pasta evenly in the creamy mixture.
- Prepare for baking: Pour the cheesy macaroni into the greased baking dish in an even layer. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter and sprinkle the mixture evenly over the top.
- Bake: Place the dish uncovered into the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
- Cool and serve: Remove from oven and let the baked mac and cheese cool slightly before serving to allow it to set and enhance the flavors.
Notes
- For a sharper cheese flavor, use extra sharp cheddar instead of regular sharp cheddar.
- You can substitute whole milk and heavy cream with half-and-half for a slightly lighter sauce.
- Using freshly grated cheeses rather than pre-shredded will help the sauce be smoother and melt better.
- Breadcrumb topping adds crunch; if you prefer no topping, skip the panko and butter step.
- To make ahead, assemble the dish but hold off on baking, cover and refrigerate up to 24 hours, then bake as directed.
- Add a pinch of cayenne or mustard powder to the cheese sauce for a subtle kick and depth of flavor.
