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Homemade Baked Mac and Cheese Recipe

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★★★★★

5 from 88 reviews

This homemade baked mac and cheese features a creamy blend of sharp cheddar, white cheddar, and Gruyere cheeses enveloped in a luscious béchamel sauce. Tender elbow macaroni is coated in the rich cheese sauce, topped with a buttery panko crust, and baked to golden perfection for a comforting, crowd-pleasing meal.

Ingredients

Scale

Pasta

  • 1 pound dry macaroni pasta

Cheese Sauce

  • 8 tablespoons butter (1 stick)
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups Half and Half
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried mustard
  • 3 cups Sharp Cheddar cheese, shredded
  • 1 cup White Cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded

Topping

  • 1/2 cup panko breadcrumbs
  • 3 tablespoons butter, melted
  • 1/4 teaspoon seasoned salt

Instructions

  1. Prep: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 (3 Qt) baking dish with cooking spray or melted butter and set aside.
  2. Mix topping ingredients: In a small bowl, combine panko breadcrumbs, melted butter, and seasoned salt. Set aside.
  3. Cook pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until almost al dente, about 2 minutes less than recommended. Drain and transfer to a large bowl. Drizzle with olive oil or butter to prevent sticking and toss to coat.
  4. Make a roux: In a large saucepan over medium-high heat, melt the butter without browning. Sprinkle in flour and whisk constantly for about 1 minute to cook out the raw flour taste.
  5. Season and simmer: Slowly pour in the whole milk in a thin, steady stream while whisking constantly. Then add the half and half slowly, whisking until smooth. Stir in black pepper, nutmeg, garlic powder, and dried mustard. Continue stirring and heating until the sauce simmers and thickens, about 6-8 minutes. The sauce should coat the back of a spoon.
  6. Add the cheese: Reduce heat to low. Gradually add the sharp cheddar cheese in increments, stirring until fully melted. Repeat with the white cheddar, then add the Gruyere cheese and stir until the sauce is smooth and creamy. Remove from heat.
  7. Combine cheese sauce and noodles: Pour the cheese sauce over the cooked pasta and stir to evenly coat. Adjust seasoning with salt and pepper to taste.
  8. Add topping and bake: Transfer the cheesy pasta to the prepared baking dish and spread evenly. Sprinkle the prepared panko topping over the pasta. Bake in the preheated oven for 20 minutes. For a golden crust, broil for an additional 2-3 minutes while watching carefully.
  9. Serve: Remove from oven and let rest for 10 minutes before serving to allow the cheese sauce to set slightly.

Notes

  • Use sharp and aged cheeses for the best flavor and creaminess.
  • Do not overcook the pasta initially, as it will continue cooking in the oven.
  • Be careful when broiling to prevent burning the topping.
  • Leftovers can be refrigerated and reheated, adding a splash of milk to loosen the sauce.
  • For a gluten-free version, substitute gluten-free flour and pasta.

Keywords: baked mac and cheese, homemade mac and cheese, comfort food, cheddar cheese pasta, creamy baked pasta

Find it online: https://www.sanacooks.com/homemade-baked-mac-and-cheese-recipe/