Description
Indulge in the ultimate comfort food with The BEST Homemade Baked Mac and Cheese. This dish is a creamy, cheesy delight that features a velvety cheese sauce made from three rich cheeses, enveloping perfectly cooked pasta. Topped with a crunchy Panko-Parmesan layer, this mac and cheese is not only satisfying but also irresistibly delicious. Whether you’re hosting a family gathering or enjoying a cozy night in, this recipe will soon become a cherished favorite in your home kitchen.
Ingredients
Scale
- 16 oz elbow macaroni
- 1 tbsp extra virgin olive oil
- 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
- 1 1/2 cups panko crumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika
Instructions
- Preheat your oven to 350°F and grease a baking dish.
- Cook the macaroni according to package instructions until al dente. Drain and toss with olive oil.
- In a saucepan, melt butter over medium heat; whisk in flour until golden.
- Gradually add milk and cream, whisking until smooth and bubbly.
- Stir in half of the shredded cheeses until melted and smooth, then mix in the remaining cheeses.
- Combine pasta with the cheese sauce until well-coated.
- Layer half of the mixture in the baking dish; top with more cheese and remaining pasta mixture.
- For the topping, mix Panko crumbs with melted butter and sprinkle over mac and cheese.
- Bake for about 30 minutes or until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg