This Ultimate Homemade Mac and Cheese is a cheesy, creamy dream come true.
With three kinds of cheese and a velvety homemade sauce,
this mac and cheese is irresistibly delicious.
Topped with a crispy Panko-Parmesan crust, it’s perfect for family dinners and sure to impress everyone.
Here’s how to make the best mac and cheese ever.
For Baked Mac and Cheese
- Elbow Macaroni – I use 16 oz of elbow macaroni or any other tubular pasta for this dish. It holds the cheese sauce perfectly.
- Extra Virgin Olive Oil – A light drizzle helps coat the pasta and prevents it from sticking while cooling
- Unsalted Butter – Six tablespoons of butter give the cheese sauce its rich, creamy base.
- All-Purpose Flour – This is used to make a roux that will thicken the cheese sauce.
- Whole Milk – Three cups of whole milk make the sauce smooth and creamy.
- Heavy Whipping Cream – A cup of heavy cream adds extra creaminess and richness to the sauce.
- Sharp Cheddar Cheese – Four cups of sharp cheddar cheese bring a bold and tangy flavor.
- Gruyère Cheese – Two cups of Gruyère cheese add depth and melt beautifully.
- Salt and Pepper – For seasoning the sauce to taste.
For Topping
- Panko Crumbs – A cup and a half of panko crumbs create a crispy, golden topping when baked.
- Parmesan Cheese – Half a cup of Parmesan cheese gives the topping an extra cheesy crunch.
- Melted Butter – Four tablespoons of butter to help the panko crumbs crisp up in the oven.
- Smoked Paprika – A quarter teaspoon of smoked paprika adds a mild smokiness and extra color to the topping.
Ultimate Homemade Baked Mac and Cheese Recipe
Notes
Ingredients:
- 16 oz elbow macaroni (or other tubular pasta), cooked
- 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 Gruyère 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 (or regular paprika)
Instructions:
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 3-qt or 4-qt baking dish and set aside.
- Prep the Cheese: In a large bowl, combine all the shredded cheeses. Set aside.
- Cook Pasta: Cook the macaroni one minute short of al dente according to the package instructions. Once done, drain and place it in a large bowl. Drizzle the pasta with olive oil and stir to coat. Let it cool while you prepare the cheese sauce.
- Make the Cheese Sauce:
- In a deep saucepan, Dutch oven, or stockpot, melt the butter over medium heat.
- Add the flour, whisking continuously for about 1 minute until it becomes bubbly and golden.
- Gradually pour in the milk and heavy cream, whisking until smooth. Continue whisking until you see bubbles on the surface and cook for an additional 2 minutes.
- Season with salt and pepper to taste.
- Slowly whisk in 2 cups of the shredded cheese, mixing until smooth, then add the remaining 2 cups of cheese. Keep whisking until the sauce becomes thick, creamy, and velvety.
- Combine Pasta and Sauce: Add the cooled pasta to the sauce and stir to coat the pasta evenly with the creamy cheese mixture.
- Assemble: Pour half of the mac and cheese into the prepared baking dish. Sprinkle with the remaining 2 cups of shredded cheese, then add the rest of the mac and cheese on top.
- Prepare Topping: In a small bowl, combine the panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this mixture over the top of the mac and cheese.
- Bake: Place the baking dish in the oven and bake for about 30 minutes, or until the top is golden brown and bubbly.
- Serve: Serve hot and enjoy this gooey, cheesy masterpiece right away
Nutrition
Calories: 642 kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g
Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g
Vitamin A: 1325 IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg
1. Can I use pre-shredded cheese?
Yes, you can use pre-shredded cheese to save time, but freshly shredded cheese melts better and results in a smoother sauce because it doesn’t contain anti-caking agents.
2. Can I make the cheese sauce ahead of time?
Yes, you can prepare the cheese sauce in advance. Just let it cool completely and store it in an airtight container in the refrigerator for up to 2 days. When ready to use, reheat it gently over low heat, stirring frequently.
3. Can I make this dish without baking it?
Absolutely! If you’re short on time, you can skip the baking step and serve the mac and cheese straight from the stove after mixing in the sauce. It will still be delicious and creamy.
4. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, such as penne, rigatoni, or shells. Just make sure it’s a sturdy pasta that will hold the cheese sauce well.
5. How can I make the topping extra crispy?
For an extra crispy topping, you can broil the mac and cheese for the last 1–2 minutes of baking. Keep an eye on it to ensure it doesn’t burn, but it will give the panko crumbs a nice golden crunch.
