Homemade Baked Mac and Cheese Recipe

Introduction

Homemade baked mac and cheese is a timeless comfort food that combines creamy cheese sauce with perfectly cooked pasta and a crispy golden topping. This recipe uses a trio of cheeses to create rich, layered flavors that will satisfy any cheese lover.

Ingredients

• 1 pound dry macaroni pasta
• 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
• 1/2 cup panko
• 3 tablespoons butter, melted
• 1/4 teaspoon seasoned salt

Instructions

1. Step 1: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch (3-quart) baking dish with cooking spray or melted butter and set aside.
2. Step 2: In a small bowl, combine the panko, melted butter, and seasoned salt. Mix well and set aside for the topping.
3. Step 3: Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions, stopping about 2 minutes before it’s al dente. Drain and transfer to a large bowl. Drizzle with olive oil or a little butter and toss to prevent sticking.
4. Step 4: In a large saucepan over medium-high heat, melt 8 tablespoons of butter without browning. Sprinkle in the flour and whisk constantly for about 1 minute to cook the flour.
5. Step 5: Slowly pour in the whole milk in a thin, steady stream while whisking constantly. Then add the half and half gradually, whisking until the mixture is smooth and combined.
6. Step 6: Add black pepper, nutmeg, garlic powder, and dried mustard to the sauce. Cook, whisking frequently, until the sauce thickens, about 5-7 minutes.
7. Step 7: Remove the sauce from heat. Stir in the shredded Sharp Cheddar, White Cheddar, and Gruyere cheeses until fully melted and smooth.
8. Step 8: Add the drained pasta to the cheese sauce and stir gently to coat all the noodles evenly.
9. Step 9: Pour the macaroni and cheese mixture into the prepared baking dish and spread it evenly. Sprinkle the panko topping evenly over the surface.
10. Step 10: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
11. Step 11: Let the mac and cheese rest for 5 minutes before serving to set slightly for easier portioning.

Tips & Variations

• For a smoky flavor, add a teaspoon of smoked paprika to the cheese sauce.
• Use a mix of your favorite cheeses such as Monterey Jack or mozzarella for a different taste and texture.
• Adding cooked bacon or caramelized onions can add extra depth and richness.
• If you prefer a crispier topping, broil for a minute or two at the end of baking but watch carefully to avoid burning.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350-degree Fahrenheit oven until heated through, about 15-20 minutes. You can also reheat individual servings in the microwave, stirring halfway through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta instead of macaroni?

Yes, you can substitute elbow macaroni with other small pasta shapes like shells, penne, or rotini. Just adjust cooking times accordingly to ensure they don’t overcook before baking.

Is it okay to use low-fat milk or half and half?

Whole milk and half and half create the creamiest sauce, but you can use lower-fat milk if preferred. The sauce may be slightly less rich but will still be delicious.

Homemade Baked Mac and Cheese Recipe

---

★★★★★

5 from 95 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 8 servings 1x

Pin Recipe

Print Recipe

Description

This homemade baked mac and cheese is a rich and creamy comfort food classic, made with a blend of sharp cheddar, white cheddar, and Gruyere cheeses. The pasta is cooked to just under al dente, then smothered in a creamy cheese sauce made with a butter and flour roux, milk, half and half, and flavorful seasonings. Topped with a crunchy panko breadcrumb crust, baked to golden perfection, this recipe delivers creamy, cheesy goodness with a crisp topping that elevates traditional mac and cheese.

---

Ingredients

Scale 1x2x3x

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. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch (3 quart) baking dish with cooking spray or melted butter and set aside.
2. Mix Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and seasoned salt. Mix well and set aside for topping.
3. Cook Pasta: Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions but reduce the time by about 2 minutes to ensure it is slightly underdone (almost al dente). Drain the pasta and transfer it to a large bowl. Drizzle with a little olive oil or butter to prevent sticking, then toss to coat evenly.
4. Make Roux: In a large saucepan over medium-high heat, melt 8 tablespoons of butter, being careful not to brown it. Sprinkle in the flour and whisk continuously to combine and cook for about 1 minute.
5. Prepare Cheese Sauce: Slowly pour in the milk in a thin steady stream while whisking constantly, then gradually add the half and half, whisking until the mixture is smooth and lump-free. Continue to cook and whisk until the sauce thickens.
6. Season Sauce: Add black pepper, nutmeg, garlic powder, and dried mustard to the sauce, stirring to incorporate all the spices evenly.
7. Add Cheese: Gradually add the shredded Sharp Cheddar, White Cheddar, and Gruyere cheeses to the sauce, stirring until all the cheese has melted and the sauce is thoroughly smooth and creamy.
8. Combine Pasta and Sauce: Pour the cheese sauce over the cooked pasta in the large bowl. Mix well to coat all the pasta evenly with the cheese sauce.
9. Assemble and Bake: Transfer the cheesy pasta mixture to the prepared baking dish, spreading it evenly. Sprinkle the prepared panko breadcrumb topping over the top.
10. Bake: Place the dish in the preheated oven and bake for about 25 to 30 minutes, or until the topping is golden brown and the cheese sauce is bubbly around the edges.
11. Rest and Serve: Remove the mac and cheese from the oven and allow it to rest for 5 to 10 minutes before serving. This helps to set the sauce for easier serving.

Notes

• Cooking the pasta a bit under al dente ensures it finishes cooking perfectly in the oven without becoming mushy.
• Using a blend of cheeses including Gruyere adds depth and complexity to the flavor.
• The panko breadcrumb topping with melted butter and seasoned salt provides a perfect crunchy contrast to the creamy pasta.
• You can substitute half and half with additional milk if desired, but the sauce will be less rich.
• Make sure to whisk the sauce continuously when adding milk and half and half to avoid lumps.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

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