Description

This homemade baked mac and cheese recipe delivers a rich, creamy, and cheesy comfort food classic that’s perfect for family dinners or gatherings. Made with a blend of sharp cheddar, Gruyère, and mozzarella cheeses, combined with a creamy roux-based sauce and topped with a crunchy panko and Parmesan crust, it bakes to a golden perfection that everyone will love.

Ingredients

Scale

Pasta

1 pound elbow macaroni

Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk, warmed
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper

Cheese

4 cups sharp cheddar cheese, shredded
2 cups Gruyère cheese, shredded
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated

Topping

1 cup panko breadcrumbs
2 tablespoons butter, melted

Garnish

2 tablespoons fresh parsley, chopped (optional)

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Instructions

Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to the package directions until just al dente. Drain the pasta and set aside.
Make the Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for about 1 minute, stirring constantly, to make a roux. This will help thicken the cheese sauce.
Add Milk and Cream: Gradually whisk in the warmed 4 cups of whole milk and 1 cup of heavy cream, stirring continuously until the mixture is smooth and thickens, which should take about 5 minutes.
Season the Sauce: Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Remove from heat.
Add Cheese: Mix in 3 cups of shredded sharp cheddar, 1 1/2 cups shredded Gruyère, and 1 cup shredded mozzarella until the cheeses are fully melted and the sauce is creamy.
Combine Pasta and Cheese Sauce: Pour the cooked macaroni into the cheese sauce and stir until all pasta is coated evenly. Transfer this mixture into a greased 9×13-inch baking dish.
Prepare Topping: In a small bowl, combine 1 cup panko breadcrumbs, 2 tablespoons melted butter, 1/4 cup grated Parmesan cheese, and the remaining 1 cup sharp cheddar and 1/2 cup Gruyère cheeses. Sprinkle this evenly over the pasta mixture.
Bake: Place the baking dish uncovered into the preheated oven. Bake for 25–30 minutes, or until the top is golden brown and the mixture is bubbling around the edges.
Rest and Serve: Allow the baked mac and cheese to cool for about 5 minutes before serving. Optionally, garnish with 2 tablespoons chopped fresh parsley for a burst of color and freshness.

Notes

For an extra creamy mac and cheese, reserve 1/2 cup of the cheese sauce and drizzle it over the top before adding the breadcrumb topping.
You can substitute the cheeses with varieties like Colby Jack, Fontina, or Monterey Jack based on your preference.
To enhance flavor, add cooked bacon pieces or caramelized onions into the cheese sauce before baking.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course, Side Dish
Method: Baking, Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 640
Sugar: 6 g
Sodium: 820 mg
Fat: 36 g
Saturated Fat: 20 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 26 g
Cholesterol: 115 mg