Homemade Baked Mac And Cheese Recipe

Introduction

Bubbling, golden, and irresistibly creamy—Homemade Baked Mac and Cheese is the soul-warming comfort food that always satisfies. Tender elbow macaroni is swirled in a velvety three-cheese sauce, baked until bubbly with a crunchy, buttery topping. Rich and familiar, this dish is perfect for cozy dinners or hearty side dishes at your next gathering.

Ingredients

• 2 cups elbow macaroni
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch paprika
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter (for topping)
• 1 pinch paprika (for topping)

Instructions

1. Step 1: Cook 2 cups of elbow macaroni in salted boiling water until al dente. Drain and set aside.
2. Step 2: In a saucepan over medium heat, melt 4 tablespoons butter. Whisk in 1/4 cup flour and cook for about 1 minute until lightly golden.
3. Step 3: Gradually whisk in 2 cups whole milk and 1 cup heavy cream, stirring constantly until smooth and slightly thickened, about 5 minutes.
4. Step 4: Turn off heat. Stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until fully melted. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of paprika.
5. Step 5: Stir the drained macaroni into the cheese sauce until well coated.
6. Step 6: Preheat oven to 375°F (190°C). Pour the mac and cheese into a greased 9×13 baking dish.
7. Step 7: In a small bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter and a pinch of paprika. Sprinkle over the top.
8. Step 8: Bake for 20-25 minutes until bubbly and golden. Let cool slightly before serving.

Tips & Variations

• Always use freshly shredded cheese for the creamiest melt and best flavor.
• For a spicy kick, add a pinch of cayenne pepper to the cheese sauce.
• Try substituting or combining cheeses like Gouda, Gruyère, or Fontina for different flavor profiles.
• Make ahead by assembling the mac and cheese without the breadcrumb topping; refrigerate and add topping just before baking.
• For a gluten-free option, use gluten-free elbow macaroni and a 1:1 gluten-free flour substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual portions. For longer storage, freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different cheeses?

Absolutely. Cheeses like Gouda, Gruyère, Monterey Jack, or Fontina melt well and provide delicious variations.

Is it okay to make this ahead of time?

Yes, you can assemble the mac and cheese (without the breadcrumb topping) and refrigerate it. Add the topping just before baking for best results.

Homemade Baked Mac And Cheese Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

Bubbling, golden, and irresistibly creamy—Homemade Baked Mac and Cheese is the soul-warming comfort food that always satisfies. This dish features tender elbow macaroni swirled in a velvety three-cheese sauce made with sharp cheddar, mozzarella, and Parmesan, baked until bubbly with a crunchy buttery panko topping. Perfect for cozy dinners or as a hearty side dish, this classic American baked mac and cheese recipe is rich, flavorful, and always a crowd-pleaser.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pasta

• 2 cups elbow macaroni

Cheese Sauce

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch paprika

Topping

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• 1 pinch paprika

Instructions

1. Boil the Pasta: Cook 2 cups of elbow macaroni in boiling salted water until al dente, about 7-8 minutes. Drain the pasta and set it aside.
2. Make the Roux: In a saucepan over medium heat, melt 4 tablespoons of butter. Whisk in 1/4 cup of all-purpose flour and cook for 1 minute until the mixture is lightly golden and fragrant, which helps eliminate the raw flour taste.
3. Build the Sauce: Gradually pour in 2 cups of whole milk and 1 cup of heavy cream while whisking continuously. Stir until the sauce is smooth and starts to thicken, about 5 minutes.
4. Add the Cheese: Remove the saucepan from heat and stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until completely melted and the sauce is creamy. Season with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and a pinch of paprika to enhance the flavor.
5. Combine Pasta and Sauce: Fold the drained macaroni into the cheese sauce, stirring gently to coat the pasta evenly with the sauce.
6. Assemble and Bake: Preheat your oven to 375°F (190°C). Pour the mac and cheese mixture into a greased 9×13 inch baking dish and smooth the top. In a small bowl, mix 1 cup of panko breadcrumbs with 2 tablespoons melted butter and a pinch of paprika, then sprinkle this topping evenly over the casserole.
7. Bake: Place the dish in the oven and bake for 20 to 25 minutes until the top is golden brown and the sauce is bubbling around the edges.
8. Cool and Serve: Let the baked mac and cheese cool for about 5 minutes before serving to allow the sauce to thicken slightly for the perfect creamy texture.

Notes

• Always use freshly shredded cheese for the creamiest melt and best flavor.
• Let the baked mac and cheese rest for 5 minutes before serving to allow it to thicken properly.
• Add a pinch of cayenne pepper to the cheese sauce if you want a spicy kick.
• This recipe can be made ahead by assembling (without the topping), refrigerating, and adding the topping before baking.
• For gluten-free option, use gluten-free elbow macaroni and a gluten-free flour substitute for the roux.

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