Homemade Baked Mac and Cheese Recipe

Introduction

Homemade baked mac and cheese is a comforting classic that brings creamy, cheesy goodness to your table. This recipe combines sharp cheddar, white cheddar, and Gruyère for a rich flavor, topped with a crunchy panko crust.

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, mix the panko, melted butter, and seasoned salt to prepare the topping. Set aside.
3. Step 3: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions, but reduce the cooking time by about 2 minutes so the pasta is just under al dente. Drain and transfer to a large bowl. Drizzle with a little olive oil or butter and toss to prevent sticking.
4. Step 4: 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 constantly for about 1 minute to make a roux.
5. Step 5: Slowly pour in the whole milk in a thin, steady stream while whisking continuously. Then, gradually add the half and half, whisking until the mixture is smooth and thickened.
6. Step 6: Add the black pepper, nutmeg, garlic powder, and dried mustard to the sauce. Stir to combine.
7. Step 7: Remove the sauce from heat and stir in the shredded Sharp Cheddar, White Cheddar, and Gruyere cheeses until fully melted and smooth.
8. Step 8: Fold the cooked pasta into the cheese sauce, ensuring all pieces are well coated.
9. Step 9: Pour the mac and cheese into the prepared baking dish and spread evenly. Sprinkle the panko topping evenly over the surface.
10. Step 10: Bake in the preheated oven for about 25-30 minutes or until the topping is golden brown and the sauce is bubbly.
11. Step 11: Let the baked mac and cheese rest for 5 minutes before serving to allow it to set.

Tips & Variations

• For extra creaminess, add a splash of heavy cream to the cheese sauce.
• Swap Gruyere with mozzarella or fontina for a different cheese flavor.
• Mix in cooked bacon or caramelized onions for added texture and taste.
• Use gluten-free flour and pasta to make this recipe gluten-free.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole dish in a 350°F oven until heated through. Adding a splash of milk before reheating helps maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare baked mac and cheese ahead of time?

Yes, you can assemble the dish and refrigerate it covered for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if baking from cold.

What can I use instead of half and half?

If you don’t have half and half, you can use equal parts milk and heavy cream or just whole milk, but the sauce will be slightly less rich.

Homemade Baked Mac and Cheese Recipe

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4.4 from 137 reviews

This classic Homemade Baked Mac and Cheese recipe features a creamy, cheesy sauce made from a blend of sharp cheddar, white cheddar, and Gruyere cheeses, enveloping perfectly cooked elbow macaroni. Topped with a crunchy seasoned panko crust, this comforting dish is baked to golden perfection and is perfect for family dinners or gatherings.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 1 pound dry macaroni pasta

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
• 3 tablespoons butter, melted
• 1/4 teaspoon seasoned salt

Other

• Olive oil or butter for tossing pasta

Instructions

1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch (3 quart) baking dish thoroughly with cooking spray or melted butter to prevent sticking and set aside for later use.
2. Mix topping ingredients: In a small bowl, combine the panko, melted butter, and seasoned salt. Stir until the crumbs are evenly coated and set aside to create the crunchy topping for the mac and cheese.
3. Cook pasta: Bring a large pot of salted water to a rapid boil. Add the dry macaroni pasta and cook according to package instructions but stop the cooking about 2 minutes before it becomes al dente. This ensures the pasta won’t overcook in the oven. Drain the pasta and transfer it immediately to a large bowl. Drizzle lightly with olive oil or butter and toss gently to coat, preventing sticking while you prepare the sauce.
4. Make a roux: In a large saucepan over medium-high heat, melt the butter without browning it. Once melted, sprinkle the flour evenly over the butter and whisk continuously to combine, cooking for about 1 minute. This creates a roux which will thicken the sauce.
5. Prepare cheese sauce: Slowly pour in the whole milk in a thin, steady stream while whisking constantly to prevent lumps. Next, slowly add the half and half while continuing to whisk until the mixture is smooth and thickened. Stir in black pepper, nutmeg, garlic powder, and dried mustard. Reduce heat to medium-low.
6. Add cheeses: Gradually fold in the shredded Sharp Cheddar, White Cheddar, and Gruyere cheeses, stirring until all cheese has melted and the sauce is smooth and creamy. Adjust seasoning to taste.
7. Combine pasta and cheese sauce: Add the cooked macaroni into the cheese sauce and stir carefully until the pasta is fully coated with the creamy cheese mixture.
8. Transfer to baking dish: Pour the macaroni and cheese mixture evenly into the prepared baking dish, smoothing the top with a spatula.
9. Add topping and bake: Sprinkle the prepared panko topping evenly over the mac and cheese. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and the sauce is bubbly.
10. Rest and serve: Remove the mac and cheese from the oven and let it rest for 5 to 10 minutes before serving. This helps the sauce thicken and makes it easier to portion.

Notes

• For a crispier topping, broil the mac and cheese for 2-3 minutes at the end of baking, watching closely to prevent burning.
• You can substitute half and half with heavy cream for an even richer sauce.
• Use freshly shredded cheese rather than pre-shredded for better melting and texture.
• To make ahead, assemble the dish up to the baking step, cover tightly with foil and refrigerate for up to 24 hours before baking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.

Keywords: baked mac and cheese, homemade mac and cheese, cheese casserole, comfort food, creamy mac and cheese, Gruyere mac and cheese