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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.

Ingredients

Scale

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

Find it online: https://kitchenbyrita.com/homemade-baked-mac-and-cheese-recipe/