Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 1 hr | Servings: 12
If you love Mac and cheese, I am very sure that you’ll fall head over heels with this homemade baked Mac and cheese. It is outrageously cheesy and ultra-creamy. Top it off with a crunchy Panko-Parmesan topping, and you’ve got a winner homemade baked Mac and cheese!
Ingredients
4 tablespoons butter, melted
1 tablespoon extra virgin olive oil
16 ounces elbow macaroni, cooked (or other tubular pasta)
6 tablespoons unsalted butter
1/3 c. all-purpose flour
1 c. heavy whipping cream
3 c. whole milk
4 c. sharp cheddar cheese, shredded
1/2 c. Parmesan cheese, shredded
2 c. Gruyere cheese, shredded
1 1/2 c. panko crumbs
1/4 teaspoon smoked paprika (or regular paprika)
salt and pepper to taste
How to make The BEST Homemade Baked Mac and Cheese
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a large 3 or 4-quart baking dish. Lightly grease and set aside.
Step 2: In a large bowl, combine the shredded cheese and set it aside.
Step 3: Following the package directions, cook the pasta a minute shy of al dente. Drain when done and place the cooked pasta in a large bowl. Then, drizzle with olive oil and toss to coat. Set aside.
Step 4: In a deep saucepan, Dutch oven, or stock pot, melt the butter. To the melted butter, whisk in the flour. Cook over medium heat while stirring constantly for about a minute until bubbly and golden.
Step 5: Slowly stir in the milk and heavy cream until smooth. Keep stirring and cook for about 2 minutes until you see bubbles on the surface. Then, stir in the salt and pepper. Next, whisk in 2 cups of shredded cheese until smooth. Add another 2 cups of the shredded cheese and continue stirring until creamy and smooth. At this point, the mixture should be nice and smooth.
Step 6: Add the cooled pasta and toss until completely coated with the cheese sauce.
Step 7: Into the prepared baking dish, pour half of the Mac and cheese and top with the rest of the 2 cups of shredded cheese. On top of the cheese, add the other half of the Mac and cheese.
Step 8: Place the panko crumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Mix well until combined, and sprinkle this over the Mac and cheese. Place in the preheated oven and bake for about 30 minutes or until the Mac and cheese is bubbly and the top is golden brown.
Nutrition Facts:
Calories: 642 kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg
Ingredients
- 4 tablespoons butter, melted
- 1 tablespoon extra virgin olive oil
- 16 ounces elbow macaroni, cooked (or other tubular pasta)
- 6 tablespoons unsalted butter
- 1/3 c. all-purpose flour
- 1 c. heavy whipping cream
- 3 c. whole milk
- 4 c. sharp cheddar cheese, shredded
- 1/2 c. Parmesan cheese, shredded
- 2 c. Gruyere cheese, shredded
- 1 1/2 c. panko crumbs
- 1/4 teaspoon smoked paprika (or regular paprika)
- salt and pepper to taste
Instructions
Step 1: Prepare the oven. Preheat it to 350 degrees F. Ready a large 3 or 4-quart baking dish. Lightly grease and set aside.
Step 2: In a large bowl, combine the shredded cheese and set it aside.
Step 3: Following the package directions, cook the pasta a minute shy of al dente. Drain when done and place the cooked pasta in a large bowl. Then, drizzle with olive oil and toss to coat. Set aside.
Step 4: In a deep saucepan, Dutch oven, or stock pot, melt the butter. To the melted butter, whisk in the flour. Cook over medium heat while stirring constantly for about a minute until bubbly and golden.
Step 5: Slowly stir in the milk and heavy cream until smooth. Keep stirring and cook for about 2 minutes until you see bubbles on the surface. Then, stir in the salt and pepper. Next, whisk in 2 cups of shredded cheese until smooth. Add another 2 cups of the shredded cheese and continue stirring until creamy and smooth. At this point, the mixture should be nice and smooth.
Step 6: Add the cooled pasta and toss until completely coated with the cheese sauce.
Step 7: Into the prepared baking dish, pour half of the Mac and cheese and top with the rest of the 2 cups of shredded cheese. On top of the cheese, add the other half of the Mac and cheese.
Step 8: Place the panko crumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Mix well until combined, and sprinkle this over the Mac and cheese. Place in the preheated oven and bake for about 30 minutes or until the Mac and cheese is bubbly and the top is golden brown.
