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Homemade Baked Mac and Cheese

A rich, creamy macaroni and cheese baked to perfection with a golden panko topping, perfect for a comforting meal.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 oz elbow macaroni, cooked (or other tubular pasta) Cook one minute shy of al dente
  • 1 tbsp extra virgin olive oil For drizzling on pasta
  • 6 tbsp unsalted butter For the cheese sauce
  • 1/3 cup all purpose flour For thickening the sauce
  • 3 cups whole milk Main liquid for the sauce
  • 1 cup heavy whipping cream Can be reduced for a lighter version
  • 4 cups sharp cheddar cheese, shredded Main cheese for flavor
  • 2 cups Gruyere cheese, shredded For added creaminess
  • Salt and pepper to taste For seasoning
  • 1 1/2 cups panko crumbs For the topping
  • 4 tbsp butter, melted Use for mixing with panko
  • 1/2 cup Parmesan cheese, shredded For topping
  • 1/4 tsp smoked paprika (or regular paprika) For flavoring the topping

Method
 

Preparation
  1. Preheat oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.
  2. Combine shredded cheeses in a large bowl and set aside.
  3. Cook the pasta one minute shy of al dente according to package instructions. Remove from heat, drain, and place in a large bowl. Drizzle pasta with olive oil and stir to coat. Set aside to cool.
Cheese Sauce
  1. Melt butter in a deep saucepan, whisk in flour over medium heat for about 1 minute until bubbly and golden.
  2. Gradually whisk in the milk and heavy cream until smooth. Cook and whisk until bubbles surface, then cook for another 2 minutes.
  3. Whisk in salt and pepper. Add two cups of shredded cheese and whisk until smooth, then add the remaining cheese until creamy and thick.
Assembly and Baking
  1. Stir in the cooled pasta until fully coated. Pour half of the mac and cheese into the prepared dish, top with remaining cheese, then layer with the rest of the mac and cheese.
  2. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over the top.
  3. Bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Notes

To store leftovers, let cool, cover tightly, and refrigerate for up to 4 days. For freezing, flash-freeze uncovered for 1–2 hours, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking.