Best Baked Mac and Cheese

This homemade baked mac and cheese recipe transforms a simple comfort food into something extraordinary. With three types of cheese and a made-from-scratch sauce, it delivers a rich, creamy interior contrasted by a perfect crunchy topping that will make this your new favorite version.

I first made this during a holiday gathering when I needed a dish that would please both children and adults. The empty dish and requests for the recipe confirmed I had found the perfect mac and cheese formula.

Ingredients

• Elbow macaroni: stays perfectly al dente during baking and catches all that delicious sauce
• Extra virgin olive oil: prevents the pasta from sticking together while you prepare the cheese sauce
• Unsalted butter: creates the base for your roux allowing you to control the saltiness
• All purpose flour: thickens the sauce without adding any flavor that might compete with the cheese
• Whole milk: provides richness while keeping the sauce from becoming too heavy
• Heavy whipping cream: adds luxurious creaminess that sets this recipe apart
• Sharp cheddar cheese: delivers that classic mac and cheese flavor everyone expects
• Gruyere cheese: adds sophisticated nuttiness and melts beautifully into the sauce
• Panko breadcrumbs: create an irresistibly crunchy topping that contrasts with the creamy pasta
• Parmesan cheese: in the topping adds another dimension of cheesy goodness
• Smoked paprika: brings a subtle warmth and complexity to the topping

Step-by-Step Instructions

Prepare the Baking Dish and Cheese:

Preheat your oven to 350F and lightly grease a large baking dish. Combine the shredded cheddar and Gruyere cheeses in a bowl and set aside. This makes adding the cheese to the sauce much easier later.

Cook the Pasta:

Cook your elbow macaroni one minute less than the package directions for al dente. The pasta will continue cooking in the oven, so undercooking it slightly ensures it will not become mushy. Drain it thoroughly, then toss with olive oil in a large bowl to prevent sticking.

Create the Roux Base:

Melt butter in a deep saucepan over medium heat. Add the flour and whisk continuously for about a minute until the mixture becomes golden and bubbly. This roux will thicken your sauce without making it grainy.

Develop the Cheese Sauce:

Gradually whisk in the milk and cream until completely smooth. Continue whisking until bubbles appear on the surface, then cook for another two minutes. Add salt and pepper to taste. Now incorporate the cheese two cups at a time, whisking continuously until each addition is fully melted and incorporated.

Combine Pasta and Sauce:

Pour your thickened cheese sauce over the cooled pasta and stir until every piece is thoroughly coated. The sauce should cling to the pasta while still remaining creamy and flowing.

Layer in Baking Dish:

Pour half of your mac and cheese into the prepared baking dish. Layer with the remaining cheese, then top with the rest of the mac and cheese. This creates delicious pockets of melty cheese throughout the dish.

Create and Add Topping:

Mix the panko breadcrumbs, Parmesan cheese, melted butter, and paprika in a small bowl. Sprinkle this mixture evenly over the top of the mac and cheese for a golden, crunchy finish.

Bake to Perfection:

Bake at 350F for about 30 minutes until the topping is golden brown and the edges are bubbly. Let it rest for a few minutes before serving to allow the sauce to set slightly.

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The combination of sharp cheddar and Gruyere creates the perfect balance in this dish. I discovered this pairing years ago when experimenting with fondue recipes, and it transformed my mac and cheese forever. The sharpness of the cheddar paired with the nutty complexity of Gruyere creates a depth of flavor that plain cheddar alone simply cannot achieve.

Make Ahead Tips

You can prepare this mac and cheese up to two days before baking. Make the entire recipe but stop before adding the topping. Cover tightly with plastic wrap and refrigerate. When ready to bake, bring to room temperature for 30 minutes, add the topping, and bake as directed, adding 5-10 minutes to the cooking time.

Smart Substitutions

If Gruyere is unavailable or too costly, substitute with Swiss cheese for a similar nutty flavor profile. For a more budget friendly version, replace half the cheddar with colby jack. The smoked paprika can be swapped for regular paprika if preferred, or add a tiny pinch of cayenne for a subtle heat.

Serving Suggestions

This mac and cheese stands perfectly on its own as a main dish with a simple green salad on the side. For a complete meal, serve alongside roasted vegetables or with sliced ham or grilled chicken mixed in. For entertaining, portion into individual ramekins for an elegant presentation that prevents fighting over the crispy corners.

Troubleshooting Your Sauce

If your cheese sauce seems grainy, the heat was likely too high when adding the cheese. Next time, remove the pan from heat before incorporating the cheese. Should your sauce be too thick, thin it with additional warm milk, adding just a tablespoon at a time until reaching your desired consistency.

Frequently Asked Questions

→ What cheeses work best for baked mac?

Sharp cheddar, Gruyere, and Parmesan are great options. They melt well and provide a rich, creamy flavor.

→ How do I make the topping crunchy?

Use a mix of Panko breadcrumbs, Parmesan cheese, and melted butter. Sprinkle evenly before baking for the perfect crunch.

→ Can I use a different type of pasta?

Yes, any tubular pasta like penne or rigatoni works well as they hold the cheese sauce beautifully.

→ How do I ensure a creamy sauce?

Whisk the milk and cream gradually into the roux, ensuring a smooth and thick sauce before adding the cheese.

→ Can I make this dish ahead of time?

Yes, assemble the dish without baking, cover it tightly, and refrigerate. When ready to serve, bake it fresh until golden and bubbly.