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Baked Macaroni and Cheese

Get ready to taste the creamiest, cheesiest, most delicious baked macaroni and cheese you'll ever make! Perfect for the holidays or as a side dish for any family dinner, this recipe delivers rich goodness topped with a crunchy Panko-Parmesan crust. If you're craving a homemade classic comfort, this easy-to-follow recipe is a keeper.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 12 people
Calories: 616kcal
Author: Amanda Mason

Equipment

  • deep 9x13 casserole dish OR a 4 quart baking dish
  • Box Grater

Ingredients

For The Macaroni and Cheese

  • 16 ounce box elbow macaroni, cooked
  • 1 Tablespoon olive oil
  • 7 Tablespoons butter, salted and separated
  • ⅓ cup all purpose flour
  • 2 teaspoons salt
  • ½ teaspoon ground pepper
  • 1 teaspoon ground mustard
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cup sharp cheddar cheese, shredded and divided
  • 2 cup Gruyère cheese, shredded and divided

For The Breadcrumb Topping

  • 1 cup Panko Breadcrumbs
  • 4 Tablespoons melted butter, salted
  • ½ cup Parmesan cheese, shredded
  • ¼ teaspoon smoked paprika

Instructions

  • Preheat the oven to 350°F.
  • Lightly grease the baking dish with a Tablespoon of butter until the bottom and all sides are well coated. Set aside.
  • Using a box grater, shred the sharp cheddar cheese and set aside.
  • Next, bring a large pot of water to a boil and cook the elbow macaroni to al dente.
  • When the pasta is done, drain, and place the cooked pasta in a large bowl.
  • Drizzle the pasta with the 1 Tablespoon of olive oil and stir to coat. Set aside to cool.
  • In a deep sauce pan, melt the 6 Tablespoons of butter.
  • Slowly whisk in the ⅓ cup of flour, 1 teaspoon of ground mustard, 2 teaspoons of salt, and ½ teaspoon of black pepper for about 30 seconds until a paste (also called a roux) forms.
  • Slowly whisk in the milk and heavy whipping cream until the mixture is smooth and there are no lumps.
  • Continue to whisk on medium-high heat until you small bubbles start to surface. Continue to whisk for 2-3 more minutes until the mixture slightly thickens.
  • Add 2 cups of shredded sharp cheddar cheese and 1 cup of Gruyère cheese into the mixture and whisk until smooth.
  • Add another 1 cup of shredded sharp cheddar cheese to the sauce and mix until smooth. The sauce should be slightly thick.
    Expert Tip: Taste the sauce during this step and add more salt, if needed.
  • Next, add the cooked pasta into the pot of cheese sauce and stir until well combined.
  • Pour half of the macaroni and cheese into the prepared baking dish.
  • Sprinkle on the remaining 1 cup of shredded sharp cheddar cheese and 1 cup of Gruyère cheese, and then pour the remaining macaroni and cheese on top of the shredded cheese. Set aside.
  • It's now time to make the Panko-parmesan crust. In a small bowl, combine 1 cup of Panko breadcrumbs, ½ cup shredded Parmesan cheese, 4 Tablespoons of melted butter, and ¼ teaspoon of smoked paprika.
  • Sprinkle over the top of the mac and cheese and bake uncovered for 30 minutes. You'll know it's done when it becomes bubbly and the top is golden brown.
  • Serve immediately.

Notes

    • For a more traditional baked macaroni and cheese, leave off the Panko crust topping.
    • Even though it requires a bit more effort, always shred the cheese from a block using a box grater. The pre-shredded, bagged versions often contain anti-caking additives that prevent the cheese from melting smoothly, and to be honest, it just doesn't taste as good.
    • You don't have to bake it...it's technically ready to eat when you combine all the ingredients together. But baking it melds all the flavors together.
    • Do not freeze! It will cause the sauce to become grainy and the pasta to lose its texture. And, it won't taste the same.
    • Store any leftovers in the refrigerator in an air tight container. Reheat in the microwave or in the oven. To add more creaminess when reheating, add 1-2 Tablespoons to the macaroni and cheese and stir well. Or, you can save ½ cup of the cheese sauce from the directions above to add back into the sauce when reheating.

Nutrition

Calories: 616kcal | Carbohydrates: 40g | Protein: 23g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 1136mg | Potassium: 263mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1248IU | Vitamin C: 0.1mg | Calcium: 549mg | Iron: 1mg