Baked Mac and Cheese
Discover the ultimate comfort with our easy baked mac and cheese recipe! Creamy, cheesy, and topped with crispy panko, it's perfect for any occasion.
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INGREDIENTS
- 8 ounces elbow macaroni pasta, uncooked
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour, or GF flour blend
- 1 ½ cups whole milk
- ½ cup heavy whipping cream
- 2 cups sharp cheddar cheese, shredded
- 1 cups Gruyere cheese, shredded
- ¼ teaspoon black pepper
- ¾ teaspoons salt, or to taste
- olive oil, to drizzle over pasta
Breaded Topping
- ¾ cups panko breadcrumbs
- 2 tablespoons butter, melted
- 3 tablespoon Parmesan cheese, shredded
- ⅛ teaspoon smoked paprika, or regular paprika
INSTRUCTIONS
- Prep the oven and baking dish: Preheat your oven to 350°F. Lightly grease a large 2-3 quart baking dish and set it aside.
- Prepare the cheese: In a large bowl, combine the shredded cheeses and set them aside for later.2 cups sharp cheddar cheese, 1 cups Gruyere cheese
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta for 1 minute less than the package instructions for al dente. Once cooked, drain and transfer to a large bowl.8 ounces elbow macaroni pasta
- Coat the pasta: Drizzle the cooked pasta with olive oil and toss to coat. Set it aside to cool while you prepare the cheese sauce.olive oil
- Make the cheese sauce: In a deep saucepan, Dutch oven, or stockpot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until the roux mixture becomes bubbly and golden.2 tablespoons unsalted butter, 2 tablespoons all purpose flour
- Add milk and cream: Gradually whisk in the milk and heavy cream, stirring until smooth. Continue whisking as the mixture comes to a simmer and bubbles form on the surface. Let it cook for another 2 minutes while whisking. Season with salt and pepper, then remove from heat.1 ½ cups whole milk, ½ cup heavy whipping cream, ¾ teaspoons salt, ¼ teaspoon black pepper
- Add cheese: Slowly whisk in 1 cup of the shredded cheese until smooth. Add the remaining 1 cup of shredded cheese, continuing to whisk until the sauce is creamy and thickened to your liking.
- Combine pasta and cheese sauce: Stir the cooled pasta into the cheese sauce, making sure all of the pasta is fully coated.
- Assemble the mac and cheese: Pour half of the mac and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese, then add the rest of the mac and cheese mixture on top.
- Prepare the topping: In a small bowl, combine the panko breadcrumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this mixture evenly over the top of the mac and cheese.¾ cups panko breadcrumbs, 3 tablespoon Parmesan cheese, ⅛ teaspoon smoked paprika, 2 tablespoons butter
- Bake: Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the mac and cheese is bubbly.
- Optional garnish: For an extra touch of color, sprinkle finely chopped parsley over the top before serving. Serve immediately and enjoy this creamy, cheesy, and perfectly baked mac and cheese!
NOTES
- To Store. Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat gently in the oven or microwave with a splash of milk to restore creaminess.
- To Freeze. Assemble the dish without baking and let it cool completely. Wrap tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the fridge before baking.
- To Make Ahead. Prepare the dish as instructed but don’t bake. Cover tightly with foil and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 445kcalCarbohydrates: 29gProtein: 18gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 85mgSodium: 652mgPotassium: 134mgFiber: 1gSugar: 3gVitamin A: 938IUVitamin C: 0.1mgCalcium: 468mgIron: 1mg
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