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Homemade Baked Mac and Cheese Recipe

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4.6 from 8 reviews

This homemade baked mac and cheese recipe delivers a creamy, cheesy comfort food classic made from scratch. Featuring a rich cheese sauce with sharp cheddar, white cheddar, and Gruyere, topped with a crispy panko breadcrumb crust, it is perfect for a cozy dinner or family gathering.

Ingredients

Pasta

  • 1 pound dry macaroni pasta

Cheese Sauce

  • 8 tablespoons butter (1 stick)
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half and half
  • 1/2 teaspoon black pepper
  • Pinch of nutmeg
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried mustard
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup white cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded

Topping

  • 1/2 cup panko
  • 3 tablespoons butter, melted
  • 1/4 teaspoon seasoned salt

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch (3 quart) baking dish with cooking spray or melted butter and set aside.
  2. Prepare Topping: In a small bowl, combine the panko, melted butter, and seasoned salt. Mix well and set aside.
  3. Cook Pasta: Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until it is almost al dente—about 2 minutes less than recommended. Drain the pasta and transfer it to a large bowl. Drizzle with a little olive oil or butter and toss to prevent sticking.
  4. Make Roux: In a large saucepan over medium-high heat, melt the butter without browning it. Sprinkle in the flour and whisk continuously for about 1 minute to form a roux.
  5. Add Milk and Half and Half: Slowly pour in the whole milk in a thin, steady stream while whisking constantly. Follow by slowly adding the half and half. Continue whisking until smooth and fully combined.
  6. Season and Thicken: Whisk in the black pepper, nutmeg, garlic powder, and dried mustard. Cook the sauce, stirring frequently, until it simmers and thickens enough to coat the back of a spoon, about 6 to 8 minutes.
  7. Add Cheeses: Reduce heat to low. Gradually add the sharp cheddar cheese in small increments, stirring until completely melted and incorporated. Repeat the process with the white cheddar cheese and then the Gruyere, stirring to create a smooth, creamy cheese sauce. Remove from heat.
  8. Combine Pasta and Cheese Sauce: Pour the cheese sauce over the cooked pasta and stir until evenly coated. Mix in any extra white cheddar cheese if desired. Season with salt and pepper to taste.
  9. Assemble and Bake: Transfer the cheesy pasta mixture into the prepared baking dish, smoothing the top evenly. Sprinkle the prepared panko topping evenly over the pasta. Bake in the preheated oven for 20 minutes.
  10. Brown the Topping: If the topping is not sufficiently golden after baking, place the dish under the broiler for 2 to 3 minutes, watching carefully to prevent burning.
  11. Rest and Serve: Remove the baked mac and cheese from the oven and let it rest for 10 minutes to set before serving.

Notes

  • For a richer flavor, use full-fat cheeses and dairy as specified.
  • Do not brown the butter when making the roux for best sauce texture.
  • Adding a pinch of nutmeg enhances the depth of the cheese sauce.
  • Use freshly shredded cheese rather than pre-shredded for better melting and creaminess.
  • Letting the dish rest after baking helps the sauce thicken and prevents it from being too runny.
  • You can substitute panko with regular breadcrumbs if unavailable.
  • Remove from broiler as soon as the topping is golden to avoid burning.

Find it online: https://hotsavors.com/homemade-baked-mac-and-cheese-recipe/