Description
This Homemade Baked Mac and Cheese recipe delivers a rich, creamy, and cheesy comfort food classic. Combining a blend of sharp cheddar, white cheddar, and Gruyere cheeses baked to golden perfection with a crunchy panko breadcrumb topping, it’s perfect for family dinners or special occasions.
Ingredients
Scale
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 breadcrumbs
- 3 tablespoons butter, melted
- 1/4 teaspoon seasoned salt
Additional
- Olive oil or butter (for tossing cooked pasta to prevent sticking)
- Salt (for pasta water and seasoning as needed)
Instructions
- Prep: 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.
- Mix topping ingredients: In a small bowl, combine the panko breadcrumbs, melted butter, and seasoned salt. Set this mixture aside for later use.
- Cook pasta: Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions, but stop about 2 minutes before it reaches al dente. Drain the pasta and transfer it to a large bowl. Drizzle with olive oil or butter and toss gently to prevent sticking.
- Make a roux: In a large saucepan over medium-high heat, melt the butter without allowing it to brown. Sprinkle in the flour and whisk constantly for about 1 minute to cook off the raw flour taste.
- Season and simmer: Slowly pour in the whole milk in a thin, steady stream while whisking constantly. Then add the half and half slowly, continuing to whisk until smooth. Stir in black pepper, nutmeg, garlic powder, and dried mustard. Keep stirring and heating until the sauce reaches a simmer and thickens, about 6-8 minutes. The sauce should coat the back of a spoon.
- Add the cheese: Reduce the heat to low. Gradually add the sharp cheddar cheese in increments, stirring thoroughly until melted. Repeat this process with the white cheddar, then add the Gruyere cheese and stir until the sauce is smooth and creamy. Remove the sauce from heat.
- Combine cheese sauce and noodles: Pour the cheese sauce over the cooked pasta and stir gently to evenly coat all the noodles. Taste and adjust the seasoning with salt and pepper as desired.
- Add topping and bake: Transfer the cheesy pasta into the prepared baking dish and spread it evenly. Sprinkle the prepared panko breadcrumb topping evenly over the surface. Place in the oven and bake for 20 minutes. For a golden and crispy crust, switch the oven to broil and cook an additional 2-3 minutes while closely watching to avoid burning.
- Serve: Remove the dish from the oven and allow it to rest for 10 minutes before serving. This allows the cheese sauce to set slightly for the perfect creamy texture.
Notes
- Be sure not to overcook the pasta; it will finish cooking in the oven, preventing mushy noodles.
- Broiling the topping at the end gives a nice crispy crust, but watch carefully to avoid burning.
- Use freshly shredded cheeses for better melting and flavor compared to pre-shredded varieties.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Mac and Cheese, Baked Mac and Cheese, Comfort Food, Cheesy Pasta, Homemade Mac and Cheese
