Homemade Baked Mac and Cheese
This baked mac and cheese is everything: rich, creamy, with that irresistible golden crust on top. Perfect as a cozy family meal or a side for holiday gatherings.
Servings: 8 people
Ingredients
Pasta
- 1 pound elbow pasta macaroni – use the best quality for the best texture
Cheese Sauce
- ½ cup butter
- ⅓ cup all-purpose flour
- 3 garlic cloves finely chopped (or 1 teaspoon garlic powder)
- 3 cups whole milk
- 1 cup mozzarella cheese freshly grated
- 1 cup mild cheddar cheese freshly grated
- 1 cup gruyère cheese freshly grated
- ½ cup Parmigiano cheese grated
- ½ cup reserved pasta cooking water
- Salt and freshly ground black pepper to taste
Topping
- ¾ cup panko breadcrumbs
- 3 tablespoons butter melted
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow pasta until just al dente (a little firm to the bite). Reserve ½ cup of the pasta cooking water, then drain and set aside.
- Prepare the topping: In a small bowl, mix panko breadcrumbs with melted butter, smoked paprika, salt, and black pepper. Set aside.
Make the cheese sauce:
- In a large saucepan, melt the butter over medium heat. Add the garlic and cook until fragrant (about 1 minute).
- Whisk in the flour to create a smooth roux. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly whisk in the milk until smooth and slightly thickened, about 5-7 minutes.
- Lower the heat and stir in the mozzarella, cheddar, gruyère, and Parmigiano until melted and creamy. Season generously with salt and black pepper. Add 1/2 cup of reserved pasta water and stir to combine.
- Combine pasta and sauce: Stir the cooked pasta into the cheese sauce until fully coated.
- Assemble and bake: Preheat oven to 350°F (190°C). Transfer the mac and cheese mixture to a greased baking dish. Sprinkle the breadcrumb topping evenly over the pasta. Bake uncovered for 10-15 minutes, until golden and bubbly. Do not overbake, or the pasta will soak up all the creamy sauce. Broil for 1-2 minutes for extra crunchy topping.
- Serve: Let rest for 5 minutes before serving so the sauce sets slightly. Serve warm and enjoy the creamy, cheesy goodness.
Notes
Make Ahead: Assemble the mac and cheese up to 1 day in advance, cover tightly with foil, and refrigerate. Bake when ready to serve (add 5–10 minutes to the bake time if cold from the fridge).
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Freeze baked (and cooled) mac and cheese in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F oven, covered with foil, until warmed through (about 20 minutes). For individual portions, microwave with a splash of milk to keep it creamy.
Nutrition
Serving: 8g | Calories: 640kcal | Carbohydrates: 56g | Protein: 25g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 603mg | Potassium: 333mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1137IU | Vitamin C: 0.4mg | Calcium: 554mg | Iron: 1mg
