Description
This Best Homemade Baked Mac and Cheese recipe features creamy, cheesy pasta baked to golden perfection. Made with a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses combined in a velvety roux-based sauce, then topped with crunchy panko breadcrumbs, this classic American comfort food is perfect as a main course or side dish. Easy to prepare and bursting with flavor, it’s a family favorite that satisfies all ages.
Ingredients
Scale
Macaroni and Cheese
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter (for topping)
Instructions
- Preheat oven and cook macaroni: Preheat your oven to 375°F (190°C). Boil the elbow macaroni in salted water until it reaches al dente texture, about 7-8 minutes. Drain and set aside.
- Make roux: In a large saucepan over medium heat, melt the 4 tablespoons of unsalted butter. Gradually whisk in the 1/4 cup of all-purpose flour and cook for 1 to 2 minutes, stirring often to form a roux and eliminate the raw flour taste.
- Add milk and cream: Slowly pour in the 3 cups whole milk and 1 cup heavy cream while whisking constantly to avoid lumps. Continue cooking and stirring for 5 to 7 minutes until the sauce thickens slightly and coats the back of the spoon.
- Season the sauce: Stir in 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika for a depth of flavor.
- Melt the cheese: Reduce heat to low and add the 3 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheeses. Stir gently until all cheese has melted and the sauce is smooth.
- Combine macaroni and cheese sauce: Add the drained macaroni to the cheese sauce and stir until every piece is evenly coated with creamy cheese.
- Prepare baking dish: Grease a 9×13-inch baking dish, then pour in the macaroni and cheese mixture, spreading it evenly.
- Add topping: In a small bowl, toss 1/2 cup panko breadcrumbs with 1 tablespoon olive oil or melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes until the sauce is bubbly and the breadcrumb topping is golden and crisp.
- Rest and serve: Remove from oven and let it rest for 5 to 10 minutes before serving to allow the sauce to set slightly and enhance flavors.
Notes
- For an extra crunchy crust, broil the top for 2 to 3 minutes after baking.
- Mix in cooked bacon, sautéed spinach, or diced jalapeños for delicious variations.
- Use freshly grated cheese for the best melt and flavor.
- Make ahead and refrigerate before baking; add 5 extra minutes to baking time if baking straight from cold.
