The BEST Homemade Baked Mac and Cheese

Why Make This Recipe

Let’s be real: mac and cheese is the comfort food that has our hearts. When it’s baked, it’s like a warm hug for your taste buds. This version? It’s not just any mac and cheese; it’s the best mac and cheese you’ll ever whip up at home. Seriously! With its creamy cheese sauce and crispy topping, this dish promises to leave you—and anyone lucky enough to take a bite—feeling like royalty at the dinner table. 🍽️

Not to mention, making it from scratch is way easier than you think. Why settle for boxed stuff when you can easily impress your friends or family with a homemade version that will have them coming back for seconds? Plus, who doesn’t enjoy the aroma of baked cheese wafting through the kitchen?

How to Make The BEST Homemade Baked Mac and Cheese

Ready to dive into cheesy goodness? Making this dish is straightforward, and trust me, the effort is well worth it. You’ll want to gather your ingredients, and then follow these simple steps to culinary bliss.

Ingredients

• 16 oz elbow macaroni, cooked (or other tubular pasta)
• 1 tbsp extra virgin olive oil
• 6 tbsp unsalted butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy whipping cream
• 4 cups sharp cheddar cheese, shredded
• 2 cups Gruyere cheese, shredded
• Salt and pepper to taste
• 1 1/2 cups panko crumbs
• 4 tbsp butter, melted
• 1/2 cup Parmesan cheese, shredded
• 1/4 tsp smoked paprika (or regular paprika)

Directions

1. Preheat your oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set it aside. Trust me, you don’t want the mac sticking!
2. Combine all your shredded cheeses in a large bowl and set that cheesy goodness aside for later.
3. Cook your pasta one minute shy of al dente according to the package instructions. Drain it and toss it in a bowl.
4. Drizzle pasta with olive oil and give it a good stir to coat. Set that aside to cool while we make magic happen with the cheese sauce.
5. In a deep saucepan or stock pot, melt the butter over medium heat. Feel that buttery goodness melting away!
6. Whisk in the flour and cook for about 1 minute until it looks bubbly and golden. Keep it moving so it doesn’t burn.
7. Gradually whisk in the milk and heavy cream until it’s smooth. Keep whisking until bubbles pop on the surface, then let it cook for another 2 minutes. Season with salt and pepper to taste.
8. Add 2 cups of the shredded cheese, whisk again until you’ve got a smooth sauce. Toss in another 2 cups and stir until it’s super creamy and thick.
9. Stir that cooled pasta into your velvety cheese sauce until each noodle is coated like they just got their fancy outfit on.
10. Pour half the mac and cheese into the baking dish. Top that with the remaining 2 cups of shredded cheese, then finish with the rest of the mac and cheese on top.
11. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle this heavenly mixture evenly over the mac and cheese.
12. Bake it for about 30 minutes until it’s bubbly and golden brown on top. Then, serve it up hot and fresh!

How to Serve The BEST Homemade Baked Mac and Cheese

This baked goodness is perfect for a side dish or the star of the show. Depending on your crew, you can jazz it up by tossing in some crispy bacon, sautéed veggies, or even lobster! Why not take it to the next level? Just serve it up with a spatula (or a bulldozer, depending on your hunger) and watch everyone swoon over their plates. 🤤

How to Store The BEST Homemade Baked Mac and Cheese

Got leftovers? Lucky you! To store, let them cool completely and then tuck them in an airtight container in the fridge. They’ll stay good for about 3-5 days. Just reheat in the oven or microwave when you’re ready. Pro tip: Add a splash of milk when reheating to bring back the creaminess.

Tips to Make The BEST Homemade Baked Mac and Cheese

• Cheese Selection: Experiment with different cheeses! Gouda, Fontina, or even blue cheese could turn this into a unique masterpiece.
• Make It Ahead: You can prep this the day before. Just assemble everything and refrigerate it. Bake it straight from the fridge the next day.
• Crispy Topping: For extra crunch, broil it for the last couple of minutes—but keep an eye on it so it doesn’t burn.

Variations

Feeling adventurous? Here are a couple of variations:

• Buffalo Chicken Mac: Add shredded cooked chicken and some buffalo sauce for a spicy kick.
• Veggie Delight: Toss in some steamed broccoli or spinach before baking for added nutrition (and color!).

FAQs

1. Can I use gluten-free pasta for this recipe?

   • Absolutely! Just substitute it with your favorite gluten-free pasta. The cooking time may vary, so keep an eye on it.

2. How can I make this mac and cheese spicier?

   • Add some diced jalapeños or sprinkle with cayenne pepper when you’re seasoning the cheese sauce.

3. Is there a dairy-free version?

   • Yes! Use cashew cream or coconut cream instead of heavy cream and milk, and swap in dairy-free cheese options.

Cooking this mac and cheese might just change your life—or at least your meal times. So save this recipe, grab your ingredients, and let the cheesy goodness unfold! 🎉