Amazing Baked Mac and Cheese Recipe

Introduction

There’s nothing quite like a classic baked mac and cheese with a golden, crunchy breadcrumb topping. This recipe transforms simple elbow macaroni into a rich, creamy casserole that’s perfect for weeknight dinners or special occasions. Get ready for gooey cheese, a nutty depth from Gruyere, and that irresistible crispy crust.

Ingredients

• 1 pound elbow macaroni
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Step 2: Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
3. Step 3: In a large saucepan or Dutch oven, melt the 1/2 cup of butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly, until lightly golden.
4. Step 4: Gradually whisk in the milk and heavy cream, stirring frequently. Bring the mixture to a simmer and continue stirring until the sauce thickens, about 5 to 7 minutes.
5. Step 5: Remove the saucepan from heat. Stir in the shredded cheddar and Gruyere cheeses until melted and smooth. Season with salt, black pepper, and paprika.
6. Step 6: Add the drained macaroni to the cheese sauce and stir gently to combine.
7. Step 7: Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
8. Step 8: In a small bowl, toss the panko breadcrumbs with the melted butter until coated. Sprinkle the buttery breadcrumbs evenly over the top.
9. Step 9: Bake for 20 to 25 minutes, or until the topping is golden brown and the macaroni and cheese is bubbly.
10. Step 10: Let the dish stand for 5 to 10 minutes before serving to allow it to set slightly.

Tips & Variations

• For extra flavor, add a teaspoon of Dijon mustard or a dash of hot sauce to the cheese sauce.
• Substitute Gruyere with Monterey Jack or Colby for a different cheesy twist.
• If you don’t have panko breadcrumbs, regular breadcrumbs work, though they won’t be as crispy.
• Always shred your own cheese from blocks for the creamiest sauce, avoiding pre-shredded cheeses that contain anti-caking agents.
• Mix a little grated Parmesan with the breadcrumbs for added richness in the topping.

Storage

Store leftover baked mac and cheese in an airtight container in the refrigerator for 3 to 4 days. When reheating, add a splash of milk or cream to keep the sauce creamy, and warm gently in the oven at 350°F (175°C) until heated through. You can also reheat individual portions in the microwave, stirring occasionally to maintain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this homemade mac and cheese with breadcrumbs ahead of time?

Absolutely! Assemble the mac and cheese in the baking dish and cover it tightly with plastic wrap. Keep it refrigerated for up to 2 days. When ready to bake, bring it closer to room temperature by letting it sit for about 30 minutes. You may need to increase the baking time slightly to ensure it’s hot and bubbly.

What are the best cheeses for baked mac and cheese?

Sharp cheddar provides the classic tangy flavor, while Gruyere adds a nutty richness that elevates the dish. You can also experiment with Monterey Jack, Colby, Fontina, or smoked Gouda for different profiles. Always shred cheese yourself for the smoothest melting and avoid pre-shredded varieties.

Amazing Baked Mac and Cheese Recipe

Print Recipe

★★★★★

4.9 from 95 reviews

This Amazing Baked Mac and Cheese recipe features creamy homemade cheese sauce with sharp cheddar and Gruyere, combined with perfectly cooked elbow macaroni and topped with a golden, buttery panko breadcrumb crust. It’s a classic American comfort food dish elevated with rich, melty cheeses and a crunchy topping—perfect as a main dish or a hearty side.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Macaroni and Cheese:

• 1 pound elbow macaroni
• 1/2 cup (1 stick) unsalted butter
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 4 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

For the Crispy Topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish to prevent sticking.
2. Cook the Pasta: Boil elbow macaroni according to package instructions, cooking it just until al dente so it still has some bite, then drain well and set aside.
3. Make the Roux: In a large saucepan or Dutch oven, melt 1/2 cup unsalted butter over medium heat. Whisk in the 1/2 cup flour constantly for about 1 minute until lightly golden, avoiding browning.
4. Add Dairy and Thicken Sauce: Slowly pour in the whole milk and heavy cream, whisking continuously until smooth. Keep stirring and bring to a simmer until the sauce thickens, about 5 to 7 minutes.
5. Add Cheese and Season: Remove the saucepan from heat and stir in shredded sharp cheddar and Gruyere cheeses until fully melted and smooth. Season with salt, black pepper, and paprika for color.
6. Combine Pasta and Sauce: Add the drained macaroni into the cheese sauce and stir well to coat every piece evenly.
7. Assemble in Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
8. Prepare Topping: In a small bowl, mix panko breadcrumbs with melted butter until all crumbs are coated.
9. Add Topping and Bake: Sprinkle the buttery panko evenly over the top of the macaroni and cheese. Bake for 20-25 minutes or until the topping is golden brown and the sauce is bubbly.
10. Rest and Serve: Let the dish stand for 5-10 minutes after baking to set before serving.

Notes

• For an extra layer of flavor, add a teaspoon of Dijon mustard or a dash of hot sauce to the cheese sauce.
• You can substitute other melting cheeses such as Monterey Jack or Colby for variety.
• If panko breadcrumbs are unavailable, regular breadcrumbs may be used but will be less crispy.
• This mac and cheese can be made ahead and refrigerated up to 2 days before baking. Allow to come to room temperature before baking and potentially extend baking time.
• To keep it extra creamy when reheating leftovers, add a splash of milk or cream.

Keywords: baked mac and cheese, homemade mac and cheese, cheesy casserole, comfort food, breadcrumb topping, cheddar cheese, Gruyere cheese, creamy pasta bake