When you think of classic comfort food, The BEST Homemade Baked Mac and Cheese deserves a spot at the very top of the list. This dish is creamy, outrageously cheesy, and finished with a golden, crunchy Panko-Parmesan topping that sets it apart from any boxed macaroni and cheese. Using three kinds of cheese and a silky homemade cheese sauce, this recipe is guaranteed to become a staple in your kitchen.
Whether you’re making it for a holiday gathering, a potluck, or simply a cozy night at home, this baked mac and cheese will wow your guests and keep everyone coming back for seconds.
Why You’ll Love This Mac and Cheese
- Made with three real cheeses for maximum flavor
- Ultra-creamy sauce that coats every noodle perfectly
- Crunchy Panko-Parmesan topping for texture
- Family-friendly and kid-approved
- Make-ahead friendly and great for leftovers
Ingredients
- 16 oz elbow macaroni (or other tubular pasta), cooked one minute shy of al dente
- 1 tablespoon extra virgin olive oil
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese, freshly shredded
- 2 cups Gruyere cheese, freshly shredded
- Salt and pepper to taste
For the Topping
- 1½ cups panko bread crumbs
- 4 tablespoons melted butter
- ½ cup Parmesan cheese, shredded
- ¼ teaspoon smoked paprika (or regular paprika)
Equipment You’ll Need
- 3- or 4-quart baking dish
- Large pot for cooking pasta
- Deep saucepan or Dutch oven
- Whisk
- Mixing bowls
- Spoon or spatula
Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F. Lightly grease a large 3- or 4-quart baking dish and set aside.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the elbow macaroni one minute less than the package directs for al dente. Drain well and transfer to a large bowl. Drizzle with olive oil and stir to coat the noodles to prevent sticking. Set aside while you prepare the sauce.
Step 3: Make the Cheese Sauce
In a deep saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for about one minute, whisking constantly until it forms a smooth paste and turns slightly golden.
Gradually whisk in the milk and heavy cream, stirring until smooth and bubbling. Continue cooking and whisking until the sauce thickens, about 3–5 minutes.
Season with salt and pepper to taste, then slowly add in 2 cups of cheddar cheese and whisk until melted and smooth. Add another 2 cups of cheddar and continue whisking. Stir in the Gruyere cheese until the sauce is thick, creamy, and silky.
Step 4: Combine
Pour the drained pasta into the cheese sauce and stir until every noodle is evenly coated.
Step 5: Layer
Pour half of the mac and cheese into the prepared baking dish. Sprinkle with half of the remaining Gruyere and cheddar cheese, then pour over the rest of the pasta mixture. Top with the final layer of cheese.
Step 6: Make the Topping
In a small bowl, combine panko bread crumbs, shredded Parmesan, melted butter, and smoked paprika. Mix well and sprinkle evenly over the mac and cheese.
Step 7: Bake
Bake uncovered in the preheated oven for about 30 minutes, until the sauce is bubbly and the topping is golden brown.
Allow to rest for 5 minutes before serving.
Tips and Variations
- Change up the cheese: Try smoked Gouda, fontina, or Monterey Jack for extra flavor
- Spicy version: Add a pinch of cayenne pepper or chopped jalapeños
- Make it protein-packed: Stir in cooked bacon, ham, or shredded chicken
- Add veggies: Broccoli florets or sautéed mushrooms work beautifully
- Make ahead: Assemble up to one day ahead and refrigerate, then bake when ready
Storage and Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in a 300°F oven or microwave with a splash of milk to maintain creaminess
- Freeze in freezer-safe containers for up to 2 months; thaw overnight and reheat
Serving Suggestions
This mac and cheese is great on its own but pairs perfectly with:
- BBQ ribs or pulled pork
- Roasted or grilled vegetables
- Fried chicken
- A simple green salad
- Garlic bread
Nutritional Information (approximate, per serving)
Servings: 12
- Calories: ~550
- Fat: 29 grams
- Carbohydrates: 50 grams
- Protein: 21 grams
Frequently Asked Questions
Can I use pre-shredded cheese?
It’s better to shred your own cheese — pre-shredded cheese often contains anti-caking agents that make the sauce grainy.
Why is my cheese sauce lumpy?
Whisk continuously and add the milk slowly to create a smooth sauce.
Can I skip the topping?
Sure, but the panko-Parmesan topping adds wonderful crunch and flavor.
Is this freezer-friendly?
Yes — freeze after assembling (before baking) for best results. Thaw overnight and bake as directed.
Final Thoughts
The BEST Homemade Baked Mac and Cheese isn’t just a recipe — it’s a true experience. Velvety smooth cheese sauce, perfectly cooked pasta, and a crunchy topping come together to create the most irresistible, comforting dish that will satisfy your soul. Whether you’re making it for the holidays or just craving the ultimate comfort food, this mac and cheese will not disappoint.
If you make it, let me know how it turned out and what cheeses you used — I’d love to hear your twist on this classic!
The BEST Homemade Baked Mac and Cheese
Ingredients
- 16 oz elbow macaroni or other tubular pasta, cooked one minute shy of al dente
- 1 tablespoon extra virgin olive oil
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy whipping cream
- 4 cups sharp cheddar cheese freshly shredded
- 2 cups Gruyere cheese freshly shredded
- Salt and pepper to taste
For the Topping
- 1½ cups panko bread crumbs
- 4 tablespoons melted butter
- ½ cup Parmesan cheese shredded
- ¼ teaspoon smoked paprika or regular paprika
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F. Lightly grease a large 3- or 4-quart baking dish and set aside.
Step 2: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the elbow macaroni one minute less than the package directs for al dente. Drain well and transfer to a large bowl. Drizzle with olive oil and stir to coat the noodles to prevent sticking. Set aside while you prepare the sauce.
Step 3: Make the Cheese Sauce
- In a deep saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for about one minute, whisking constantly until it forms a smooth paste and turns slightly golden.
- Gradually whisk in the milk and heavy cream, stirring until smooth and bubbling. Continue cooking and whisking until the sauce thickens, about 3–5 minutes.
- Season with salt and pepper to taste, then slowly add in 2 cups of cheddar cheese and whisk until melted and smooth. Add another 2 cups of cheddar and continue whisking. Stir in the Gruyere cheese until the sauce is thick, creamy, and silky.
Step 4: Combine
- Pour the drained pasta into the cheese sauce and stir until every noodle is evenly coated.
Step 5: Layer
- Pour half of the mac and cheese into the prepared baking dish. Sprinkle with half of the remaining Gruyere and cheddar cheese, then pour over the rest of the pasta mixture. Top with the final layer of cheese.
Step 6: Make the Topping
- In a small bowl, combine panko bread crumbs, shredded Parmesan, melted butter, and smoked paprika. Mix well and sprinkle evenly over the mac and cheese.
Step 7: Bake
- Bake uncovered in the preheated oven for about 30 minutes, until the sauce is bubbly and the topping is golden brown.
- Allow to rest for 5 minutes before serving.
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