Baked mac and cheese offers the perfect balance of creamy, cheesy goodness with a satisfying crispy topping. This classic comfort dish features a rich blend of Gruyere, sharp cheddar, and Parmesan cheeses, all baked to perfection with a golden Panko crust. Whether you’re cooking for family dinners or special gatherings, this kid-friendly yet indulgent recipe is sure to win everyone over.

Essential Ingredients for Baked Mac and Cheese

Elbow macaroni – Classic choice for holding the creamy sauce, though any tubular pasta can work.
Unsalted butter – Adds richness to both the sauce and crispy topping.
Heavy whipping cream and whole milk – Combine to create a luxurious, thick base for the cheese sauce.
Gruyere cheese – Provides a subtle, nutty flavor that complements the other cheeses.
Sharp cheddar cheese – Adds a bold and classic mac and cheese taste, with a rich, tangy finish.
Panko breadcrumbs – For a crunchy topping that contrasts the creamy interior.
Parmesan cheese – Mixed into the topping for extra depth and sharpness.
Smoked paprika – Offers a hint of smokiness to enhance the flavor, optional but recommended.

Steps to Cheesy Perfection

Prepare the pasta: Cook the elbow macaroni until just shy of al dente. Drain, drizzle with olive oil, and set aside.
Make the sauce: Whisk together a roux of melted butter and flour, then gradually stir in the milk and cream until thickened.
Add the cheese: Stir in the cheeses in batches, creating a smooth and creamy sauce.
Assemble the dish: Layer the pasta and sauce in a greased baking dish, with extra cheese in the middle for gooey goodness.
Top it off: Sprinkle a mixture of Panko, Parmesan, melted butter, and paprika over the top.
Bake: Bake at 350°F (175°C) for 30 minutes until the top is bubbly and golden brown.

Recipe Tips and Variations

For an even richer flavor, consider using smoked cheddar in place of some sharp cheddar. If you prefer a spicier dish, mix in a pinch of cayenne pepper to the cheese sauce. To boost the dish’s texture, add cooked, crumbled bacon or sautéed mushrooms to the pasta before baking. For a gluten-free version, swap the macaroni and breadcrumbs with gluten-free alternatives.

Storing and Reheating Leftovers

To store, cover the cooled mac and cheese tightly and refrigerate for up to three days. Reheat in a 350°F (175°C) oven, covered with foil, until heated through. For a crispier top, uncover for the last few minutes of baking. The dish also freezes well—wrap tightly in foil before freezing and reheat from frozen when ready to enjoy.

Baked Mac and Cheese Recipe

This classic mac and cheese recipe features an incredibly creamy and cheesy base, complemented by a crispy Panko-Parmesan topping. With three types of cheese and a homemade sauce, it delivers an indulgent dish that is bound to become a family favorite. Perfectly baked, this comforting dinner is both kid-friendly and satisfying for adults.

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Gericht: Dinner

Land: American

Keyword: Baked Mac and Cheese Recipe

Vorbereitung: 20

Zubereitung: 30

Gesamtzeit: 50

Portionen:

Zutaten

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

Anleitungen

Preheat the oven to 350°F (175°C). Lightly grease a 3-quart or 4-quart baking dish and set aside. In a large bowl, combine the shredded cheddar and Gruyere cheeses, then set aside.
Cook the elbow macaroni one minute less than the package instructions for al dente. Drain and transfer to a large bowl. Drizzle with olive oil, stirring to coat evenly, and allow to cool slightly.
In a large saucepan or Dutch oven, melt 6 tablespoons of butter over medium heat. Sprinkle in the flour and whisk continuously for about 1 minute, until the mixture is bubbly and a light golden color.
Gradually pour in the whole milk and heavy cream, whisking until the sauce is smooth and starting to thicken. Continue whisking for an additional 2 minutes after bubbles form on the surface. Season with salt and pepper.
Stir in 2 cups of the mixed cheeses, whisking until fully melted and smooth. Add another 2 cups of cheese and continue to whisk until the sauce is thick and creamy.
Combine the cooled pasta with the cheese sauce, ensuring the noodles are well-coated. Transfer half of the mac and cheese to the prepared baking dish. Sprinkle with 2 cups of the remaining shredded cheese, followed by the rest of the mac and cheese mixture.
In a small bowl, mix the panko breadcrumbs with the melted butter, Parmesan cheese, and paprika. Evenly distribute this mixture over the top of the macaroni.
Bake in the preheated oven for 30 minutes or until the top is golden brown and the cheese sauce is bubbling. Serve hot and enjoy!

Notes

For an extra smoky flavor, use smoked cheddar or add a dash of smoked paprika to the cheese sauce.
The dish can be prepared a day in advance and baked just before serving, making it convenient for gatherings.