Rich and creamy baked macaroni and cheese with sharp cheddar and Gruyere, topped with a crispy Parmesan panko crust. The ultimate comfort food classic.

american

Nutrition

High in calories, fat, and protein from cheese and dairy, with moderate carbohydrates from pasta, providing calcium but also significant saturated fat and sodium.

Egg FreeNut FreePeanut FreeSesame FreeShellfish FreeSoy FreeVegetarian

This information is AI-estimated and percentages are of an average adult's recommended daily intake. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

pastadinnervegetarianmain coursecasseroleparty foodoven and roastingfamily friendlystovetop

The BEST Homemade Baked Mac and Cheese

Name: The BEST Homemade Baked Mac and Cheese — Tasty Bites
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 12 servings
Ingredients: 16 ounce Elbow Macaroni (cooked; or other tubular pasta); 1 tablespoon Extra Virgin Olive Oil; 6 tablespoon Unsalted Butter; 0.333 cup All Purpose Flour; 3 cup Whole Milk; 1 cup Heavy Whipping Cream; 4 cup Sharp Cheddar Cheese (shredded); 2 cup Gruyere Cheese (shredded); Salt And Pepper (to taste); 1.5 cup Panko Crumbs; 4 tablespoon Butter (melted); 0.5 cup Parmesan Cheese (shredded); 0.25 teaspoon Smoked Paprika (or regular paprika)

Mom On Timeout (Trish - Mom On Timeout)

12

servings

0

per serve

0

minutes

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Ingredients

16 ounce Elbow Macaroni cooked; or other tubular pasta

1 tablespoon Extra Virgin Olive Oil

6 tablespoon Unsalted Butter

0.333 cup All Purpose Flour

3 cup Whole Milk

1 cup Heavy Whipping Cream

4 cup Sharp Cheddar Cheese shredded

2 cup Gruyere Cheese shredded

Salt And Pepper to taste

1.5 cup Panko Crumbs

4 tablespoon Butter melted

0.5 cup Parmesan Cheese shredded

0.25 teaspoon Smoked Paprika or regular paprika

Equipment

Large pot

Colander

Large bowl

Baking dish

Deep saucepan

Whisk

Small bowl

Grater

Oven

Instructions

Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Combine shredded cheeses in a large bowl and set aside.

Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.

Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.

Melt butter in a deep saucepan, dutch oven, or stock pot.

Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.

Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.

Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.

Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.

Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.

In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.