Name: Homemade Baked Mac and Cheese
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 16 oz elbow macaroni; 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

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Homemade Baked Mac and Cheese delivers everything you crave in a classic comfort dish. This recipe creates an ultra-rich, oven-baked pasta layered with bold cheese flavor and finished with a golden, crunchy topping. If you have been searching for Creamy mac and cheese that tastes indulgent yet feels familiar, this version checks every box. With a velvety homemade cheese sauce, three types of cheese, and a crisp Panko-Parmesan crust, this baked cheesy pasta transforms a simple dinner into the ultimate comfort food experience.

Story

I still remember the first time I made this Homemade Baked Mac and Cheese for a family gathering. I wanted something dependable yet memorable, so I focused on building layers of flavor instead of relying on shortcuts. From that day forward, this Homemade Baked Mac and Cheese became my go-to recipe whenever I needed guaranteed smiles at the table.

What sets this Homemade Baked Mac and Cheese apart starts with the sauce. I whisk butter and flour until golden, then slowly add milk and cream to create a smooth base. After that, I fold in sharp cheddar and Gruyère for bold flavor and depth. As the pasta absorbs the sauce, it turns into the definition of comfort food.

Then comes the finishing touch. I sprinkle a buttery Panko-Parmesan mixture over the top before baking. As it browns, it forms a crisp layer that contrasts perfectly with the creamy interior. Every bite delivers balanced richness, which is why this Homemade Baked Mac and Cheese earns its reputation as the ultimate family favorite.

Ingredients

16 ounces elbow macaroni, cooked (or other tubular pasta)
1 tablespoon extra virgin olive oil
6 tablespoons 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 Gruyère cheese, shredded
Salt and pepper to taste
1 1/2 cups panko breadcrumbs
4 tablespoons butter, melted
1/2 cup Parmesan cheese, shredded
1/4 teaspoon smoked paprika (or regular paprika)

Step-by-Step Instructions

Preparing the Ingredients

Preheat your oven to 350°F and lightly grease a large 3-quart or 4-quart baking dish. Combine the shredded cheddar and Gruyère in a large bowl and set aside. Cook the elbow macaroni one minute shy of al dente according to package instructions. Drain the pasta, place it in a large bowl, drizzle with olive oil, and stir to coat. Let it cool slightly while you prepare the sauce.

Cooking Instructions

Melt the butter in a deep saucepan or Dutch oven over medium heat. Whisk in the flour and cook for about one minute until bubbly and lightly golden. Gradually whisk in the milk and heavy cream, stirring constantly until smooth. Continue cooking until bubbles appear, then whisk for two additional minutes. Season with salt and pepper.

Add two cups of shredded cheese and whisk until smooth. Add two more cups and continue whisking until thick and creamy. Stir the cooled pasta into the sauce until fully coated.

Pour half of the mixture into the prepared baking dish. Sprinkle the remaining two cups of shredded cheese over the top, then add the remaining pasta mixture. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle evenly over the top. Bake for about 30 minutes until bubbly and golden brown. Serve immediately for the best texture and flavor.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid overcooking the pasta before baking. Since it continues cooking in the oven, slightly undercooking keeps the texture perfect. Also, whisk the sauce constantly to prevent lumps. If you rush the cheese addition, the sauce can turn grainy, so add it gradually and keep stirring. Finally, do not skip seasoning. Salt and pepper balance the richness and prevent the dish from tasting flat.

Pro Tips for Better Flavor

Use freshly shredded cheese instead of pre-shredded varieties because fresh cheese melts more smoothly. For extra depth, try combining mild and sharp cheddar. If you prefer a more pronounced crust, broil the casserole for two to three minutes at the end. This small step creates a beautifully golden, crunchy topping that contrasts the creamy interior of this baked casserole.

Serving and Storage

How to Serve

Serve Homemade Baked Mac and Cheese hot from the oven for the best texture. Pair it with roasted vegetables, a crisp green salad, or barbecue dishes. It works perfectly as a holiday side dish or as a hearty main course for family dinners.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat, add a splash of milk before warming in the microwave or oven to restore creaminess. Cover with foil when reheating in the oven to prevent the topping from over-browning.

Conclusion

Homemade Baked Mac and Cheese delivers rich flavor, creamy texture, and a golden topping that makes every bite satisfying. With simple ingredients and straightforward steps, you can create a dish that feels nostalgic yet indulgent. Try it once, and it will quickly become a regular request at your dinner table.

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Frequently Asked Questions

Can I make Homemade Baked Mac and Cheese ahead of time?

Yes, assemble the casserole without baking, cover tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to sit at room temperature for 20 minutes before placing it in the oven.

Can I freeze baked mac and cheese?

You can freeze it before or after baking. Wrap it tightly in plastic wrap and foil. Freeze for up to two months. Thaw overnight in the refrigerator before reheating.

What other cheeses can I use?

You can substitute Monterey Jack, Fontina, or Colby for different flavor profiles. Keep at least one strong-flavored cheese like sharp cheddar for balanced taste.