Homemade Baked Mac And Cheese Recipe

There’s nothing quite as comforting as a warm, cheesy bowl of homemade baked mac and cheese. With its creamy, velvety sauce and golden, crispy topping, this dish is a surefire crowd-pleaser for kids and adults alike. Whether you’re making it for a weeknight dinner or a holiday gathering, it’s guaranteed to disappear in seconds.

I discovered this recipe years ago during a chilly autumn evening when I was craving something hearty and satisfying. After some trial and error, I found the perfect blend of cheeses, pasta, and technique. Now, it’s a staple in my household and often requested for family get-togethers.

Why You'll Love This Homemade Baked Mac And Cheese

Get ready to embrace your new favorite comfort food. This baked mac and cheese combines classic flavors with an unbeatable homemade touch that will have everyone coming back for seconds.

First, it’s unbelievably rich and creamy. The blend of cheeses melts into a luscious sauce that coats every bite of pasta, ensuring indulgent flavor in every forkful.

Second, the recipe is incredibly versatile. You can customize the cheese blend, add mix-ins like bacon or broccoli, or spice it up with a pinch of cayenne or smoked paprika.

And let’s not forget that golden, crunchy topping. Made with breadcrumbs and a hint of butter, it adds the perfect textural contrast to the creamy pasta underneath.

Best of all, this dish is simple to prepare and uses pantry staples you likely already have on hand. It’s ideal for busy nights when you need something comforting but quick to whip up.

Ingredients Notes

The magic of this baked mac and cheese lies in its simple, high-quality ingredients. Each one contributes to the creamy, cheesy perfection you’ll love.

Start with elbow macaroni, the traditional pasta choice for mac and cheese. Its curved shape holds onto the sauce beautifully. If you prefer a different pasta shape, cavatappi or penne work well too.

For the cheese, I recommend a combination of sharp cheddar and Gruyère. Cheddar brings bold flavor, while Gruyère melts into a silky texture with a nutty undertone. Feel free to mix in Parmesan, Monterey Jack, or mozzarella for a custom blend.

The sauce begins with a classic roux made from butter and flour. This step is key to achieving a smooth, lump-free consistency. Slowly whisk in whole milk and heavy cream to create a rich base for the cheese.

Panko breadcrumbs are my go-to for the topping. Their light, airy texture crisps up beautifully when baked. Toss them with melted butter before sprinkling on top for an extra-crunchy finish.

If you have one, a large oven-safe skillet is perfect for cooking this dish from stovetop to oven. Otherwise, transfer everything to a greased baking dish before adding the topping.

How To Make This Homemade Baked Mac And Cheese

Making this homemade baked mac and cheese is easier than you might think, and the results are absolutely worth it. Follow these steps for creamy, cheesy perfection.

Start by boiling the macaroni in salted water until just al dente. This ensures the pasta doesn’t overcook when baked. Drain and set aside.

In a large skillet or saucepan, melt butter over medium heat. Stir in flour to create a roux, cooking until it’s lightly golden. Gradually whisk in milk and cream, stirring constantly to avoid lumps. Let the mixture simmer until thickened.

Lower the heat and stir in shredded cheddar and Gruyère, a handful at a time, until the sauce is smooth and creamy. Season with salt, pepper, and a dash of smoked paprika for added depth.

Combine the cooked macaroni with the cheese sauce, mixing until the pasta is fully coated. If using an oven-safe skillet, leave the mixture in the skillet. Otherwise, transfer it to a greased baking dish.

In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle the breadcrumb mixture evenly over the pasta and cheese.

Bake at 375°F for 20-25 minutes, or until the top is golden brown and bubbling. Let it rest for a few minutes before serving to allow the flavors to meld.

Storage Options

If you’re lucky enough to have leftovers, this baked mac and cheese stores beautifully.

For short-term storage, transfer it to an airtight container and refrigerate for up to three days. To reheat, place portions in a microwave-safe dish and heat in 30-second intervals, stirring in between for even warming.

For longer storage, consider freezing. Portion the mac and cheese into freezer-safe containers, and freeze for up to two months. Thaw in the refrigerator overnight before reheating in the oven at 350°F until warmed through.

Variations and Substitutions

One of the best things about homemade baked mac and cheese is its adaptability.

For a smoky twist, add cooked, crumbled bacon or diced smoked sausage to the pasta before baking.

Vegetarian options include stirring in steamed broccoli florets, sautéed mushrooms, or caramelized onions for added texture and flavor.

Experiment with different cheeses to suit your taste. Pepper Jack adds a spicy kick, while Fontina brings a creamy, mild sweetness.

If you’re gluten-free, swap regular pasta for your favorite gluten-free variety and use gluten-free breadcrumbs for the topping.

This dish is also perfect for meal prepping. Assemble everything in advance, cover tightly, and refrigerate for up to 24 hours before baking.

Homemade baked mac and cheese is the kind of recipe that feels like a warm hug on a plate. Whether you keep it classic or put your own spin on it, you’ll love how simple yet special it is to prepare. Give it a try, and watch it become a new family favorite!

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