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Homemade Baked Mac and Cheese

This comforting and cheesy dish features perfectly cooked pasta enveloped in a rich and creamy cheese sauce, topped with crunchy panko breadcrumbs.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Comfort Food, Main Course
Cuisine: American
Keyword: Baked Macaroni, Cheesy Pasta, comfort food, Homemade Recipe, Mac and Cheese
Servings: 8 servings
Calories: 550kcal

Ingredients

Pasta

  • 1 lb elbow macaroni or pasta shells Tender, chewy pasta that forms the base of this dish.
  • Salt for boiling water Enhances the flavor of the pasta during cooking.

Cheese Sauce

  • 6 tbsp unsalted butter Provides richness and creaminess in the cheese sauce.
  • 6 tbsp all-purpose flour Vital for thickening the sauce to the perfect consistency.
  • 3 cups whole milk Lends creaminess to the sauce.
  • 1 cup heavy cream Takes the richness up a notch, creating a divine cheese sauce.
  • 2 tsp Dijon mustard Adds a subtle tanginess that enhances the flavor profile.
  • 1/2 tsp garlic powder Introduces a hint of garlic flavor without overpowering.
  • 1/2 tsp onion powder Complements the garlic and adds depth to the sauce.
  • 2 cups sharp cheddar cheese, shredded A classic cheese that melts beautifully and offers a sharp tang.
  • 1 1/2 cups Gruyère cheese, shredded Adds a nutty, creamy element.
  • 1/2 cup mozzarella cheese, shredded Brings extra creaminess and stretchiness.

Topping

  • 1 1/2 cups panko breadcrumbs Provides a crunchy topping.
  • 3 tbsp melted butter Helps the panko breadcrumbs brown to a golden hue.
  • 1/2 cup shredded cheddar (optional) For extra cheesiness.

Instructions

Preparation

  • In a large pot, bring salted water to a rolling boil and add 1 lb of elbow macaroni or pasta shells. Cook until al dente, approximately 6-8 minutes. Drain the pasta and set aside.
  • In a large saucepan over medium heat, melt 6 tablespoons of unsalted butter. Whisk in 6 tablespoons of all-purpose flour and cook for 1-2 minutes to form a roux.
  • Gradually whisk in 3 cups of whole milk and 1 cup of heavy cream, stirring until the mixture thickens (about 5 minutes).
  • Stir in 2 teaspoons of Dijon mustard, 1/2 teaspoon of garlic powder, onion powder, salt, and pepper. Lower the heat and add 2 cups sharp cheddar, 1 1/2 cups Gruyère, and 1/2 cup mozzarella, stirring until melted and creamy.
  • Add the cooked pasta to the cheese sauce, making sure each piece is coated evenly. Pour mixture into a greased 9×13-inch baking dish.
  • Mix 1 1/2 cups panko breadcrumbs with 3 tablespoons melted butter and sprinkle over the mac and cheese. Optionally sprinkle 1/2 cup shredded cheddar on top.
  • Preheat oven to 375°F (190°C). Bake for 20-25 minutes or until cheese is bubbling and topping is golden brown.
  • Let it sit for 5-10 minutes before serving to thicken the sauce slightly.

Notes

Consider adding cooked bacon bits or sautéed vegetables for flavor. Experiment with cheese varieties and adjust milk for a creamier result. This dish can be prepared a day in advance and stored in the fridge.