Homemade Baked Mac and Cheese (Print View)
Creamy macaroni with cheddar, Gruyere, and golden panko perfectly baked for rich, nostalgic comfort.
# What You'll Need:
→ Pasta
01 -
1 pound dry macaroni pasta
→ Cheese Sauce
02 -
8 tablespoons unsalted butter
03 -
1/2 cup all-purpose flour
04 -
2 cups whole milk
05 -
2 cups half and half
06 -
1/2 teaspoon ground black pepper
07 -
1 pinch ground nutmeg
08 -
1 teaspoon garlic powder
09 -
1/2 teaspoon dried ground mustard
10 -
3 cups sharp cheddar cheese, shredded
11 -
1 cup white cheddar cheese, shredded
12 -
2 cups Gruyère cheese, shredded
→ Topping
13 -
1/2 cup panko breadcrumbs
14 -
3 tablespoons butter, melted
15 -
1/4 teaspoon seasoned salt
# Directions:
01 -
Preheat the oven to 350°F. Grease a 9 x 13 inch (3 quart) baking dish with cooking spray or melted butter and set aside.
02 -
In a small bowl, stir together the panko breadcrumbs, melted butter, and seasoned salt. Set the topping mixture aside.
03 -
Bring a large pot of salted water to a boil. Add macaroni and cook until nearly al dente, about 2 minutes less than package instructions. Drain, transfer pasta to a large bowl, and toss with a small amount of olive oil or butter to prevent sticking.
04 -
In a large saucepan over medium-high heat, melt the butter. Add flour and whisk to form a roux, continuing to stir for about 1 minute to cook out the raw flour taste.
05 -
Gradually pour in the whole milk, whisking constantly, followed by half and half. Cook, continuing to whisk, until the mixture is smooth and begins to thicken, about 6 to 8 minutes.
06 -
Whisk in black pepper, nutmeg, garlic powder, and dry mustard. Allow the sauce to reach a gentle simmer until it thickly coats the back of a spoon.
07 -
Reduce heat to low. Add sharp cheddar in portions, stirring after each addition until completely melted. Repeat with white cheddar and then Gruyère cheese, stirring until the sauce is smooth and creamy. Remove from heat.
08 -
Pour the cheese sauce over the cooked pasta and mix until evenly coated. Adjust seasoning with additional salt and pepper if needed.
09 -
Transfer the cheesy pasta mixture to the greased baking dish, smoothing the top into an even layer. Sprinkle the prepared panko topping over the pasta.
10 -
Bake in the preheated oven for 20 minutes, or until the topping is golden and the cheese is bubbling. For an extra golden crust, broil for 2-3 minutes, monitoring closely to avoid burning.
11 -
Remove from the oven and allow the baked mac and cheese to rest for 10 minutes before serving.
# Notes:
01 -
Grate cheese from blocks rather than using pre-shredded varieties for optimal melting and a creamier sauce.