Easy Cheesy Baked Mac & Cheese Delight 🧀
A rich and creamy baked mac and cheese recipe featuring a combination of sharp cheddar and Gruyere, topped with a crispy Panko crust. Perfect for a comforting meal!
Equipment
- Baking Dish (3-4 quart)
- Large Saucepan or Dutch Oven
Ingredients
- 16 ounces elbow macaroni (or similar tubular pasta), cooked slightly less than al dente
- 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 freshly shredded
- 2 cups Gruyere cheese freshly shredded (or Jarlsberg Swiss for a similar flavor)
- Salt and freshly ground black pepper to taste
- 1 1/2 cups Panko breadcrumbs
- 4 tablespoons butter melted
- 1/2 cup Parmesan cheese freshly shredded
- 1/4 teaspoon smoked paprika (or regular paprika)
Instructions
- Preheat your oven to 350°F (175°C). Lightly butter or grease a large 3 or 4-quart baking dish and set it aside. In a separate bowl, combine your freshly shredded cheddar and Gruyere cheeses and keep them handy.
- Boil your elbow macaroni until it's just shy of al dente (about one minute less than the package directions). This little trick helps keep the pasta firm for baking! Drain the pasta well, drizzle it with 1 tablespoon of olive oil to prevent sticking, and let it cool slightly in a large bowl.
- In a large saucepan or Dutch oven, melt the 6 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for about 1 minute, continuing to whisk until the mixture is bubbly and lightly golden. This "roux" is your secret to a thick, creamy sauce!
- Slowly and gradually whisk in the cold whole milk and heavy cream until the mixture is beautifully smooth. Keep whisking and cooking until it starts to gently bubble, then continue for another 2 minutes. Season generously with salt and pepper to your taste.
- Now, add 4 cups of your shredded cheddar and Gruyere cheese mixture (you'll use the remaining 2 cups later!). Whisk continuously until the cheese has fully melted and the sauce is wonderfully creamy and thick.
- Gently fold the slightly cooled pasta into your luscious cheese sauce until every single noodle is perfectly coated. Pour half of this cheesy pasta mixture into your prepared baking dish. Sprinkle the remaining 2 cups of shredded cheese evenly over this layer, then top with the rest of the mac and cheese.
- In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, 4 tablespoons of melted butter, and smoked paprika. Mix everything together. Sprinkle this crunchy, golden topping evenly over the mac and cheese in the baking dish.
- Bake for approximately 30 minutes, or until the mac and cheese is bubbly around the edges and the Panko topping is golden brown and delightfully crispy.
- Let it cool for just a few minutes before serving this ultimate homemade baked mac and cheese!
Notes
Nutrition Information (per serving):
Calories: 642 kcal
Total Carbs: 40g
Net Carbs: 39g
Fats: 41g
Protein: 26g
Calories: 642 kcal
Total Carbs: 40g
Net Carbs: 39g
Fats: 41g
Protein: 26g
