Festive Holiday Baked Mac & Cheese 🎄
A rich and creamy baked mac & cheese recipe, perfect for holiday gatherings. Featuring tender elbow macaroni, a luscious cheese sauce made with sharp cheddar and Gruyere, and a crispy Panko Parmesan topping.
Equipment
- Baking Dish
- Saucepan
- Dutch Oven
- Whisk
Ingredients
Mac & Cheese Base
- 16 ounces elbow macaroni (or your favorite small pasta shape), cooked until just tender
- 1 tablespoon extra virgin olive oil
- 6 tablespoons unsalted butter for a smooth base
- 1/3 cup all-purpose flour
- 3 cups whole milk for richness
- 1 cup heavy whipping cream for extra creaminess
- 4 cups shredded sharp cheddar cheese (shred from a block for best melt!)
- 2 cups shredded Gruyere cheese (or Jarlsberg Swiss for a similar flavor)
- Salt and black pepper to taste
Topping Ingredients
- 1 1/2 cups Panko breadcrumbs for a crispy topping
- 4 tablespoons melted butter for the golden crust
- 1/2 cup shredded Parmesan cheese for extra flavor in the topping
- 1/4 teaspoon smoked paprika (or regular paprika), for a hint of warmth
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a large 3 to 4-quart baking dish. Set aside, ready for action!
- In a big bowl, gently mix all your freshly shredded cheddar and Gruyere cheeses. Keep this delicious blend handy.
- Boil your elbow macaroni just shy of al dente (about one minute less than package directions). This prevents soggy pasta after baking and keeps a nice texture! Drain it well, then return the pasta to its pot or a large bowl.
- Drizzle the cooked pasta with the extra virgin olive oil and give it a gentle stir to ensure each piece is lightly coated. This keeps it from sticking. Let it cool down a bit while you make the amazing sauce.
- In a deep saucepan or Dutch oven, melt the 6 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour for about 1 minute until it’s bubbly and light golden – this is your flavorful, thickening roux base.
- Slowly pour in the cold milk and heavy cream, whisking continuously to keep it super smooth and lump-free. Continue whisking and cooking until the sauce gently bubbles, then keep going for another 2 minutes to thicken it beautifully. Season with salt and pepper to your liking.
- Reduce the heat to low. Now, add two cups of your shredded cheese blend to the sauce, whisking gently until it’s perfectly smooth and melted. Then, add two more cups of cheese, whisking again until the sauce is wonderfully creamy and thick – a perfect cheese bath for your pasta!
- Gently fold the slightly cooled pasta into the rich cheese sauce until every single noodle is coated in cheesy goodness. Pour half of this macaroni mixture into your prepared baking dish. Sprinkle the remaining 2 cups of shredded cheese evenly over this layer. Then, add the rest of the mac and cheese mixture on top.
- In a small bowl, mix together the Panko breadcrumbs, Parmesan cheese, 4 tablespoons of melted butter, and paprika. Sprinkle this irresistible crunchy topping generously and evenly over your mac and cheese.
- Bake for about 30 minutes, or until the mac and cheese is bubbly and warm around the edges, and the topping is beautifully golden brown and crispy.
- Let it cool for a few minutes before serving fresh from the oven. Enjoy your comforting, cheesy bake – perfect for a holiday gathering!
Notes
PREP TIME & NUTRITION :
Prep Time : 20 minutes
Cook Time : 30 minutes
Total Time : 1 hour
Servings : 12
Calories : 642 kcal
Total Carbs: 40g
Net Carbs: 39g
Fats: 41g
Protein: 26g
Prep Time : 20 minutes
Cook Time : 30 minutes
Total Time : 1 hour
Servings : 12
Calories : 642 kcal
Total Carbs: 40g
Net Carbs: 39g
Fats: 41g
Protein: 26g
