Description
This classic Homemade Baked Mac and Cheese features a creamy, cheesy sauce made from sharp cheddar, white cheddar, and Gruyere cheeses combined with perfectly cooked macaroni pasta. Topped with a crunchy seasoned panko crumb layer and baked to golden perfection, this comforting dish is perfect for family dinners or special occasions.
Ingredients
Scale
Macaroni and Cheese
- 1 pound dry macaroni pasta
- 8 tablespoons butter (1 stick)
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 2 cups Half and Half
- 1/2 teaspoon black pepper
- Pinch of nutmeg
- 1 teaspoon garlic powder
- 1/2 teaspoon dried mustard
- 3 cups Sharp Cheddar cheese, shredded
- 1 cup White Cheddar cheese, shredded
- 2 cups Gruyere cheese, shredded
- Salt and pepper to taste
Topping
- 1/2 cup panko breadcrumbs
- 3 tablespoons butter, melted
- 1/4 teaspoon seasoned salt
Instructions
- Prep: Preheat your oven to 350°F (175°C). Grease a 9 x 13 inch (3 quart) baking dish with cooking spray or melted butter and set aside for later use.
- Mix topping ingredients: In a small bowl, combine the panko breadcrumbs, melted butter, and seasoned salt. Stir well to coat the breadcrumbs evenly and set aside.
- Cook pasta: Bring a large pot of salted water to a boil. Add the macaroni pasta and cook according to package instructions but reduce cooking time by about 2 minutes so the pasta is just shy of al dente. Drain well and transfer the pasta to a large bowl. Drizzle with a bit of olive oil or butter to prevent sticking and toss to coat.
- Make a roux: In a large saucepan over medium-high heat, melt 8 tablespoons of butter without allowing it to brown. Sprinkle in the flour and whisk continuously for about 1 minute to cook out the raw flour taste.
- Season and simmer: Slowly pour in the whole milk in a thin stream while whisking constantly to avoid lumps. Then slowly add the half and half, continuing to whisk until the mixture is smooth. Add black pepper, nutmeg, garlic powder, and dried mustard. Stir and heat the sauce, simmering gently for 6 to 8 minutes until it thickens enough to coat the back of a spoon. You will be able to draw a line with your finger through the sauce on the spoon when ready.
- Add the cheese: Reduce heat to low. Gradually add the sharp cheddar cheese in small increments, stirring until fully melted before adding more. Repeat this process with the white cheddar cheese, then add the Gruyere cheese last, stirring until the sauce is smooth and creamy. Remove the sauce from heat.
- Combine cheese sauce and noodles: Pour the cheese sauce over the cooked macaroni and stir gently but thoroughly to evenly coat the pasta. Taste and adjust seasoning with salt and pepper as needed.
- Add topping and bake: Transfer the cheesy pasta mixture to the prepared baking dish, smoothing the top into an even layer. Sprinkle the panko breadcrumb topping evenly over the surface. Bake in the preheated oven for 20 minutes. If the crust isn’t golden enough after baking, place the dish under the broiler for 2 to 3 minutes, watching carefully to avoid burning.
- Serve: Remove the baked mac and cheese from the oven and let it rest for 10 minutes before serving to allow the sauce to set slightly and enhance flavors.
Notes
- Partially cooking the pasta ensures it doesn’t become mushy after baking.
- Using a combination of cheeses adds depth and complexity to the flavor.
- The roux thickens the sauce to create a smooth, creamy texture without clumps.
- Broiling at the end creates a perfectly golden and crunchy topping.
- Letting it rest before serving helps the cheese sauce firm up for easier portioning.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, homemade mac and cheese, cheesy pasta bake, comfort food, mac and cheese casserole
