Baked Mac and Cheese

There is something magical about pulling a bubbling dish of baked mac and cheese from the oven with its golden crisp topping and gooey cheesy center It is a crowd pleaser at every family gathering potluck and Sunday dinner I reach for this recipe anytime I crave pure comfort and it never disappoints

I first made this mac and cheese for my nephew’s birthday and it has become the most requested side dish for every holiday dinner My family now associates the delicious aroma of melting cheddar with celebrations

Ingredients

• Elbow macaroni or other tubular pasta: Holds up to the thick cheese sauce and keeps texture after baking Use good quality dried pasta for best chew
• Extra virgin olive oil: Lightly coats the pasta so it does not stick together before mixing
• Unsalted butter: Adds rich flavor and forms the base for a velvety roux Choose a European style butter if possible for more flavor
• All purpose flour: Thickens the cheese sauce for the essential creamy texture Choose unbleached flour for purer taste
• Whole milk: Provides creamy body and slight sweetness to the sauce Use fresh milk not ultra pasteurized for best result
• Heavy whipping cream: Gives the mac and cheese its luxurious mouthfeel and extra richness Real cream is worth the splurge
• Sharp cheddar cheese: Shredded for optimum melting and tang Opt for blocks over pre shredded for smoother sauce
• Gruyere cheese: Melts beautifully and adds a nutty depth Always shred from a block for best melt
• Salt and pepper: Essential for seasoning the sauce Taste and adjust before baking
• Panko crumbs: Create the classic crispy topping Look for Japanese panko for the lightest crunch
• Melted butter: Binds the crumbs and makes the topping extra golden brown
• Parmesan cheese: Adds a sharp flavor and extra crispness to the topping Go with freshly grated Parmigiano Reggiano if you can
• Smoked paprika: Lends smoky color and flavor or substitute regular paprika for milder taste Check freshness as paprika can go stale

Step by Step Instructions

Prepare the Pasta:

Bring a large pot of salted water to a boil and cook the macaroni one minute shy of the package’s al dente time This keeps the pasta from becoming mushy You want it to have a firm bite after baking Drain thoroughly and transfer to a large bowl

Coat the Pasta:

Drizzle the drained pasta with extra virgin olive oil and stir so all pieces are lightly coated This keeps the noodles separated and helps the sauce adhere evenly Let cool slightly while you prepare the sauce

Make the Cheese Sauce:

Melt the unsalted butter in a deep saucepan or stockpot over medium heat Add flour and whisk constantly letting the mixture bubble for about one minute until golden and fragrant This roux is the secret to a smooth thick sauce

Add the Dairy:

Slowly whisk in whole milk and heavy cream making sure there are no lumps Keep whisking and bring the mixture up to a gentle simmer Small bubbles should appear on the surface Continue to cook and whisk for another two minutes Allow the sauce to thicken a bit before seasoning with salt and pepper to taste

Melt in the Cheese:

Gradually add the shredded cheddar and Gruyere cheese in two batches Whisk continuously until each addition is fully melted and the sauce is smooth The sauce should be thick enough to coat the back of a spoon

Combine Pasta and Cheese Sauce:

Pour the cooled pasta into the cheese sauce and stir thoroughly Gently fold until every piece of macaroni is coated and glossy with sauce

Assemble in Baking Dish:

Spoon half of the mac and cheese mixture into your prepared baking dish Spread evenly and top with half of the remaining shredded cheddar and Gruyere Add the rest of the mac and cheese and finish with the last of the cheese This double layering ensures oozing cheese in every bite

Mix the Topping:

Combine panko crumbs Parmesan cheese melted butter and smoked paprika in a bowl Use your hands or a fork to toss everything together until the crumbs are evenly coated and colored

Top and Bake:

Sprinkle the panko topping evenly over the assembled mac and cheese Place in the preheated oven and bake for about thirty minutes Watch for bubbles around the edges and a deeply golden brown top Serve hot and savor while the cheesy sauce is at peak creaminess

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The Gruyere has always been my favorite part to add because its nutty flavor transforms the dish from basic to memorable My husband still jokes about the year we forgot the Gruyere and everyone noticed so now it is a must for our family version

Storage Tips

Store leftover baked mac and cheese in an airtight container in the refrigerator for up to four days To maintain texture reheat gently in the oven covered with foil at three hundred fifty degrees until warmed through For longer storage freeze cooled portions tightly covered for up to two months Thaw in the fridge overnight before reheating

Ingredient Substitutions

You can swap the Gruyere for Swiss or fontina cheese in a pinch Monterrey Jack or extra cheddar works well for a more budget friendly version If you only have regular dry bread crumbs use those but toast them in a bit of butter before topping to ensure crunch Plant based milk and vegan cheese substitutes can work if you supervise the thickening closely and season generously

Serving Suggestions

This mac and cheese stands on its own as a comfort meal but it also shines as a side with roasted chicken barbecue pork or a crisp green salad For a full dinner offer steamed broccoli or buttery peas on the side To boost spice swirl in finely diced jalapenos before baking For extra richness finish with a drizzle of truffle oil just out of the oven

Baked Mac and Cheese Traditions

Baked macaroni and cheese traces its roots to English and Italian layered pasta dishes but it became a classic American comfort food by the late nineteen thirties In our house it is the centerpiece of both Thanksgiving and simple Sunday suppers The golden crumbly crust signals a homemade celebration

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Frequently Asked Questions

→ What cheeses work best for baked macaroni and cheese?

Sharp cheddar and Gruyere create a creamy, flavorful base. Parmesan in the topping adds richness and depth.

→ Why undercook the pasta before baking?

Cooking pasta one minute shy of al dente prevents it from becoming mushy as it continues baking in the sauce.

→ Can I make the dish ahead of time?

Yes, assemble up to the baking step, cover, refrigerate, and bake when ready. Add extra time if starting cold.

→ What’s the purpose of using panko crumbs?

Panko crumbs create a lighter, crunchier topping that contrasts with the creamy pasta beneath.

→ How do I prevent the cheese sauce from turning grainy?

Whisk cheese into a smooth, hot bechamel off the heat to avoid overheating and separating the sauce.