This delicious Baked Macaroni and Cheese is a family favorite side dish. Tender macaroni is baked in a rich and creamy cheddar and Gruyere cheese sauce, topped with a buttery and crunchy panko topping, and baked to perfection. It’s pure comfort food bliss!
This is always a welcome side dish for a holiday feast or any occasion… because who doesn’t love creamy and cheesy homemade mac and cheese?! I have tweaked this recipe over the years to make it even creamier, cheesier, and downright sinfully delicious.
Ingredients
- Cheese – A blend of cheddar and smoked Gruyere.
- Elbow macaroni
- Butter
- Flour – All-purpose
- Heavy cream
- Whole milk
- Seasonings – Garlic powder, onion powder, salt, and pepper.
- Panko bread crumbs
How to Prepare
The following is a brief overview; please see the recipe card for full, detailed instructions and ingredient amounts.
- Cook the pasta 1 to 2 minutes shy of al dente and drain.
- Make the roux by melting butter, and slowly add flour while whisking until a paste is formed.
- Pour in heavy cream and milk and whisk to combine. Add seasonings.
- Add the cheeses and stir until the cheese is melted and the mixture is combined well.
- Add the cooked and drained macaroni to the cheese and stir until the macaroni is coated well. Transfer to a prepared baking dish.
- Prepare the topping by stirring together panko bread crumbs and melted butter in a small bowl.
- Sprinkle bread crumb mixture over the macaroni.
- Bake until heated thoroughly and bubbly around the edges.
Helpful Tips
- Shred your own cheese from a block. Preshredded cheese often contains additives that prevent it from melting as well as freshly shredded cheese.
- Have your ingredients prepped and ready to go – this recipe moves fast!
- Cook the pasta 1 to 2 minutes shy of the package directions for al dente. The pasta continues to cook while it is baking, and this prevents it from being mushy.
- Cool for 10 minutes before serving to allow the cheese sauce to thicken.
Storage and Reheating
- Storage: Once cooled, store in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: Add a splash or two of milk before reheating.
- Stovetop – Reheat gently in a saucepan over medium-low to medium heat.
- Microwave – Microwave gently in intervals in a microwave-safe dish, stirring in between. Cover with a damp paper towel while microwaving.
- Bake – Bake in an oven-safe dish (covered with foil) at 350 degrees F for 20 minutes, or until warmed through. Uncover for the last 5 to 10 minutes to allow the topping to crisp.
More Mac and Cheese Recipes to Try
Baked Macaroni and Cheese
This rich and creamy baked macaroni and cheese is prepared with a blend of cheddar and Gruyere cheeses and topped with buttery panko crumbs.
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Servings: 8 servings
Ingredients
- 1 (16 ounce) package elbow macaroni
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 2 cups heavy cream
- 1 ½ cups whole milk
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 (16 ounce) block sharp cheddar cheese shredded (4 cups)
- 1 (8 ounce) block smoked Gruyere cheese shredded (2 cups)
For the topping:
- ⅓ cup panko bread crumbs
- 1 ½ tablespoons unsalted butter melted
Instructions
- Preheat your oven to 375 degrees F. Spray a 3 quart 9 x 13 baking dish with cooking spray. Set aside.
- Cook macaroni about 1 to 2 minutes shy of al dente in salted water (example – if the box instructs to cook 7 minutes for al dente, cook for 5 to 6 minutes). Drain in a colander and set aside.
- Melt the ½ cup of butter in a 6 quart Dutch oven or large pot over medium heat. Slowly add flour, about a tablespoon at a time, while whisking until a smooth paste is formed.
- Slowly pour in the heavy cream and milk, whisking frequently until mixture justs starts to boil and is thickened (about 4 minutes).
- Add garlic powder, onion powder, salt, and pepper. Stir to combine.
- Remove from heat and slowly add cheeses, a large handful at a time, while stirring. Stir until cheese is melted and mixture is combined.
- Add cooked and drained macaroni to the cheese mixture. Stir well to coat macaroni evenly. Taste and season with additional seasonings if desired.
- Transfer macaroni mixture to the prepared baking dish.
- Prepare the topping by combining bread crumbs and melted butter in a small bowl until bread crumbs are evenly coated.
- Sprinkle bread crumbs evenly over the macaroni.
- Bake (uncovered) for 25 minutes, or until thoroughly heated and bubbly around the edges.
- If browning the top is desired, broil on high heat for 1 to 2 minutes, watching carefully to avoid burning the top.
- Allow to cool 10 minutes before serving.
Notes
- Regular bread crumbs can be substituted for panko bread crumbs.
- Once cooled, store in an airtight container in the fridge for 3 to 4 days.
Nutrition
Calories: 949kcal | Carbohydrates: 56g | Protein: 34g | Fat: 66g | Saturated Fat: 40g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 197mg | Sodium: 921mg | Potassium: 342mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2207IU | Vitamin C: 0.4mg | Calcium: 806mg | Iron: 1mg
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Tried this recipe?Mention @TheBlondCook or tag #theblondcook!
DAVID ROSCOE
This macaroni is delicious and I plan on making it again