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Close up view of a spoon in a baking dish with homemade baked macaroni and cheese.
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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.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.