The Ultimate Baked Mac and Cheese: A Timeless Family Favorite

There’s just something about a cheesy, creamy bowl of mac and cheese that instantly takes me back to childhood. I mean, who can resist that golden, bubbly topping and the rich, velvety sauce underneath? It’s the ultimate comfort food, and I’m pretty sure my family would agree that there’s no such thing as too much mac and cheese, especially when it’s baked to perfection. Today, I’m sharing the recipe for The Ultimate Baked Mac and Cheese: A Timeless Family Favorite, and trust me, this one is extra special.

The combination of sharp cheddar and Gruyère takes this dish to a whole new level, and the panko breadcrumb topping? Let’s just say, it’s the crunchy crown that this cheesy masterpiece deserves. I’ve made this recipe for countless family gatherings, and I’m always asked for the “secret” ingredient. But honestly, the secret is just a good mix of cheese, love, and a little bit of patience while it bakes. (That’s the hardest part, I promise!)

Now, I know there are some “quick and easy” mac and cheese recipes out there, but there’s just no comparison to the depth of flavor in this baked version. It’s rich, indulgent, and perfect for those nights when you need a little nostalgia and a lot of cheese. Preheat that oven and let’s get baking. Your taste buds will thank you.

Ingredients

• 16 oz elbow macaroni: Cook the elbow macaroni according to the package instructions, then drain and set aside.

• 3 cups sharp cheddar cheese, shredded: Shred the sharp cheddar cheese to add a rich, tangy flavor to the sauce.

• 2 cups Gruyère cheese, shredded: Gruyère cheese adds a smooth, slightly nutty taste that perfectly complements the cheddar.

• 1 stick unsalted butter, divided: Use half the butter to make the cheese sauce and the other half for the breadcrumb topping.

• 1/4 cup all-purpose flour: Whisk the flour into the melted butter to create a roux that will thicken your cheese sauce.

• 3 cups whole milk: Gradually whisk in the milk to give the sauce a creamy, smooth texture.

• 1 cup whipping cream: The whipping cream adds extra richness to make the sauce even more decadent.

• 1/2 teaspoon smoked paprika: Smoked paprika gives the dish a subtle smoky flavor that elevates the cheesy goodness.

• Salt and pepper to taste: Season the sauce with salt and pepper to taste, adjusting to your preference.

• 1 cup panko breadcrumbs: The panko breadcrumbs will create a deliciously crunchy topping when baked.

• 1/2 cup grated Parmesan cheese: Sprinkle the grated Parmesan over the breadcrumbs for an extra layer of savory goodness.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.

2. Cook the macaroni according to package instructions until al dente. Drain and set aside.

3. In a large saucepan, melt 1/2 stick (4 tablespoons) of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.

4. Gradually whisk in the milk and whipping cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

5. Stir in the smoked paprika, salt, and pepper.

6. Remove the saucepan from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth.

7. Taste and adjust seasoning with salt and pepper as needed.

8. Add the cooked macaroni to the cheese sauce and stir until well combined.

9. Pour the macaroni and cheese mixture into the prepared baking dish.

10. In a small saucepan, melt the remaining 1/2 stick (4 tablespoons) of butter. Once melted, mix in the panko breadcrumbs until they are well coated.

11. In a small bowl, combine the buttered panko breadcrumbs and grated Parmesan cheese.

12. Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.

13. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

14. For a crispier topping, you can broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.

15. Remove from the oven and let it sit for a few minutes before serving.

Tips & Tricks for the Perfect Baked Mac and Cheese

• Use a mix of cheeses – Combining sharp cheddar and Gruyère adds depth and richness to the flavor. Don’t skip the Gruyère for that smooth, nutty taste!

• Cook the pasta al dente – Undercook the macaroni by a minute or two to prevent it from becoming mushy once baked in the creamy sauce.

• Make a smooth cheese sauce – When adding the milk and cream, whisk constantly to avoid lumps, ensuring a silky-smooth sauce.

• Don’t skip the roux – The butter and flour base (roux) is key to thickening the sauce and giving it the right texture. Let it cook for 1-2 minutes to eliminate the raw flour taste.

• Broil for a crispy topping – For an extra crispy topping, broil the mac and cheese for a couple of minutes at the end, but keep a close eye to avoid burning.

• Let it cool slightly before serving – Let the mac and cheese sit for about 5 minutes after baking to let the sauce set and avoid any soupy mess.

• Add some seasoning – Don’t just rely on salt and pepper. A pinch of cayenne pepper, garlic powder, or even mustard powder can elevate the flavor.

• Customize your toppings – Feel free to add some cooked bacon, breadcrumbs, or fresh herbs for extra crunch and flavor variation.