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Homemade Baked Mac and Cheese

Creamy Homemade Baked Mac and Cheese That Everyone Loves

This Homemade Baked Mac and Cheese is a creamy masterpiece everyone loves, combining rich cheeses with a crispy topping for comfort food perfection.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Dry Macaroni Pasta Can substitute with shells or cavatappi.
For the Béchamel Sauce
  • 8 tablespoons Butter For making the roux.
  • 1/2 cup All-Purpose Flour Thickens the sauce.
  • 2 cups Whole Milk Can substitute with heavy cream.
  • 2 cups Half and Half Increases creaminess.
For Seasoning
  • 1/2 teaspoon Black Pepper Enhances flavor.
  • 1 pinch Nutmeg For subtle warmth.
  • 1 teaspoon Garlic Powder Can substitute with fresh garlic.
  • 1/2 teaspoon Dried Mustard Enhances cheesiness.
  • 1/2 teaspoon Seasoned Salt For flavor accentuation.
For the Cheese Sauce
  • 3 cups Sharp Cheddar Cheese Main cheese.
  • 1 cup White Cheddar Cheese Adds sharpness.
  • 2 cups Gruyere Cheese Nutty flavor.
For the Topping
  • 1/2 cup Panko Breadcrumbs Can mix in Parmesan.
  • 3 tablespoons Melted Butter Binds the panko.

Equipment

  • Oven
  • Baking dish
  • Large pot
  • Saucepan
  • Mixing bowl

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large pot, bring salted water to a boil and cook the dry macaroni pasta for 6-7 minutes until just shy of al dente. Drain and rinse briefly under cold water.
  3. In a large saucepan over medium heat, melt the butter, whisk in flour for about 1 minute, gradually add whole milk and half and half, whisking to avoid lumps. Simmer for 6-8 minutes until thick.
  4. Remove from heat and season with black pepper, nutmeg, garlic powder, and dried mustard. Stir in sharp cheddar, white cheddar, and Gruyere cheese until melted.
  5. Combine the cooked macaroni with the cheese sauce, then transfer to the baking dish, spreading evenly.
  6. Mix panko breadcrumbs with melted butter and seasoned salt. Sprinkle over the mac and cheese.
  7. Bake for 20 minutes until topping is golden and cheese is bubbling. Broil for an additional 2-3 minutes for extra color.
  8. Let the mac and cheese rest for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 600kcalCarbohydrates: 55gProtein: 25gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 800IUCalcium: 600mgIron: 1mg

Notes

Use room temperature milk to avoid lumps. Cook macaroni just below al dente for best texture. Monitor panko while broiling to prevent burning. Add milk to leftovers when reheating for creaminess.

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