Print

The BEST Homemade Baked Mac and Cheese Delight Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

This Homemade Baked Mac and Cheese Delight is a rich and creamy comfort food classic, featuring a luscious blend of sharp cheddar and Gruyere cheeses enveloped in a velvety cheese sauce and topped with a golden, crunchy panko and Parmesan crust. Perfectly baked to bubbly perfection, this dish serves as the ultimate crowd-pleaser for family dinners or gatherings.

Ingredients

Macaroni

  • 16 oz elbow macaroni (or other tubular pasta), cooked
  • 1 tbsp extra virgin olive oil

Cheese Sauce

  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups Gruyere cheese, shredded
  • Salt and pepper to taste

Topping

  • 1 1/2 cups panko crumbs
  • 4 tbsp butter, melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp smoked paprika (or regular paprika)

Instructions

  1. Preheat and prepare baking dish: Preheat the oven to 350°F. Lightly grease a large 3 to 4 quart baking dish and set aside. Combine the shredded cheddar and Gruyere cheese in a large bowl and set aside for later use.
  2. Cook and prepare pasta: Cook the elbow macaroni one minute shy of al dente according to package instructions. Drain and transfer the pasta to a large bowl. Drizzle with olive oil and stir to coat the pasta, then set aside to cool while preparing the cheese sauce.
  3. Make the roux: Melt 6 tablespoons of unsalted butter in a deep saucepan, dutch oven, or stock pot over medium heat. Whisk in the all-purpose flour and continue to whisk for about 1 minute until the mixture is bubbly and golden, forming a roux.
  4. Add milk and cream: Gradually whisk in 3 cups whole milk and 1 cup heavy whipping cream until the sauce is smooth. Keep whisking until bubbles appear on the surface, then continue cooking and whisking for another 2 minutes. Season with salt and pepper to taste.
  5. Incorporate cheese: Add 2 cups of the shredded cheese mixture to the sauce and whisk until smooth. Then add another 2 cups of shredded cheese and whisk until the sauce is creamy, thick, and smooth.
  6. Combine pasta with cheese sauce: Stir the cooled pasta into the cheese sauce thoroughly until every piece is coated evenly with the creamy cheese mixture.
  7. Assemble the casserole: Pour half of the mac and cheese into the prepared baking dish. Sprinkle half of the remaining shredded cheese evenly over the pasta, then top with the remaining mac and cheese mixture.
  8. Prepare topping and bake: In a small bowl, mix together panko crumbs, shredded Parmesan cheese, melted butter, and smoked paprika. Sprinkle this topping evenly over the assembled mac and cheese. Bake in the preheated oven for about 30 minutes, or until the topping is bubbly and golden brown.
  9. Serve: Remove from the oven and serve immediately while hot and creamy.

Notes

  • For best texture, slightly undercook the pasta as it will continue cooking during baking.
  • Use a combination of sharp cheddar and Gruyere for balanced flavor and a creamy texture.
  • Feel free to substitute smoked paprika with regular paprika or cayenne for a mild kick.
  • If you prefer a lighter version, you can substitute milk and cream with lower fat dairy, but the dish will be less creamy.
  • Ensure the cheese sauce is thick before combining with pasta to avoid a runny casserole.
  • For added flavor, consider stirring in cooked bacon or caramelized onions before baking.

Find it online: https://cookedbysarah.com/the-best-homemade-baked-mac-and-cheese-delight-recipe/