The Best Homemade Mac and Cheese
Indulge in the ultimate comfort food with "The Best Homemade Mac and Cheese" recipe, a creamy, baked masterpiece that's perfect for weeknight dinners or holiday gatherings. Featuring a luscious blend of sharp cheddar, Gruyère, and Parmesan cheeses melted into a velvety sauce made with whole milk and heavy cream, this dish takes macaroni and cheese to gourmet levels. Topped with golden, crispy panko breadcrumbs for a satisfying crunch, this easy-to-follow recipe is ready in under an hour and serves six hearty portions. Whether you're craving classic comfort or impressing your guests, this baked mac and cheese delivers rich, cheesy goodness in every bite.
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Recipe Information
Ingredients
- 16 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 4 cups Whole milk
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground mustard powder
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 0.5 cup Parmesan cheese, shredded
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 0.25 teaspoon Paprika (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Cook the elbow macaroni until al dente according to the package instructions, then drain and set aside.
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk in the whole milk and heavy cream until smooth. Continue cooking, stirring frequently, until the mixture thickens slightly, about 3-5 minutes.
Stir in the salt, ground black pepper, and mustard powder. Reduce the heat to low and add the shredded cheddar, Gruyère, and Parmesan cheeses a little at a time, stirring until the sauce is smooth and the cheese has fully melted.
Add the drained macaroni to the cheese sauce and stir to coat thoroughly. Transfer the mac and cheese mixture into the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil, mixing until the breadcrumbs are coated. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Optionally, dust the top with paprika for added color and flavor.
Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbling.
Remove from the oven and let cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 144 mg | 48% | |
| Sodium | 1059 mg | 46% | |
| Total Carbohydrate | 84.2 g | 31% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 10.7 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 760 mg | 58% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 403 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
