Comfort Food Goals: This Baked Mac and Cheese Has It All
This baked mac and cheese is everything our family craves in a comfort food. It’s rich, creamy, and packed with cheesy goodness that hits all the right notes. It is indulgent, filling, and just feels like home – the kind of dish everyone will want to dig into again and again.
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Baked mac and cheese is one of those comforting dishes that never fails to bring warmth and joy to the table. It is the kind of meal that’s easy to make and always hits the spot, especially when you want something creamy, cheesy, and satisfying.
While it might not be a traditional dish in my kitchen, it has quickly become a family favorite. The combination of pasta, cheese, and a crispy topping is something my kids absolutely love, and it’s a recipe I can always count on to please everyone.
For me, this baked mac and cheese is more than just a quick meal; it’s a go-to dish that brings the family together. The creamy sauce and crispy top make it a perfect comfort food that everyone looks forward to.
My kids can’t get enough of it, and it’s become one of those dishes I make again and again. It’s the kind of meal that feels special without being complicated.
Ingredients
Elbow Macaroni: The classic choice for mac and cheese, elbow macaroni has the perfect size and shape to hold onto the creamy sauce.
Cheese: A combination of sharp cheddar and Gruyère brings a perfect balance of flavor and creaminess.
All-Purpose Flour: This is the key thickening agent for the sauce. When combined with butter, it forms a roux, which gives the sauce its rich consistency.
Whole Milk & Cream: A blend of whole milk and cream is ideal for the creamiest texture.
Crispy Topping: The crispy topping is a key element for contrast in texture. I make it using panko breadcrumbs, Parmesan cheese, and butter.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Heat butter in a large saucepan and whisk in the flour. Cook for 1-2 minutes until bubbly and lightly golden. Gradually whisk in the milk and cream. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Stir in the smoked paprika, salt, and pepper.
Step 2: Remove the saucepan from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 3: Add the cooked macaroni to the cheese sauce and mix well until well combined.
Step 4: Pour the macaroni and cheese mixture into the prepared baking dish.
Step 5: In a small saucepan, melt the remaining butter. Once melted, mix in the panko breadcrumbs until they are well coated. Add the grated Parmesan cheese and mix well.
Step 6: Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Step 7: Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the sauce bubbles around the edges.
Expert Tips
- When making the roux (butter and flour mixture), make sure to cook it just long enough to remove the raw flour taste but not too long that it turns brown. A good roux is key to a smooth, lump-free sauce. Stir constantly, and be patient!
- Use a mix of whole milk and heavy cream for the creamiest, most luxurious sauce. The cream gives it richness, while the milk helps balance the texture. You’ll achieve that perfect creamy consistency without it feeling too heavy.
- The cheese and pasta will absorb a lot of flavor, so don’t skimp on seasoning.
- After you pull the mac and cheese out of the oven, let it sit for about 5-10 minutes before serving. This helps the sauce set and makes it easier to serve in neat portions rather than a gooey mess.
- Store leftover mac and cheese in an airtight container in the fridge for up to 3-4 days. For freezing, wrap tightly and store for up to 3 months. Reheat with a splash of milk, and bake or warm on the stovetop for best results.
Serving Suggestions
Your homemade baked mac and cheese is the ultimate comfort food, but why stop there? To elevate your meal, pair it with classic sides like garlic bread, which complements the rich, cheesy flavors, and a fresh green salad to balance the indulgence.
For a heartier meal, serve it alongside roasted vegetables like roasted broccoli, cauliflower, or Brussels sprouts for a healthy and flavorful touch. Grilled chicken breast or steak also make excellent protein-packed main courses that perfectly round out this delicious dish.
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Equipment
Ingredients
- 16 oz elbow macaroni
- 3 cups sharp cheddar cheese shredded
- 2 cups Gruyère cheese shredded
- 1 stick unsalted butter divided
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup cream
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- ½ cup Parmesan cheese grated
Instructions
- Preheat the oven to 350℉. Lightly grease a 9×13-inch baking dish.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt ½ 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.
- Gradually whisk in the milk and cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Stir in the smoked paprika, salt, and pepper.
- Remove the saucepan from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth. Taste and adjust seasoning with salt and pepper as needed.
- Add the cooked macaroni to the cheese sauce and stir until well combined. Pour the macaroni and cheese mixture into the prepared baking dish.
- In a small saucepan, melt the remaining ½ stick (4 tablespoons) of butter. Once melted, mix in the panko breadcrumbs until they are well coated. Add the grated Parmesan cheese and mix well.
- Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
- Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the sauce is bubbling around the edges. For a crispier topping, you can broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Remove from the oven and let it sit for a few minutes before serving.
Notes
- When making the roux (butter and flour mixture), make sure to cook it just long enough to remove the raw flour taste but not too long that it turns brown. A good roux is key to a smooth, lump-free sauce. Stir constantly, and be patient!
- Use a mix of whole milk and heavy cream for the creamiest, most luxurious sauce. The cream gives it richness, while the milk helps balance the texture. You’ll achieve that perfect creamy consistency without it feeling too heavy.
- The cheese and pasta will absorb a lot of flavor, so don’t skimp on seasoning.
- After you pull the mac and cheese out of the oven, let it sit for about 5-10 minutes before serving. This helps the sauce set and makes it easier to serve in neat portions rather than a gooey mess.
Nutrition
