Baked Mac and Cheese

It started with a steady drizzle against the windows and a craving I couldn’t ignore. It wasn’t just any kind of hunger—it was the kind that whispered, “You need cheese… a lot of it.” That’s when I remembered the half-used blocks of cheddar and Gruyère sitting in my fridge. I had a full box of elbow macaroni, too. The universe had clearly spoken: baked mac and cheese.

My daughter was coloring at the table while the roux bubbled on the stove. The moment the cheese sauce turned silky and golden, she peeked in and said, “It smells like happiness.” And honestly? She was right. There’s something so deeply cozy about baked mac and cheese—the crispy top, the gooey center, the way the smell hugs the whole house.

That rainy afternoon turned into a slow, delicious evening filled with second helpings, buttery plates, and stories around the dinner table. And the best part? There were leftovers (but not for long).

Short Description

Baked Mac and Cheese is the ultimate comfort food, layered with creamy sharp cheddar and nutty Gruyère, then baked to golden perfection with a crunchy panko-Parmesan topping. It’s perfect for weeknight cravings, holiday tables, or when you need something that just feels good to eat.

Why You’ll Love This Recipe

• Classic comfort food with a rich, creamy texture
• Crowd-pleasing for kids and adults alike
• Golden, crispy topping for that perfect bite
• Ideal for holidays, potlucks, or cozy nights at home
• You can prep it ahead and bake when ready

Ingredients

For the Pasta & Cheese Sauce:

• 16 oz elbow macaroni (or any tubular pasta), cooked 1 min shy of al dente
• 1 tbsp extra virgin olive oil
• 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 Gruyère cheese, shredded
• Salt and black pepper, to taste

For the Topping:

• 1½ cups panko breadcrumbs
• 4 tbsp unsalted butter, melted
• ½ cup Parmesan cheese, shredded
• ¼ tsp smoked paprika (or regular paprika)

Tools & Equipment

• 3 or 4-quart baking dish
• Deep saucepan or Dutch oven
• Whisk
• Wooden spoon or spatula
• Cheese grater
• Mixing bowls

Step-by-Step Instructions

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Lightly grease a 3 or 4-quart baking dish with butter or oil.

Step 2: Combine the Cheeses
In a large bowl, mix together the shredded cheddar and Gruyère. Set aside.

Step 3: Cook the Pasta
Boil the macaroni 1 minute less than the package says for al dente. Drain, then toss with olive oil in a bowl to prevent sticking. Let cool slightly.

Step 4: Make the Roux
Melt butter in a deep saucepan over medium heat. Add flour and whisk constantly for about 1 minute until it bubbles and smells toasty.

Step 5: Add Milk & Cream
Gradually whisk in the milk and cream until smooth. Keep whisking until the mixture thickens and bubbles, about 3–4 minutes. Season with salt and pepper.

Step 6: Melt in the Cheese
Add 2 cups of the cheese mixture and whisk until smooth. Add 2 more cups and stir until creamy and thick.

Pro Tip: Don’t rush the sauce—let it thicken properly or your mac will be runny.

Step 7: Combine Pasta and Sauce
Add the cooked pasta into the cheese sauce and stir until fully coated.

Step 8: Assemble the Layers
Pour half the mac and cheese into the baking dish. Sprinkle 1 cup of the remaining cheese. Add the rest of the mac and cheese, then top with the last 1 cup of shredded cheese.

Step 9: Make the Topping
In a small bowl, mix panko, melted butter, Parmesan, and paprika. Sprinkle evenly over the top.

Step 10: Bake
Bake uncovered for 30 minutes, or until bubbly and golden brown on top. Serve hot.

Notes & Variations

• Cheese Swaps: Try Monterey Jack, fontina, or mozzarella if you don’t have Gruyère.
• Spicy Option: Stir in ½ tsp cayenne or a diced jalapeño for some heat.
• Add-ins: Crumbled bacon, sautéed mushrooms, or caramelized onions can be mixed into the sauce before baking.
• Make-Ahead: Assemble everything, cover, and refrigerate for up to 1 day. Add topping and bake when ready.
• Watch Out: Don’t overbake—it can dry out the sauce. Pull it as soon as the top is crisp and bubbling.

Storage & Reheating

Let leftovers cool completely, then cover and refrigerate for up to 4 days. Reheat in the oven at 325°F for 15–20 minutes, covered with foil. For smaller portions, the microwave works too—add a splash of milk to keep it creamy. The topping won’t be as crisp, but the flavor stays spot on.

Serving and Pairing Suggestions

Baked mac and cheese is delicious as a standalone dish, but it also pairs well with:

• Roasted vegetables (broccoli, Brussels sprouts)
• A crisp side salad with lemon vinaigrette
• Fried or baked chicken
• A glass of cold iced tea or a light white wine

It’s perfect for Sunday dinners, holiday meals, or cozy nights in with fuzzy socks and no plans.

FAQs

1. Can I freeze this mac and cheese?
Yes. Assemble the dish without the topping, freeze, then thaw and bake with fresh topping added.

2. Can I use pre-shredded cheese?
You can, but freshly shredded melts better and gives a smoother sauce.

3. What if I don’t have heavy cream?
Use all whole milk, or mix ¾ cup milk with ¼ cup melted butter as a substitute.

4. How can I make this gluten-free?
Use gluten-free pasta and substitute the flour and breadcrumbs with gluten-free versions.

5. Is this kid-friendly?
Absolutely—just skip the paprika if your kids don’t like it, and use mild cheddar for a gentler flavor.

Final Thoughts

Baked mac and cheese isn’t just a recipe—it’s a hug on a plate. Whether you’re cooking for loved ones or treating yourself after a long day, this dish is warm, nostalgic, and satisfying in the best way.

Try it out and share your version with me! I’d love to see how you make it your own. Maybe with bacon? Jalapeños? A crunchy cornflake topping? Go wild. This one’s yours now.