Introduction
I’m a firm believer that every home cook needs a truly killer baked mac and cheese recipe. This is mine. I spent years perfecting it. The secret isn’t just one cheese, but two, and a creamy béchamel sauce that makes every bite unbelievably smooth. The crispy, golden-brown top is just… well, it’s everything.
Why You’ll Love This Recipe
- Ultra-Creamy Sauce: No grainy or broken sauce here—just smooth, velvety perfection.
- The Perfect Cheese-Pull: A blend of sharp and gooey cheeses for the best flavor and texture.
- Crispy, Crunchy Topping: The Panko topping provides the perfect textural contrast.
- The Ultimate Side Dish: A must-have for holidays, potlucks, and BBQs.
- Pure Comfort Food: This is a bowl of pure, cheesy happiness.
Ingredients
To whip up this delightful dish, you’ll need the following ingredients:
- 1 lb elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 cups (16 oz) sharp cheddar cheese, shredded
- 2 cups (8 oz) Gruyère cheese, shredded
- For the Topping:
- 1 cup Panko breadcrumbs
- 1/4 cup melted butter
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the macaroni according to package directions, but cook it for 1-2 minutes less than al dente. It will finish cooking in the oven. Drain and set aside.
- Make the Cheese Sauce: In a large pot over medium heat, melt the 1/2 cup of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This is your roux.
- Slowly whisk in the cold milk, followed by the heavy cream. Keep whisking until the sauce is smooth.
- Cook, stirring often, until the sauce thickens and coats the back of a spoon (about 5-8 minutes).
- Remove from heat. Add the salt, pepper, and paprika.
- Slowly stir in the shredded cheddar and Gruyère cheeses, a handful at a time, until completely melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Pour the mixture into your prepared baking dish.
- Make the Topping: In a small bowl, mix the Panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle this evenly over the mac and cheese.
- Bake, uncovered, for 25-30 minutes, or until the top is golden brown and the sauce is bubbling.
Tips
The most important tip: Shred your own cheese! Pre-shredded cheese in bags is coated with starches that prevent it from melting smoothly. Shredding a block of cheese yourself is the secret to the creamiest sauce.