Print

Homemade Baked Mac and Cheese

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy three-cheese baked mac and cheese with a crunchy panko topping, perfect for comforting meals.

Ingredients

  • 1 lb dry elbow macaroni
  • 8 tablespoons butter (1 stick), unsalted or salted
  • ½ cup all-purpose flour
  • 2 cups whole milk
  • 2 cups half and half
  • ½ tsp black pepper
  • Pinch of nutmeg
  • 1 tsp garlic powder
  • ½ tsp dried mustard
  • 3 cups sharp cheddar, shredded
  • 1 cup white cheddar, shredded
  • 2 cups Gruyère, shredded
  • ½ cup panko bread crumbs
  • 3 Tbsp melted butter
  • ¼ tsp seasoned salt

Instructions

  1. Preheat the oven to 350°F and grease a 9×13-inch (3 qt) baking dish.
  2. Mix panko, melted butter, and seasoned salt in a small bowl; set aside.
  3. Cook pasta in salted boiling water until 2 minutes shy of al dente. Drain and toss with a little oil or butter.
  4. Melt 8 Tbsp butter in a large saucepan over medium-high heat. Sprinkle in flour and whisk for about 1 minute to form a roux.
  5. Slowly whisk in milk and half-and-half until smooth. Season with pepper, nutmeg, garlic powder, and mustard. Simmer 6–8 minutes until sauce coats the back of a spoon.
  6. Reduce heat to low. Stir in cheeses one handful at a time—sharp cheddar, then white cheddar, then Gruyère—waiting until each is fully melted.
  7. Combine cheese sauce with pasta. Taste and adjust salt/pepper.
  8. Transfer to the prepared baking dish. Sprinkle the panko mixture evenly on top.
  9. Bake for 20 minutes. If the topping isn’t golden enough, broil for 2–3 minutes, watching carefully.
  10. Let rest 10 minutes before serving.

Notes

  • For richer results, use heavy cream instead of half and half.
  • Add cayenne or hot sauce for a spicy kick.
  • Try Parmesan in the topping for extra flavor.
  • Use gluten-free pasta and flour for a GF version.
  • Substitute different cheeses for a flavor twist.

Nutrition

Find it online: https://lauracooks.com/homemade-baked-mac-and-cheese/