Mac n cheese
Get ready to dive into the most comforting bowl of mac and cheese you’ve ever tasted! Outrageously cheesy, ultra-creamy, and crowned with a crunchy Panko-Parmesan topping, this homemade mac and cheese is a true classic. With three different kinds of cheese and a homemade cheese sauce, this recipe is sure to impress. If you love cheesy dishes, don’t miss out on trying our Lazy Day Lasagna or Cheesy Kielbasa Rice and Broccoli Skillet next week!
Why You’ll Love This Recipe
This mac and cheese is pure comfort in a dish. It’s baked to perfection with a crispy topping that adds the perfect amount of crunch. The combination of cheddar, Gruyere, and Parmesan creates an unforgettable flavor that makes this dish a family favorite. It’s rich, satisfying, and incredibly easy to make.
Kitchen Equipment You’ll Need
- Large pot for boiling pasta
- Deep saucepan or Dutch oven
- 3 qt or 4 qt baking dish
- Whisk
- Large bowl
Ingredients
- 16 oz elbow macaroni, cooked (or other tubular pasta)
- 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 Gruyere cheese, shredded
- Salt and pepper to taste
- 1 1/2 cups panko crumbs
- 4 tbsp butter, melted
- 1/2 cup Parmesan cheese, shredded
- 1/4 tsp smoked paprika (or regular paprika)
Step-by-Step Instructions
- Preheat your oven to 350°F. Lightly grease a large 3 qt or 4 qt baking dish and set it aside. Combine shredded cheeses in a large bowl and set aside.
- Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
- Drizzle pasta with olive oil and stir to coat. Set aside to cool while preparing the cheese sauce.
- Melt butter in a deep saucepan, Dutch oven, or stock pot.
- Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
- Gradually whisk in the milk and heavy cream until smooth. Continue whisking until bubbles form on the surface. Cook and whisk for another 2 minutes. Add salt and pepper.
- Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and thick.
- Stir in the cooled pasta until combined and fully coated with cheese sauce.
- Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
- In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
Tips for Success
- Be sure to cook the pasta just shy of al dente to avoid overcooked pasta after baking.
- Feel free to use a combination of your favorite cheeses.
- Allow the cheese sauce to thicken properly for the best consistency.
Additional Tips and Variations
For a spicier kick, add a pinch of cayenne pepper to the cheese sauce. You can also mix in cooked bacon or jalapeños for added flavor. For a lighter version, substitute half of the milk with chicken broth.
Nutritional Highlights (Per Serving)
Calories: 450 | Protein: 18g | Carbohydrates: 45g | Fat: 25g | Fiber: 2g | Sugar: 3g
Frequently Asked Questions (FAQ)
Can I make this mac and cheese ahead of time? Yes, prepare the mac and cheese up to the baking step, cover, and refrigerate. Bake when ready to serve.
Can I freeze leftovers? Absolutely! Store in an airtight container and freeze for up to 2 months. Reheat in the oven for best results.
Can I use a different type of pasta? Yes, feel free to use any tubular pasta like penne or rigatoni.
Conclusion
This mac and cheese is a delightful blend of creamy, cheesy goodness with a crunchy topping. It’s sure to become a favorite in your household. Give it a try and let us know how it turns out! We’d love to hear about your cooking experience and any fun variations you come up with.