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The BEST 30 Minutes Homemade Baked Mac and Cheese Recipe

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★★★★★

4.6 from 134 reviews

This homemade baked mac and cheese is a rich, creamy, and cheesy comfort food classic, ready in just 30 minutes. Featuring a blend of sharp cheddar and Gruyere cheeses, a creamy béchamel sauce, and a crispy panko and Parmesan topping with a hint of smoked paprika, this dish is perfect for family dinners or gatherings, yielding 12 generous servings.

Ingredients

Scale

Pasta

  • 16 oz elbow macaroni (or other tubular pasta), cooked one minute shy of al dente
  • 1 tbsp extra virgin olive oil

Cheese Sauce

  • 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

Topping

  • 1 1/2 cups panko breadcrumbs
  • 4 tbsp butter, melted
  • 1/2 cup Parmesan cheese, shredded
  • 1/4 tsp smoked paprika (or regular paprika)

Instructions

  1. Preheat Oven and Prepare Dish: Preheat the oven to 350°F (175°C). Lightly grease a large 3 to 4-quart baking dish and set aside. Combine the shredded cheddar and Gruyere cheeses in a large bowl and set aside.
  2. Cook Pasta: Cook the elbow macaroni according to package instructions but remove it from heat one minute before al dente. Drain the pasta and transfer it to a large bowl.
  3. Coat Pasta: Drizzle the pasta with extra virgin olive oil and stir gently to coat. Set aside to cool while preparing the cheese sauce.
  4. Make Roux: In a deep saucepan, Dutch oven, or stock pot, melt 6 tablespoons of unsalted butter over medium heat.
  5. Add Flour: Whisk in 1/3 cup all-purpose flour continuously for about 1 minute, until the mixture is bubbly and golden, forming a roux.
  6. Add Milk and Cream: Gradually whisk in 3 cups whole milk and 1 cup heavy cream until smooth. Continue whisking as the sauce heats until bubbles appear on the surface, then cook and whisk for an additional 2 minutes. Season the sauce with salt and pepper to taste.
  7. Incorporate Cheese: Slowly whisk in 2 cups of the combined shredded cheese until smooth. Then add another 2 cups and continue whisking until the sauce is creamy, smooth, and thickened.
  8. Combine Pasta and Sauce: Add the cooled pasta to the cheese sauce and fold gently until all pasta is fully coated with the creamy cheese sauce.
  9. Assemble Dish: Pour half of the mac and cheese mixture into the prepared baking dish. Sprinkle with the remaining 2 cups of shredded cheese, then cover with the remaining mac and cheese mixture.
  10. Prepare Topping and Bake: In a small bowl, combine 1 1/2 cups panko breadcrumbs, 1/2 cup Parmesan cheese, 4 tablespoons melted butter, and 1/4 teaspoon smoked paprika. Sprinkle this evenly over the top of the mac and cheese. Bake in the preheated oven until bubbly and golden brown, about 30 minutes. Serve immediately.

Notes

  • Be sure not to overcook the pasta initially to avoid mushy mac and cheese after baking.
  • Use freshly shredded cheese for better melting and flavor than pre-shredded cheese.
  • Smoked paprika adds a nice depth of flavor but can be substituted with regular paprika or omitted.
  • For a crispier topping, broil for an additional 2-3 minutes, watching carefully to avoid burning.
  • Leftovers can be refrigerated for up to 3 days and reheated covered in the oven at 350°F until warmed through.

Keywords: baked mac and cheese, homemade mac and cheese, creamy mac and cheese, comfort food, cheddar mac and cheese, Gruyere mac and cheese, easy mac and cheese recipe

Find it online: https://reemcook.com/the-best-30-minutes-homemade-baked-mac-and-cheese-recipe/