Description
This Homemade Baked Mac and Cheese is creamy, comforting, and oven-baked to golden perfection. A rich blend of cheddar, mozzarella, and Parmesan wraps each bite of tender elbow macaroni, while a buttery breadcrumb topping gives it the perfect crunch. It’s a go-to favorite for family dinners, holidays, or potlucks.
Ingredients
1 lb elbow macaroni
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 ½ cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
1 cup panko or breadcrumbs
2 tablespoons melted butter (for topping)
Instructions
- 1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook elbow macaroni in salted boiling water until al dente.
- Drain and set aside. In a saucepan over medium heat, melt 4 tablespoons butter.
- Whisk in flour and cook for 1–2 minutes until golden.
- Gradually whisk in milk and heavy cream. Simmer until thickened.
- Remove from heat and stir in cheddar, mozzarella, and Parmesan until smooth.
- Add salt, pepper, and paprika. Stir in the cooked macaroni, ensuring it’s fully coated in sauce.
- Pour into prepared baking dish. In a small bowl, combine panko with 2 tablespoons melted butter.
- Sprinkle over the mac and cheese.
- Bake uncovered for 20–25 minutes, until bubbly and golden on top
- Let cool slightly before serving.
Notes
Use freshly shredded cheese for the best melt and flavor—avoid pre-shredded if possible. To save time, you can prep everything the night before and bake the next day. Add cooked bacon or sautéed veggies before baking for a heartier version.
Nutrition
- Serving Size: 1 cup
- Calories: 460
- Sugar: 3g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: mac and cheese, baked mac and cheese, homemade comfort food