Homemade Baked Mac and Cheese - A Best, Cheesy Casserole Everyone Loves!
If there’s one dish that screams comfort food heaven, it’s The Mac and Cheese — rich, creamy, and unapologetically cheesy. And not just any mac — we’re talking about the Best Macaroni Casserole you’ll ever pull out of your oven. This baby is loaded with three types of cheese, smothered in a silky homemade sauce, and finished with that golden, crunchy Panko-Parmesan topping that makes every bite a little party in your mouth.
So, what makes this version special? Well, Macs Mac And Cheese Recipe magic starts with the cheese. Here’s a pro tip: use block cheese and shred it yourself. Seriously, don’t go for the pre-shredded stuff—it’s coated with anti-caking agents that make it melt like a bad breakup (awkward and clumpy). Shredding your own guarantees that smooth, stringy, melty perfection we all dream about.
Next, let’s talk pasta. You want it just shy of al dente—about a minute under. Why? Because the magic continues in the oven, baby. Overcook now and you’ll end up with mush, not the creamy dream that great pasta dishes are made of.
And then comes the secret weapon: the roux. This butter-flour duo is the backbone of any great mac and cheese recipes. Get it bubbly and golden before whisking in cold milk (FYI, cold milk keeps it lump-free). Let it simmer, get creamy, then bring in your cheese army — a blend that could even include something fancy like Butterkase cheese recipes for a rich, buttery twist.
Oh, and if you’re feeling adventurous? Try a Ranch Mac And Cheese Recipe remix or even a touch of honey for a quirky Sweet Mac And Cheese vibe. Either way, this baked wonder is gooey, crispy, and downright irresistible.
Ready to bake happiness in a casserole dish? Grab that whisk — your new cheesy obsession awaits.
Homemade Baked Mac and Cheese - A Best, Cheesy Casserole Everyone Loves!
Creamy, rich, and loaded with layers of cheesy goodness—this dish is comfort food perfection! With three types of cheese and a crunchy Panko-Parmesan topping, this macaroni and cheese casserole is the kind of recipe that makes everyone come back for seconds.
Ingredients
- 16 oz elbow macaroni (or any tubular pasta you like)
- 1 tbsp extra virgin olive oil
- 6 tbsp unsalted butter
- 1/3 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded Gruyère cheese
- Salt and pepper, to taste
- 1 1/2 cups panko breadcrumbs
- 4 tbsp melted butter
- 1/2 cup shredded Parmesan cheese
- 1/4 tsp smoked or regular paprika
Directions
- Preheat & Prep: Set your oven to 350°F (175°C). Lightly grease a large baking dish (3–4 quarts) and set it aside. Mix all your shredded cheeses in a big bowl and keep them ready.
- Cook the Pasta: Boil the pasta about a minute less than the package says—it’ll finish cooking in the oven. Drain, toss with olive oil to keep it from sticking, and set aside.
- Make the Cheese Sauce: In a large pot, melt the butter over medium heat. Sprinkle in the flour and whisk for about a minute until it turns lightly golden and bubbly. Slowly pour in the milk and cream while whisking continuously. Let it simmer until the sauce thickens and small bubbles appear (about 2–3 minutes). Season with salt and pepper.
- Add the Cheese: Gradually stir in the cheddar and Gruyère, a little at a time, whisking until the sauce becomes smooth, thick, and creamy.
- Combine: Add your cooked pasta to the cheese sauce, stirring until every noodle is beautifully coated.
- Assemble the Casserole: Spoon half of the mac and cheese into the prepared dish. Sprinkle on a layer of cheese, then add the remaining pasta mixture.
- Make the Topping: In a small bowl, mix the panko breadcrumbs, Parmesan, melted butter, and paprika. Sprinkle this crunchy topping evenly over the casserole.
- Bake: Pop it in the oven for about 30 minutes, until the top is golden and bubbling.
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