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Homemade Baked Mac and Cheese

Creamy Homemade Baked Mac and Cheese for Cozy Nights

Enjoy the ultimate comfort food with this Homemade Baked Mac and Cheese, featuring a delicious blend of cheeses for a warm, cheesy delight.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 2 cups dry macaroni pasta Can substitute with any short pasta
For the Béchamel Sauce
  • 4 tablespoons butter Can substitute with margarine for dairy-free
  • ¼ cup all-purpose flour Gluten-free flour can be substituted
  • 2 cups whole milk Can use half and half or heavy cream for richer flavor
  • 1 cup half and half Can use all milk instead
  • ½ teaspoon black pepper Can substitute with white pepper
  • a pinch nutmeg Optional but recommended
  • ½ teaspoon garlic powder Can substitute with fresh minced garlic
  • 1 tablespoon dried mustard Can substitute with mustard powder or omit
For the Cheeses
  • 2 cups sharp cheddar cheese Can use medium cheddar for milder taste
  • 1 cup white cheddar cheese Can use regular cheddar if needed
  • 1 cup Gruyere cheese Can substitute with Swiss cheese
For the Topping
  • 1 cup panko breadcrumbs Can substitute with regular breadcrumbs
  • 2 tablespoons melted butter For mixing with breadcrumbs
  • ½ teaspoon seasoned salt Can substitute with regular salt

Equipment

  • 9x13-inch baking dish
  • large pot
  • medium saucepan
  • whisk
  • spatula
  • Measuring cups
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large pot, bring salted water to a boil and cook the dry macaroni pasta until al dente, about 7-8 minutes. Drain and toss with olive oil.
  3. In a medium saucepan, melt butter over medium heat, whisk in flour to create a roux for about 2-3 minutes.
  4. Gradually add whole milk and half and half to the roux, whisking constantly until it simmers and thickens.
  5. Stir in black pepper, nutmeg, garlic powder, and dried mustard to enhance the flavor of the béchamel sauce.
  6. Lower heat and gradually mix in sharp cheddar, white cheddar, and Gruyere cheese until melted and smooth.
  7. Fold cooked macaroni into the cheese sauce, stir well, and pour into the prepared baking dish.
  8. Combine panko breadcrumbs and melted butter, sprinkle over the mac and cheese in the baking dish.
  9. Bake for 20 minutes until the top is golden. Broil for 2-3 minutes for extra crispiness, if desired.
  10. Let it rest for about 10 minutes before serving to allow the cheese to set.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 18gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 650mgPotassium: 220mgFiber: 2gSugar: 5gVitamin A: 800IUCalcium: 300mgIron: 1mg

Notes

For optimal melting, use freshly shredded cheese. Avoid boiling after adding cheese to maintain a creamy texture.

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