Incredibly creamy and delicious Baked Mac and Cheese is topped with a buttery, crunchy Panko topping. This recipe is out of this world and is going to be the highlight of your dinner or holiday spread. Your mouth will be watering over the layers of cheese, pasta, and breadcrumb topping that’s baked until crispy! When it comes to comfort food recipes, baked mac and cheese is definitely an all-time favorite at our house! This creamy, cheesy pasta dish is one that we make for so many occasions. It’s great for holidays or any time you’re craving something warm, cheesy, and delicious. If you’ve been searching for the best baked mac and cheese, your search stops here! I can’t wait to show you how to make it – it’s destined to be a new family favorite at your house like it is at ours. How to Make ItCook the pasta: Boil the macaroni in a large pot for one minute less than what’s listed on the package. You want it a little underdone since it will finish cooking in the oven. Drain it and set it aside. Combine the cheese: Mix the cheddar and mozzarella cheese in a bowl. Set it aside while you make the sauce. Make the roux: Meltthe butter in a Dutch oven over medium heat. Add the flour and whisk until well combined and bubbly hot. Make the sauce: Whisk the milk and half and half into the butter and flour mixture. Continue whisking until it starts to bubble and thicken, about two minutes. Add the seasonings and two cups of the cheddar and mozzarella. Whisk until smooth and then add another 1 1/2 cups of cheese and whisk until the sauce is smooth. Add the pasta: Transfer the cooked pasta to the pot with the sauce and stir until it’s evenly coated. Pour half of the mac and cheese in the baking dish. Sprinkle some cheese over the top and then pour the rest of the pasta into the pan. Top it with the rest of the cheese. Make the topping: Mix the panko, Parmesan cheese, and melted butter in a bowl. Sprinkle the topping over the top of the pasta and sauce. Bake! Place the baking dish in the oven and bake the mac and cheese for 30 minutes at 350°F or until it’s hot, bubbling and the topping is crispy and golden. Pro TipsPasta Tips: Elbow pasta is great but you can use other shapes, too. The best pasta for macaroni and cheese is a short type like penne, cavatappi which look like cork screws, rotini which are spirals, or try using farfalle (bowties) or shells. Cooking Tip: Be sure to reduce the pasta boiling time by one minute. That way, your pasta is perfectly al dente once it’s done baking in the sauce. Cheese Tips: Shred your own for best results! The bagged kind usually has ingredients that keep it from clumping – this can make your sauce grainy and not as creamy. So, shred your own with a box grater or use a food processor with the grating blade to make it really easy. Roux Tip: The key to making the roux (flour and butter mixture) is to cook it for a few minutes to cook off the raw flour taste. So, once it’s fully mixed, cooked it for a minute or so to fully cook the flour. FAQCan you make it ahead? You can prepare the dish ahead and wait to bake it. Assemble the mac and cheese and cover it. Leave it in the refrigerator until you’re ready to bake it. Just keep in mind, the longer it sits the less creamy it will be when you bake it. This is because the pasta will absorb some of the sauce. For that reason, I don’t usually make it more than a few hours in advance. What other kinds of cheese will work? You can use a lot of different kinds to make mac and cheese! Here are some that work well – try mixing and matching to make your own custom dish. Any kind of cheddar, Gruyere, Monterey
Jack, Colby jack, Gouda, Fontina, and even soft kinds like goat cheese and cream cheese will work. How long do leftovers keep? They will keep for two to three days in the refrigerator. The leftovers are never as good as when the dish is first made – they won’t be as creamy, but they’re still good! When you warm them up, it helps to add a splash of milk or half and half to loosen up the sauce. What are other ways to make it? Not in the mood for baked mac and cheese? You can also make it in your Instant Pot and Crock-Pot! Make It a Meal!Serve it with these main dishes for the best comfort food dinner!
I can promise this homemade baked pasta will be a hit with the kids and the adults! No one can resist a big scoop of this creamy pasta dish with that crispy topping. It will be the star of the table! More Amazing Baked Side DishesLooking for more comforting side dishes? Here are a few more I love to make!
Did you try this recipe and love it? Rate it, please!!!? Leave a comment and your five-star rating below – it will make my day! If you snap a photo, please be sure to tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your delicious dish!
Topping
Pasta Tips: Elbow pasta is great but you can use other shapes, too. The best pasta for macaroni and cheese is a short type like penne, cavatappi which look like cork screws, rotini which are spirals, or try using farfalle (bowties) or shells. Cooking Tip: Be sure to reduce the pasta boiling time by one minute. That way, your pasta is perfectly al dente once it’s done baking in the sauce. Cheese Tips: Shred your own for best results! The bagged kind usually has ingredients that keep it from clumping – this can make your sauce grainy and not as creamy. So, shred your own with a box grater or use a food processor with the grating blade to make it really easy. Roux Tip: The key to making the roux (flour and butter mixture) is to cook it for a few minutes to cook off the raw flour taste. So, once it’s fully mixed, cooked it for a minute or so to fully cook the flour. Can you make it ahead? You can prepare the dish ahead and wait to bake it. Assemble the mac and cheese and cover it. Leave it in the refrigerator until you’re ready to bake it. Just keep in mind, the longer it sits the less creamy it will be when you bake it. This is because the pasta will absorb some of the sauce. For that reason, I don’t usually make it more than a few hours in advance. What other kinds of cheese will work? You can use a lot of different kinds to make mac and cheese! Here are some that work well – try mixing and matching to make your own custom dish. Any kind of cheddar, Gruyere, Monterey Jack, Colby jack, Gouda, Fontina, and even soft kinds like goat cheese and cream cheese will work. How long do leftovers keep? They will keep for two to three days in the refrigerator. The leftovers are never as good as when the dish is first made – they won’t be as creamy, but they’re still good! When you warm them up, it helps to add a splash of milk or half and half to loosen up the sauce. Calories: 1180kcal (59%), Carbohydrates: 90g (30%), Protein: 56g (112%), Fat: 66g (102%), Saturated Fat: 40g (250%), Trans Fat: 1g, Cholesterol: 194mg (65%), Sodium: 1719mg (75%), Potassium: 531mg (15%), Fiber: 4g (17%), Sugar: 10g (11%), Vitamin A: 1938IU (39%), Vitamin C: 1mg (1%), Calcium: 1276mg (128%), Iron: 4mg (22%) I'm here to help you win in the kitchen again! Life is Busy, Life is Crazy, but that doesn't mean you can't make your family dinner! Julie's goal is to provide you with easy, family, friendly recipes that use pantry staples. Dinnertime will be stress free again! Read more... Reader InteractionsHow does Gordon Ramsay make the best mac and cheese?Gordon Ramsay's mac and cheese is a simplified recipe. Just boil pasta in milk and then, add butter, cheese, salt, and pepper to it. Merge all the elements and Gordon Ramsay's mac and cheese will be ready in no time.
What are the 3 best cheeses for mac and cheese?Best Cheeses to Use in Mac and Cheese. Cheddar. Cheddar is a staple for countless recipes. ... . Parmesan. Parmesan is a salty cheese with complex flavors. ... . Gruyere. Update your mac and cheese recipes to something more mature with Gruyere. ... . Brie. ... . Smoked Gouda. ... . Monterey Jack. ... . Fontina.. What does putting an egg in mac and cheese do?The egg will make the Mac and Cheese smoother and creamier. I have tried this recipe with and without adding the egg and it does affect the texture of the final recipe. In a medium bowl, beat one egg. Warm the egg by drizzling in, very slowly, 2-3 Tablespoons of the thickened milk mixture.
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