Easy Baked Mac and Cheese
Easy Baked Mac and Cheese
Introduction
This creamy, golden Easy Baked Mac and Cheese is the ultimate comfort food. Made with a rich, velvety cheese sauce and finished with a buttery breadcrumb topping, this homemade version will become your new weeknight favorite. Simple ingredients and straightforward steps deliver a crowd-pleasing dish every time.
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Boil macaroni in salted water until al dente. Drain and set aside.
- In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes.
- Gradually whisk in milk. Bring to a simmer and cook until thickened, stirring constantly.
- Remove from heat. Stir in cheddar, Gruyère, and Parmesan until melted and smooth.
- Season sauce with salt, pepper, and paprika. Fold in cooked macaroni.
- Transfer mixture to prepared baking dish.
- Mix breadcrumbs with 2 tbsp melted butter. Sprinkle evenly over mac and cheese.
- Bake 25-30 minutes until golden and bubbling. Let cool 5 minutes before serving.
Pro Tips & Notes
- Cheese Choices: For deeper flavor, use a blend of cheddar and Gruyère. Mild cheddar works well for kids.
- Add-Ins: Try 1/2 lb cooked bacon, steamed broccoli florets, or 1 cup diced ham.
- Creamier Sauce: Add 2 oz cream cheese to the sauce for extra richness.
- Crispy Topping: Toast breadcrumbs in a dry pan before sprinkling for deeper color and crunch.
Nutrition Facts (per serving)
- Calories: 680
- Protein: 28g
- Fat: 32g
- Carbohydrates: 68g
- Sodium: 720mg
Frequently Asked Questions
- Q: Can I make this ahead? A: Assemble up to 24 hours in advance. Refrigerate covered, then bake 35-40 minutes.
- Q: Can I freeze leftovers? A: Freeze in airtight container for up to 2 months. Thaw overnight before reheating.
- Q: Gluten-free options? A: Use gluten-free pasta and substitute 2 tbsp cornstarch for flour in the sauce.
- Q: Why is my sauce grainy? A: Overheating the sauce can cause graininess. Remove from heat before adding cheese.