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Irresistible Homemade Baked Mac and Cheese

A comforting baked mac and cheese with a creamy cheese sauce, tender elbow macaroni, and a crunchy Panko topping, perfect for feeding a crowd any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni Cook to al dente
Cheeses
  • 2 cups shredded sharp cheddar cheese Use freshly shredded for best melt
  • 1 cup shredded mozzarella cheese Adds stretch
  • 1/2 cup grated Parmesan cheese For topping
Sauce Base
  • 3 cups milk Whole milk preferred for creaminess
  • 1/4 cup butter Used for roux
  • 1/4 cup all-purpose flour For thickening the sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika For seasoning
Topping
  • 1 cup Panko breadcrumbs For crunchy topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
Cooking Pasta
  1. Boil the elbow macaroni until al dente, drain, and set aside.
Making Roux
  1. Melt butter in a skillet over medium heat, stir in flour and cook for about 1 minute.
Thickening Sauce
  1. Gradually add milk, whisking until the sauce thickens. Stir in salt, pepper, and paprika.
Combining Ingredients
  1. Remove from heat, add cheddar and mozzarella, stirring until melted. Mix in the cooked macaroni.
Baking
  1. Transfer to baking dish, top with Panko and Parmesan. Bake for 25-30 minutes until golden.
Serving
  1. Let cool for 5-10 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. Can be frozen for up to 2 months. Reheat in the oven with a splash of milk for best results.