Everyday Meals

The Best Homemade Baked Mac and Cheese

READY IN: 50mins


  • 16ounceselbow macaroni, cooked
  • 1tablespoonextra virgin olive oil
  • 6tablespoonsunsalted butter
  • 13 cupall-purpose flour
  • 3cupswhole milk
  • 1cupheavy whipping cream
  • 4cupssharp cheddar cheese, shredded
  • 2cupsgruyere cheese, shredded
  • salt, to taste
  • pepper, to taste
  • 1 12 cupspanko breadcrumbs
  • 4tablespoonsbutter, melted
  • 12 cupparmesan cheese, shredded
  • 14 teaspoonsmoked paprika or 1/4teaspoon regular paprika

    Serving Size: 1 (211) g

    Servings Per Recipe:12

    Calories: 660

    Calories from Fat 368 g 56 %

    Total Fat 40.9 g 62 %

    Saturated Fat 24.3 g 121 %

    Cholesterol 121.7 mg 40 %

    Sodium 527.8 mg 21 %

    Total Carbohydrate46.7 g 15 %

    Dietary Fiber 2 g 8 %

    Sugars 5.3 g 21 %

    Protein 26.2 g 52 %


  • Preheat oven to 350.Lightly grease a large 3 to 4 quart baking dish and set aside (I just use my butter wrapper).Combine shredded cheeses in a large bowl and set aside.
  • Cook the pasta one minute shy of al dente according to package directions.Remove from heat, drain, and place in a large bowl.
  • Drizzle pasta with olive oil and stir to coat pasta.Set aside to cool while preparing cheese sauce.
  • Melt butter in a deep saucepan, dutch oven, or stock pot.
  • Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
  • Gradually whisk in the milk and heavy cream until nice and smooth.Add another 2 cups of shredded cheese and continue whisking until creamy and smooth.Sauce should be nice and thick.
  • Stir in cooled pasta until combined and pasta is fully coated with the cheese sauce.
  • Pour half of the mac and cheese into the prepared dish.Top with remaining 2 cups of shredded cheese and then the remaining macaroni and cheese.
  • In a small bowl, combine panko crumbs, parmesan cheese, melted butter, and paprika.Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes.Serve immediately.
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