This is the best Homemade Baked Mac and Cheese! Made with 3 different cheeses, this easy homemade mac and cheese recipe has a luscious creamy texture and the tastiest crispy panko topping. Enjoy this baked macaroni and cheese for dinner, any day of the week or as a holiday side dish! Pin This Recipe For Later! Classic homemade mac and cheese with tender macaroni noodles in a creamy cheese sauce is the ultimate comfort food! The perfect side dish or weeknight dinner meal the whole family can agree on, and a popular casserole dish to serve for Thanksgiving, Christmas and any other holiday. This easy mac n cheese recipe has the best flavor and always comes out super creamy and cheesy. It reheats well and can be made in advanced. Why You Should Make This Recipe?
This recipe for oven baked mac and cheese defines cheesy and creamy in a new way! Elbow Macaroni is tossed with the creamiest cheese sauce made with some of the best cheese for mac and cheese. Sharp cheddar cheese, Gruyere cheese and white cheddar. The result is the best homemade mac and cheese ever! Super Creamy Three Cheese Mac And CheeseBe sure to check the printable recipe card below for the complete ingredient’s list and their exact quantities.
For specific instructions and exact times, please check the printable recipe card below. For me, the best mac and cheese starts with a béchamel sauce made with a basic roux. The roux in this recipe is made with butter and flour. This is the base of most cheese sauces unless you use processed cheese like Velveeta.
Béchamel Sauce for Mac Cheese SauceBéchamel or white sauce is one of the five mother sauces of French Cuisine. These sauces are the building blocks to many others. Béchamel is made with 3 ingredients. Flour, butter and milk (half and half or heavy cream can be used). This versatile white sauce is the base for many comfort food dishes like cheese sauce, many casseroles, and even soups. This versatile 3-ingredients sauce is very easy to make. First, make a roux by combining flour and fat (in the case of this macaroni and cheese recipe we use butter). Roux serves as a thickening agent and gives the sauce it’s consistency. Next, whisk in the milk and simmer until the sauce thickens and coats the back of a spoon. You know that béchamel sauce is done when it has the right consistency or has thickened enough to coat the back of a spoon (see photo below). To test for doneness, simply coat a spoon with sauce and rub your finger through the spoon as if drawing a path (be careful the sauce will be hot). If it leaves a mark, the béchamel sauce is done! You can add the cheese and finish the sauce. Adding the cheese too early can break the sauce turning it into an oily mess. For the creamiest results, I highly recommend shredding the cheese from a block of cheese. Pre-shredded cheese contains additives that prevent the cheese from naturally sticking together. The additives also change the way cheese naturally melts however, if you need to use pre-shredded cheese for convenience, go for it! Absolutely! Actually, the cheesy pasta is ready to eat right after the cheese sauce is tossed with the noodles. You can skip the baking if you prefer. Baked Mac and cheese can get dried if baked for too long. Follow the recipe and if your topping is not golden brown by the time the baking time is done, simply place it under the broiler to toast the breadcrumbs. Another reason for dried macaroni and cheese is if you are using more noodles than the recipe calls for. You need to have enough cheese sauce to generously coat the cooked pasta. No, it’s not necessary to cover mac and cheese while it bakes. You want the topping to become golden brown and crispy so baking uncovered is a must. There are many good options when making this dish. Sharp Cheddar, White Cheddar, Gruyere cheese, Fontina cheese, Mozzarella and Gouda are great and popular options. Parmesan cheese adds great flavor to mac & cheese however, it gives the sauce a slightly grainy texture. Any short pasta that can hold the cheese sauce works. Elbow macaroni small shells, farfalle, cavatappi, rotini and mini penne are all good options. Make Ahead: You can make this recipe as directed but don’t bake it or add the topping. After transferring the cheesy pasta into the baking dish, cool it completely then, cover it and refrigerate for up to 2 days. Before baking, allow the dish to sit at room temperature for about 20 minutes (so it’s not too chilled). If the mixture seems a bit too dry (it usually looks somewhat dried because is cold), you can stir in a couple of tablespoons of milk (a bit at the time) until the dish becomes a bit creamier. Add the topping and bake as directed. Storing: Store leftover mac and cheese in an airtight container in the refrigerator for 3-4 days. Reheating: Before reheating, stir in a bit of milk to make the pasta a bit creamier then, reheat in the microwave in small increments, covered until heated through. Homemade Baked Macaroni and Cheese Tips and Notes
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Pinterest Facebook Instagram My Newsletter Prep: 25 minutes Cook: 20 minutes Total Time 45 minutes Servings 10 servings
Topping
Calories: 698kcal (35%)Carbohydrates: 46g (15%)Protein: 29g (58%)Fat: 44g (68%)Saturated Fat: 26g (163%)Cholesterol: 132mg (44%)Sodium: 603mg (26%)Potassium: 310mg (9%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 1340IU (27%)Vitamin C: 0.4mgCalcium: 717mg (72%)Iron: 1.4mg (8%) * Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results. Course:Side Dish Cuisine:American Keyword:Homemade Baked Mac and Cheese This post was first published in 2018 and has been updated to provide the reader with additional information. The recipe remains the same. Reader InteractionsWhy do people put egg in baked mac and cheese?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.
How does Paula Deen make baked mac and cheese?In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni. Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
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