Description
My Homemade Baked Mac and Cheese is creamy, cheesy, and perfect for family dinners. With a blend of cheddar, Gruyère, and Parmesan, baked to golden perfection with a buttery breadcrumb topping, this comfort dish brings warmth and nostalgia to every bite.
Ingredients
Scale
- 400g elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream
- 2 tsp Dijon mustard
- ½ tsp garlic powder
- Salt and black pepper, to taste
- 200g sharp cheddar cheese, grated
- 100g Gruyère cheese, grated
- 50g Parmesan cheese, grated
- ½ cup panko breadcrumbs
- 2 tbsp unsalted butter, melted
- ½ tsp smoked paprika (optional)
Instructions
- Preheat oven to 190°C (375°F). Grease a 9×13-inch baking dish.
- Cook macaroni in salted water until al dente. Drain.
- Melt 3 tbsp butter in a saucepan. Whisk in flour for 1–2 mins.
- Gradually whisk in warm milk and cream until thickened.
- Season with mustard, garlic powder, salt, and pepper.
- Stir in cheddar, Gruyère, and Parmesan until smooth.
- Mix pasta with cheese sauce and transfer to baking dish.
- Combine breadcrumbs with melted butter and paprika; sprinkle on top.
- Bake 25–30 mins until golden and bubbling. Rest 5 mins before serving.
Notes
Use a mix of cheeses for depth of flavor. Toast breadcrumbs in butter for extra crunch. Make-ahead: Assemble before baking and refrigerate up to 24 hrs.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg