Homemade Mac and Cheese
Serves 8
This homemade mac and cheese recipe is one of our family favorites! It features tender macaroni noodles that are coated in a creamy cheese sauce and baked with crispy breadcrumbs on top. We love it as a comforting main dish or holiday side. Find make-ahead instructions in the blog post above.
Ingredients
- 1 cup panko breadcrumbs
- 1 tablespoon extra-virgin olive oil, plus more for drizzling
- ¼ cup freshly grated Parmesan cheese
- 1 pound elbow macaroni noodles
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 garlic clove, grated
- 1 teaspoon Dijon mustard
- ½ teaspoon smoked paprika
- ½ teaspoon sea salt
- 10 ounces sharp cheddar cheese, grated (about 4 cups)
- 10 ounces Gruyère cheese, grated (about 4 cups)
- Freshly ground black pepper
Instructions
- Preheat the oven to 425°F and oil a 9x13-inch baking dish.
- In a small bowl, place the breadcrumbs and olive oil. Toss to coat the breadcrumbs, then add the Parmesan cheese and toss to combine.
- Bring a large pot of salted water to a boil. Prepare the macaroni according to the package instructions, cooking it a minute shy of al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
- In another large pot (or wash and dry the pasta pot and reuse it), melt the butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is light golden brown, about 4 minutes. Slowly whisk in the milk. Add the garlic, mustard, paprika, salt, and several grinds of pepper and bring to a simmer, whisking continuously.
- Reduce the heat to low. Gradually add the cheddar and Gruyère cheeses, whisking after each addition, until all the cheese is melted. Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly. Add the cooked pasta and stir to coat.
- Transfer to the prepared baking dish and top with the breadcrumb mixture. Bake until the topping is golden brown and the cheese is bubbling, 20 to 25 minutes.