Creamy Homemade Baked Mac and Cheese

A baking dish full of just out of the oven mac and cheese with a wooden spoon.

5 from 1 vote

Creamy Homemade Baked Mac and Cheese

This three cheese homemade Mac and Cheese recipe is loaded with a gooey cheese sauce and carb filled macaroni pasta, a sprinkling of bread crumbs on top gives it a delicate crunchy texture. It makes the perfect side dish or main dish for any family get together or Sunday supper.

Prep Time25

Cook Time20

Total Time45

Course: Main Course

Cuisine: Italian

Servings:

Calories: 670kcal

Author: Tristin - Home Cooked Harvest

Ingredients

14 ounces macaroni pasta dry
8 tablespoons (1 stick) unsalted butter
1/2 cup all-purpose flour
2 cups whole milk
2 cups half and half
1/2 teaspoon black pepper
pinch nutmeg
1 teaspoon garlic powder
1/2 teaspoon mustard powder
3 cups sharp cheddar cheese shredded
2 cups gruyere cheese
1 cup white cheddar cheese shredded

Panko Topping

1/2 cup Panko breadcrumbs
3 tablespoons butter melted
1/4 teaspoon seasoned salt

Instructions

Fill a large pot with water and add salt. Bring the water to a boil and add in pasta. Cook pasta according to the package instructions until almost al dente, about 2 minutes less than what is on the package. Drain, then dump the pasta back into the cooking pot and toss with a little butter to keep it from sticking.
Preheat the oven to 350° Fahrenheit. Use butter or non-stick cooking spray to coat a 9x13-inch baking dish (3 quart).
In a small bowl, mix together the breadcrumbs, 3 tablespoons melted butter, and seasoned salt. Set aside.
Melt one stick of butter over medium high heat in a large saucepan, but don't allow it to brown. Whisk in the flour to combine, stir for about a minute. Whisking constantly, slowly pour in milk in a thin stream. Then repeat with the half and half in the same manner. Whisk until smooth.
Whisk in garlic powder, ground mustard, pepper, and nutmeg. Continue stirring until the sauce is simmering and starts to thicken, this will take 6-8 minutes. You will know the sauce is ready when it coats the back of a wooden spoon and you can draw a line in it with your finger.
Reduce the heat down to low and slowly add the cheddar cheese, stir until it is completely melted. Add in the gruyere cheese and mix until melted. You should have a smooth sauce. Remove from heat.
Pour the white sauce over the cooked pasta noodles and stir until it is all coated. Add in the shredded white cheddar cheese, mix well. Add salt and pepper to taste.
Pour the cheesy pasta into the reserved baking pan, smoothing out the top. Sprinkle on Panko topping and bake for 20 minutes. To make the top golden brown, put the pan under the broiler for 2-3 minutes, but pay close attention to it.
Let cooked Mac and cheese set for 10 minutes, then enjoy!

Notes

- Cooking pasta. Don't overcook the pasta, you want it a little chewy. I usually boil pasta for about 4-5 minutes just before it is al dente.

- Broil. If you want the top of the Mac and cheese super crispy, don't over bake it. Just place the dish under the broiler for a couple minutes.

- Even cheesier. For even more cheese, add 1/4 cup parmesan cheese to the panko mix.

- Cheese. If you want you can just use two types of cheese instead, just up the amounts of those two.
- Leftovers can be put into an airtight container and stored in the fridge for 3-4 days.

* 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.

Nutrition