This baked mac and cheese is rich, ultra creamy, and topped with a golden, crispy Parmesan-Panko crust. A comfort food favorite made from scratch with three cheeses and a velvety homemade sauce — perfect for dinner, holidays, or whenever you’re craving cheesy goodness.
Ingredients
Scale
16 oz elbow macaroni (or other tubular pasta)
1 tbsp extra virgin olive oil
6 tbsp unsalted butter
1/3 cup all-purpose flour
3 cups whole milk
1 cup heavy whipping cream
4 cups sharp cheddar cheese, shredded
2 cups Gruyère cheese, shredded
Salt and pepper to taste
1 1/2 cups Panko breadcrumbs
4 tbsp butter, melted
1/2 cup Parmesan cheese, shredded
1/4 tsp smoked paprika (or regular paprika)
Instructions
Preheat oven to 350°F and grease a 3-qt or 4-qt baking dish.
Cook macaroni 1 minute less than al dente. Drain, toss with olive oil, and set aside.
In a saucepan, melt 6 tbsp butter. Whisk in flour and cook 1 minute until golden and bubbly.
Gradually whisk in milk and cream. Simmer while whisking until thickened, about 5 minutes.
Add 2 cups shredded cheese and stir until melted. Add 2 more cups and continue stirring until smooth. Season with salt and pepper.
Stir in the cooled pasta until evenly coated with the cheese sauce.
Layer half the pasta mixture into the baking dish. Sprinkle with 2 cups of reserved cheese, then add the rest of the pasta.
Mix Panko, Parmesan, melted butter, and paprika in a bowl. Spread evenly on top.
Bake uncovered for 30 minutes until golden and bubbly. Let sit for 5–10 minutes before serving.
Notes
Use freshly shredded cheese for the smoothest sauce.
Don’t overcook the pasta — it continues baking in the oven.
Broil for 1–2 minutes at the end if you want an extra crispy topping.
You can prepare the dish a day ahead, refrigerate it unbaked, and then bake when ready.
Add-ins like bacon, jalapeños, or caramelized onions work beautifully.
