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A large black cast iron skillet filled with ultra-creamy homemade baked macaroni and cheese, with a portion scooped out to show the gooey cheese sauce.

The Ultimate Homemade Baked Mac and Cheese

An outrageously cheesy, ultra-creamy baked macaroni and cheese made with a rich roux, sharp cheddar, Gruyère, and a crunchy panko-Parmesan topping.
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Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz elbow macaroni cooked
  • 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 Gruyere cheese shredded
  • Salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp smoked paprika or regular paprika

Equipment

  • Large cast iron skillet or baking dish
  • Deep saucepan or Dutch oven
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Lightly grease a large baking dish or cast iron skillet.
  2. Combine shredded cheeses in a large bowl and set aside.
  3. Cook the pasta one minute shy of al dente, drain, toss with olive oil, and set aside.
  4. Melt butter in a deep saucepan or Dutch oven. Whisk in flour over medium heat for about 1 minute until bubbly and golden.
  5. Gradually whisk in milk and heavy cream until smooth. Cook and whisk until bubbling, then continue for 2 more minutes. Season with salt and pepper.
  6. Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and whisk until creamy and thick.
  7. Stir in the cooled pasta until fully coated.
  8. Pour half of the mac and cheese into the pan, top with remaining shredded cheese, and add the rest of the mac and cheese.
  9. In a small bowl, combine panko crumbs, Parmesan cheese, melted butter, and paprika. Sprinkle over the top.
  10. Bake until bubbly and golden brown, about 30 minutes. Serve immediately.

Notes

Roux Essential: Starting with a roux ensures your cheese sauce remains perfectly smooth and stable during baking.