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Homemade Mac and Cheese Recipe

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★★★★★

4.4 from 86 reviews

This classic homemade mac and cheese recipe features a creamy, cheesy sauce made with sharp cheddar and Gruyère cheeses, combined with perfectly cooked elbow macaroni and topped with a crunchy, savory pecorino bread crumb crust. Baked to golden perfection, it’s a comforting crowd-pleaser ideal for weeknight dinners or special occasions.

Ingredients

Scale

Pasta and Topping

  • 2 cups coarse bread crumbs
  • 2 tablespoons extra-virgin olive oil (plus more for drizzling)
  • ¼ cup grated pecorino cheese
  • 1 pound elbow macaroni noodles

Cheese Sauce

  • 4 tablespoons unsalted butter (plus more for the pan)
  • 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, to taste

Instructions

  1. Prepare the Baking Dish: Preheat your oven to 425°F (220°C) and generously butter a 9×13-inch baking dish to prevent sticking and help crisp the topping.
  2. Make the Bread Crumb Topping: In a small bowl, combine the coarse bread crumbs with 2 tablespoons of extra-virgin olive oil, tossing well to evenly coat. Add the grated pecorino cheese and toss again to mix thoroughly. Set aside.
  3. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions, but remove it from the heat one minute before it reaches al dente to prevent overcooking during baking. Drain and toss the pasta with a drizzle of olive oil to prevent sticking.
  4. Prepare the Cheese Sauce: In a large pot over medium heat, melt 4 tablespoons of unsalted butter. Whisk in the flour, cooking and stirring continuously until the mixture turns light golden brown, approximately 4 minutes, forming a roux. Slowly pour in the whole milk while whisking constantly to avoid lumps. Add the grated garlic, Dijon mustard, smoked paprika, sea salt, and several grinds of freshly ground black pepper. Bring the mixture to a gentle simmer, whisking continually.
  5. Add the Cheeses: Gradually whisk in the grated cheddar and Gruyère cheeses, stirring after each addition until fully melted and smooth. Continue to cook over medium-low heat for 6 to 8 minutes, whisking frequently until the sauce thickens slightly.
  6. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring carefully to coat all the noodles evenly.
  7. Assemble and Bake: Transfer the cheesy macaroni mixture to the prepared buttered baking dish. Evenly distribute the bread crumb mixture on top. Bake in the preheated oven until the topping is golden and crisp, and the cheese sauce is bubbling, about 20 minutes. Remove from oven and let sit a few minutes before serving for best texture.

Notes

  • For extra flavor, try mixing different cheeses like fontina or mozzarella with the cheddar and Gruyère.
  • To make ahead: assemble the mac and cheese up to the baking step, cover, refrigerate, then bake just before serving.
  • Use fresh coarsely grated cheese for better melting and texture.
  • Leftover mac and cheese can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the oven.
  • If you prefer a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

Keywords: homemade mac and cheese, baked macaroni and cheese, creamy mac and cheese recipe, comfort food pasta, cheese sauce pasta bake

Find it online: https://kitchenbyclara.com/homemade-mac-and-cheese-recipe/