Baked Mac and Cheese
This easy baked mac and cheese recipe is so creamy and cheesy. The delicious bread crumb topping makes this Southern mac and cheese amazing!
Servings: 9
Ingredients
For the Mac & Cheese:
- 16 ounces Elbow Macaroni
- 6 Tablespoons Unsalted Butter
- 6 Tablespoons All Purpose Flour
- 2 cups whole milk
- 1 cup Heavy Whipping Cream
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Salt
- 1/4 teaspoon Pepper
- 4 cups Sharp Cheddar Cheese (shredded)
- 2 cups Gruyere Cheese (shredded)
For the Topping:
- 1/2 cup panko bread crumbs
- 2 Tablespoons Butter (melted)
- 1/2 cup Grated Parmesan Cheese
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 9X13 baking dish with non-stick cooking spray.
- Cook the macaroni 1 minute less than al dente based on the package instructions. Drain and rinse with cold water, set aside.
- Melt the butter in a large deep skillet over medium high heat.
- Whisk in the flour and cook and whisk for 1 minute.
- Slowly whisk in the milk and heavy cream until combined and smooth. Cook and whisk until the mixture comes to a low boil. Then continue to cook for 2 minutes while whisking.
- Stir in the onion powder, garlic powder, salt and pepper. Remove from heat.
- Stir in the shredded cheese, 1 cup at a time, mixing until combined and melted.
- Mix in the cooled pasta until it’s covered in the sauce. Pour into the prepared baking dish.
- In a separate bowl, stir together the topping ingredients. Sprinkle the topping over the top of the pasta.
- Baking for 30 minutes until bubbly and golden brown.
- Remove from the oven, let sit for 5-10 minutes and then it’s ready to serve and enjoy!
Notes
I recommend shredding your own cheese for the best results instead of buying pre-shredded.
You can use a 3 or 4 quart baking dish instead of the 9X13 baking dish.
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Calories: 781kcal | Carbohydrates: 49g | Protein: 32g | Fat: 50g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 970mg | Potassium: 310mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1617IU | Vitamin C: 0.2mg | Calcium: 806mg | Iron: 1mg
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