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Homemade Baked Mac and Cheese

Creamy Homemade Baked Mac and Cheese with Crispy Panko Topper

Indulge in this Homemade Baked Mac and Cheese, a comforting dish with a creamy béchamel sauce and crispy panko topping.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces Dry Macaroni Pasta Use elbow macaroni or any short pasta.
For the Béchamel Sauce
  • 1 stick Butter Essential for making the roux.
  • 0.5 cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 cups Whole Milk Consider using low-fat milk.
  • 2 cups Half and Half For a richer sauce.
  • 0.5 teaspoon Black Pepper Adjust to personal taste.
  • pinch Nutmeg Feel free to omit.
  • 1 teaspoon Garlic Powder Substitute with fresh minced garlic if available.
  • 0.5 teaspoon Dried Mustard Try Dijon mustard for a different twist.
For the Cheesy Layer
  • 3 cups Sharp Cheddar Cheese Substitute with medium cheddar if desired.
  • 1 cup White Cheddar Cheese Monterey Jack makes a good swap.
  • 2 cups Gruyere Cheese Use Emmental or Fontina instead.
For the Topping
  • 0.5 cup Panko Breadcrumbs Use regular breadcrumbs if panko isn't available.
  • 3 tablespoons Butter Melted to keep the topping moist.
  • 0.25 teaspoon Seasoned Salt Regular salt works as a substitute.

Equipment

  • 9x13 baking dish
  • Large pot
  • Medium saucepan
  • whisk
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
  2. In a large pot, bring salted water to a boil. Add dry macaroni and cook until almost al dente, about 6 to 8 minutes. Drain and toss with olive oil.
  3. In a medium saucepan, melt the butter over medium heat. Whisk in flour for about 2 minutes until golden. Gradually add milk and half and half, whisking for 6-8 minutes until thickened.
  4. Stir in black pepper, nutmeg, garlic powder, and dried mustard. Fold in the cheeses until melted and smooth.
  5. Pour the cheese sauce over the cooked macaroni, stirring to coat. Transfer to the baking dish.
  6. Mix panko, melted butter, and seasoned salt in a bowl. Sprinkle over the pasta.
  7. Bake for 20 minutes, then broil for 2-3 minutes for extra crispiness.
  8. Let sit for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 600kcalCarbohydrates: 45gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 800IUCalcium: 500mgIron: 1.5mg

Notes

This recipe can be made ahead and reheated without losing creaminess. Customize with various cheeses or spices to suit your taste.

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