Homemade Mac n Cheese

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5 from 116 votes

Homemade Mac n Cheese uses a blend of sharp cheddar, white cheddar, and gruyere cheeses to create a rich, creamy cheese sauce enveloping almost al dente macaroni. Topped with a crispy mixture of panko, butter, and seasoned salt, this baked casserole offers both creamy texture and crunchy topping contrast. It’s perfect served as a comforting side or main dish for cheese lovers seeking a classic Mac and Cheese experience.

Prep Time

25 mins

Cook Time

20 mins

Total Time

45 mins

Servings: 10 servings

Calories: 698 kcal

Course: Side Dish

Cuisine: American

Ingredients

1 pound macaroni pasta dry
8 tablespoons butter 1 stick
1/2 cup all-purpose flour
2 cups milk whole
2 cups half and half
1/2 teaspoon black pepper
nutmeg pinch
1 teaspoon garlic powder
1/2 teaspoon dried mustard
3 cups cheddar cheese sharp, shredded
1 cup White Cheddar Cheese shredded
2 cups gruyere cheese shredded

Topping

1/2 cup panko
3 tablespoons butter melted
1/4 teaspoon seasoned salt

Instructions

Cup of Yum

Preheat the oven to 350 degrees Fahrenheit. Grease a 9 x 13 (3 Qt) baking dish with cooking spray or melted butter and set aside.
In a small bowl, mix the topping ingredients and set aside.
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until almost al dente (about 2 minutes less than the cooking time indicated on the package). Drain, transfer the pasta to a large bowl and drizzle it with a little bit of olive oil (or butter) to keep the pasta from sticking. Toss to coat.
In a large saucepan over medium high heat, melt the butter (do not allow it to brown). Sprinkle in the flour and whisk to combine. Continue to cook, stirring for about 1 minute. Whisking constantly, slowly pour in the milk in a thin, steady stream then, slowly pour the half and half whisking until combined and smooth.
Whisk in the black pepper, pinch of nutmeg, garlic powder, ground mustard, and heat stirring until the sauce comes to a simmer and begins to thicken. This will take about 6 - 8 minutes. When the sauce coats the back of a wooden spoon, you should be able to draw a path with your finger. Then you know the sauce is ready.
Reduce the heat to low and working in increments, add the sharp cheddar cheese stirring until well combined and completely melted. Continue with the white cheddar, adding the cheese in small increments and mixing it in, until melted before adding more. Next, add the Gruyere cheese and mix to combine. The sauce should be smooth and creamy. Remove from the stove.
Pour the cheese sauce into the cooked pasta and mix until evenly coated. Add the White Cheddar cheese and mix well. Season with salt and pepper to taste.
Pour the cheesy pasta into the baking dish and smooth the top into an even layer. Sprinkle the panko topping and bake for 20 minutes. If the top is not golden enough, place the baking dish under the broiler for 2-3 minutes. Keep an eye on it.
Remove from the oven and let it sit for 10 minutes before serving.

Notes

After adding cheese, avoid boiling the sauce to maintain creaminess.
Don’t overbake to prevent drying; briefly broil for a more golden topping if desired.
Adding about 1/4 cup Parmesan cheese to the panko topping intensifies the cheesy flavor.

Nutrition Information

Calories 698kcal (35%) Carbohydrates 46g (15%) Protein 29g (58%) Fat 44g (68%) Saturated Fat 26g (130%) Cholesterol 132mg (44%) Sodium 603mg (25%) Potassium 310mg (7%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 1340IU (27%) Vitamin C 0.4mg (0%) Calcium 717mg (72%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 10 servings

Amount Per Serving

Calories 698

% Daily Value*

Calories	698kcal	35%
Carbohydrates	46g	15%
Protein	29g	58%
Fat	44g	68%
Saturated Fat	26g	130%
Cholesterol	132mg	44%
Sodium	603mg	25%
Potassium	310mg	7%
Fiber	1g	4%
Sugar	4g	8%
Vitamin A	1340IU	27%
Vitamin C	0.4mg	0%
Calcium	717mg	72%
Iron	1.4mg	8%

* Percent Daily Values are based on a 2,000 calorie diet.