Baked Mac and Cheese is creamy, cheesy and topped with a buttery breadcrumb mixture. Easy to make – it’s the ultimate comfort food and family-favorite for Thanksgiving, Christmas and potlucks. Ready in 45-minutes.
Homemade cheese sauce made with three different cheeses, taking homemade macaroni and cheese to the next level. It’s a crowd-pleaser for holiday side dishes and Sunday supper.
If you love comfort food, be sure to try my scalloped potatoes, baked beans, Southern potato salad, homemade meatloaf, baked breaded chicken and twice baked potatoes.
Why this recipe works
- Easy side dish – Perfect for Christmas, Easter, Thanksgiving and Sunday supper.
- Nostalgia – Reminds me of dishes Mom and grandma made.
- Easy to make – Simple ingredients, readily available at your grocery store – most you probably have on hand.
- Crowd pleaser – The perfect crowd-pleaser side dish.
What you’ll need
- Macaroni – Elbow macaroni is perfect for homemade mac and cheese.
- Olive oil – Added to the pasta to keep it from sticking together.
- Butter and flour – Together, they create a roux that thickens the sauce.
- Whole milk & heavy cream – This combination makes the creamiest sauce.
- Mustard – Grandma always added this to her cheese sauce. Adds a unique flavor. We prefer using Dijon, but any prepared mustard will work.
- Cheese – For the best cheese sauce, use a combination of Gruyere, Gouda, and cheddar. They melt perfectly. Find the blend that you love.
- Salt & pepper – Season in layers for the most flavor.
- Ritz crackers – Adds a buttery crunch to the breadcrumb topping.
- Panko breadcrumbs – Mixed with Ritz crackers for a delicious breadcrumb topping.
How to make baked mac and cheese
- Gather all of your ingredients– This will help you get organized and prepare the dish quickly.
- Prep your baking pan – Preheat the oven to 375-degrees F and grease a 9×13-inch baking dish.
- Shred the cheese – Buy blocks of cheese, grate yourself because it will melt better! Here’s my favorite cheese grater.
- Cook the pasta – Add water to a large pot. Season with salt and bring the pot of water to a boil over high heat. Once it comes to a boil, cook the pasta according to the package directions for al dente. (9-10 minutes)
- Make the sauce – In a medium saucepan, make a roux by melting the butter, then add the flour, stir with a spoon for one minute, then whisk continuously as you gradually add in the milk and heavy cream.
- Combine macaroni & cheese sauce – Stir in the cheese all at once and stir into the mixture with a wooden spoon, until melted and smooth. Season again with salt and black pepper if needed. Stir cooked elbow pasta until it is fully coated with the cheese sauce.
- Prepare casserole – Pour the pasta mixture into the prepared baking pan. Top with additional shredded cheese and sprinkle with bread crumbs and Ritz cracker mixture.
- Bake – Bake, uncovered for 15 minutes or until the cheese is bubbly and lightly browned.
What to served baked mac and cheese with
- Grandma’s Meatloaf
- Brown Sugar Glazed Ham
- Orange Glazed Chicken
- Chicken Marinade
- Sweet Chili Chicken
Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!
Baked Mac and Cheese
Baked Mac and Cheese is creamy, cheesy and topped with a buttery breadcrumb mixture. The ultimate comfort food and family-favorite for Thanksgiving, Christmas and potlucks.
Servings: 8 people
Calories: 778kcal
Ingredients
Mac and cheese
- 1 pound (16-ounces) elbow macaroni, cooked al dente
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons unsalted butter
- ⅓ cup all-purpose flour
- 3 ½ cups whole milk
- 1 cup heavy whipping cream
- 3 ½ cups freshly shredded cheese combination of Gruyere, Gouda, and sharp cheddar
- 1-2 teaspoons Dijon mustard (or another mustard)
- Salt and black pepper to taste
- crumbled bacon for garnish
- green onion sliced thin for garnish
- 1 cup freshly shredded cheese
Breadcrumb topping
- ½ cup Ritz crackers (about 10-12 crackers, crushed)
- ½ cup panko bread crumbs
Instructions
- Preheat the oven to 375 degrees F. Prepare a 9×13-inch baking dish by brushing with butter or spraying with cooking spray. Set aside.
- Add water to a large pot. Season with salt and bring the pot of water to a boil over high heat.
- Once the water comes to a boil, cook the pasta according to the package directions for al dente. About 9-10 minutes. Stir while it is cooking so it does not stick to the bottom of the pot.
- Remove the pasta from the heat, drain, and place back into the pot. Add a tablespoon of olive oil and stir. This keeps the pasta from sticking together.
- Make a roux by melting the butter, then add the flour and stir with a spoon or whisk for one minute.
- Whisk continuously as you gradually add in the milk. Add the heavy cream. Stir and cook over low to medium heat until it has slightly thickened. Add the mustard, season with salt and pepper to taste.
- Stir in the cheese all at once and stir into the mixture with a wooden spoon, until melted and smooth. Remove from the heat, cover the saucepan to keep warm. Season again with salt and black pepper if needed.
- Stir in the cooked elbow pasta until it is fully coated with the cheese sauce.
- In a small bowl, combine the bread crumbs and Ritz crackers.
- Pour the pasta mixture into the prepared baking pan. Top with additional shredded cheese and sprinkle with bread crumbs and Ritz cracker mixture.
- Bake, uncovered for 15 minutes or until the cheese is bubbly and lightly browned.
- Store leftovers in a covered container for 3-5 days. Reheat in the microwave or warm up in the oven.
Recipe Notes
Cheese sauce- if your sauce thickens too much, simply add a few tablespoons of milk, heavy cream or chicken broth to thin out a bit. Keep in mind, it will thicken as it cooks with the pasta.
Cook pasta to al dente or right before, as it continues to cook when baked.
Buy bricks of cheese and grate yourself. Pre-shredded cheese has additives and preservatives. Find the perfect blend of different cheeses that you love.
Place the entire baking dish on a half sheet pan lined with parchment paper to catch any juices that might bubble over.Nutrition
Calories: 778kcal | Carbohydrates: 59g | Protein: 28g | Fat: 48g | Saturated Fat: 27g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 133mg | Sodium: 536mg | Potassium: 385mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1510IU | Vitamin C: 0.2mg | Calcium: 629mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!
Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you! I own every cooking product I recommend and love how they perform.
Leave a Reply