Quick N Easy Homemade Mac and Cheese Recipe

Quick N Easy Homemade Mac and Cheese Recipe 

Quick N Easy Homemade Mac and Cheese of Your Life. This mac and cheese dish is incredibly cheesy, extremely creamy, and topped with a crispy Panko-Parmesan topping. To elevate this macaroni and cheese recipe, I combined three different cheeses and developed my own cheese sauce.

Mac and cheese is a recipe that can be prepared in a variety of ways. I enjoy it in any form I can get it, but baked mac and cheese is my absolute favorite, and I’ll explain why… The topping. I occasionally add breadcrumbs as a topping, but Panko-topped mac and cheese is far better.

I combine Parmesan, butter, and paprika with the Panko to make it crisp up wonderfully and turn a nice golden brown hue when this amazing homemade mac and cheese is baked. 

Prep Time: 20minutes

Cook Time: 30minutes

Total Time: 1hour

Servings: 12

INGREDIENTS FOR Quick N Easy Homemade Mac and Cheese Recipe

  • 16 oz elbow macaroni, cooked (or other tubular pasta)
  • 1 tbsp extra virgin olive oil
  • 6 tbsp unsalted butter
  • 1/3 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy whipping cream
  • 4 cups sharp cheddar cheese shredded
  • 2 cups Gruyere cheese shredded
  • salt and pepper to taste
  • 1 1/2 cups panko crumbs
  • 4 tbsp butter melted
  • 1/2 cup Parmesan cheese shredded
  • 1/4 tsp smoked paprika (or regular paprika)

INSTRUCTIONS FOR Quick N Easy Homemade Mac and Cheese Recipe 

  1. Preheat the oven to 350F. Grease a big 3 or 4 quart baking dish and lay aside.Set aside shredded cheeses in a large basin.
  2. Cook the pasta for one minute less than al dente, according to the package directions.
  3. Remove from the heat, drain, and transfer to a large mixing bowl.
  4. Drizzle the spaghetti with olive oil and swirl to coat it. Set aside to chill while making the cheese sauce.
  5. Melt the butter in a large saucepan, dutch oven, or stock pot.
  6. Over medium heat, mix in the flour and cook for about 1 minute, or until bubbling and golden.
  7. Gradually whisk in the milk and heavy cream until completely smooth.
  8. Continue whisking until bubbles appear on the surface, then continue cooking and stirring for another minute. Whisk in salt and pepper.
  9. Whisk in two cups of shredded cheese until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. The sauce should be rich and thick.
  10. Stir in the chilled pasta until it is completely coated with the cheese sauce.
  11. Pour half of the mac and cheese into the prepared baking dish. Top with the remaining 2 cups of shredded cheese, followed by the remaining macaroni and cheese.
  12. Combine panko crumbs, Parmesan cheese, melted butter, and paprika in a small mixing basin.
  13. Sprinkle over the top and bake for 30 minutes, or until bubbling and golden brown. Serve immediately.

Nutritional Info:

Calories: 642kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 125mg | Sodium: 550mg | Potassium: 256mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1325IU | Vitamin C: 0.1mg | Calcium: 650mg | Iron: 1.4mg

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