There is probably nothing more intensely comforting than a big bowl of homemade macaroni and cheese. This version boasts a simple (but irresistible) cheese sauce made with loads of sharp cheddar and Parmigianno Regianno, along with a flavorsome and perfectly crispy panko topping. Baked until the creamy cheese sauce is bubbling and hot, and the savory topping is good and golden, this dish makes enough to serve a whole crowd...but still never lasts long in my house.
If you happen to be craving a rather more "sophisticated" sort of pasta to soothe your weary soul, but you still want a recipe that is very simple and quick, try some tagliatelle with gorgonzola dolce or porcini pasta.
Jump to:
Ingredients for Homemade Macaroni and Cheese
- unsalted butter
- panko
- sharp cheddar cheese
- Parmigiano Reggiano
- all purpose flour
- whole milk
- dried elbow macaroni
- kosher salt
- fresh ground black pepper
See recipe card for quantities.
Instructions for Homemade Macaroni and Cheese
Prepare the Topping
Begin by shredding the cheeses.
Melt ⅓ cup butter in a small saucepan over low heat.
In a medium bowl, mix together the panko, 1 cup cheddar, and 1 cup Parmigiano Reggiano.
Pour the melted butter over the panko and cheese mixture, tossing with a fork until thoroughly combined. Set the topping mixture aside.
Prepare the Sauce and Assemble
In a heavy medium saucepan over medium-low heat, melt ½ cup butter. Then stir in the flour to make a roux.
Whisk constantly about 3 to 5 minutes, or until the mixture turns a pale golden color and has a pleasantly nutty fragrance.
Whisk in the milk. Then bring the sauce to a gentle simmer over medium-low heat, whisking frequently.
Simmer for about 5 minutes or until the mixture has thickened, continuing to whisk.
Remove the saucepan from the heat. Then add 6 cups chedddar, 1 cup Parmigiano Reggiano, salt, and pepper, stirring until the sauce is smooth.
Cook the macaroni in well salted water until al dente. Reserve 1 cup of the pasta cooking water, and then drain.
In a large bowl, combine the cooked pasta, sauce, and reserved cooking water. Mix thoroughly. Then allow the mixture to sit for about 10 minutes.
In the meantime, grease the baking dish (or dishes) with butter.
Pour the mixture into the prepared baking dish. (The sauce will seem rather thin at this point, but it will thicken and partially soak into the pasta during baking.)
Then sprinkle the topping evenly over the surface.
Bake for about 20 to 25 minutes, or until golden and bubbling.
Hint: Once the milk has been whisked into the roux, it will take some time to bring the mixture to a simmer over gentle heat. (And it is imperative to ensure there is no heat under the pan when you add the cheeses.) But a little patience here will ultimately pay dividends in the form of a silky smooth cheese sauce. (If the mixture is overheated, the cheese can break down and your sauce may end up grainy.) So do not be tempted to crank up your stove in order to hurry the process!
Equipment
This homemade macaroni and cheese can be prepared in one large baking dish measuring 14x10 inches (four quart capacity) or in two smaller baking dishes measuring 9x9x2 (two quart capacity each). Either way, I strongly recommend placing a large rimmed metal baking sheet underneath while baking...just in case there are any drips. (I typically can't resist using a pretty heavy hand when it comes to adding the cheddar, so I have grown accustomed to expecting a cheesy drip or two!)
Storage
Leftovers can be refrigerated, wrapped tightly (or placed in an airtight container), for 3 to 4 days. To reheat the remainders in their entirety, simply place the whole dish back in the oven. But for individual servings, it is easiest to use the microwave.
Top tip
Homemade macaroni and cheese can be prepared mostly in advance and then baked in the next day (or two) when you're ready to serve it. After assembling, simply cover the baking dish tightly with plastic wrap and refrigerate. Then all you have to do is remember to take the dish out of the refrigerator a bit in advance to bring it closer to room temperature before baking.
Related
Looking for more easy and comforting pasta recipes? Try these:
📖 Recipe
Homemade Macaroni and Cheese
Equipment
- one 14x10 inch (4 quart capacity) baking dish or two 9x9 inch (2 quart capacity each)
- large rimmed baking sheet (to catch any drips)
Ingredients
Topping
- ⅓ cup unsalted butter
- 2 cups panko
- 1 cup sharp cheddar coarsely shredded
- 1 cup Parmigiano Reggiano finely shredded
Macaroni and Sauce
- ½ cup unsalted butter (plus a bit more to grease the baking dish)
- 6 tablespoons all purpose flour
- 5 cups whole milk
- 6 cups sharp cheddar coarsely shredded
- 1 cup Parmigiano Reggiano finely shredded
- 1 pound elbow macaroni
- 2 teaspoons kosher salt (plus more for cooking the pasta)
- ½ teaspoon fresh ground black pepper
Instructions
Prepare the Topping
- Melt ⅓ cup butter in a small saucepan over low heat.
- In a medium bowl, mix together the panko, 1 cup cheddar, and 1 cup Parmigiano Reggiano.
- Pour the melted butter over the panko and cheese mixture, tossing with a fork until thoroughly combined. Set the topping mixture aside.
Prepare the Sauce and Assemble
- In a heavy medium saucepan over medium-low heat, melt ½ cup butter.
- Stir in the flour to make a roux, whisking constantly about 3 to 5 minutes, or until the mixture turns a pale golden color and has a pleasantly nutty fragrance.
- Whisk in the milk. Then bring the sauce to a gentle simmer over medium-low heat, whisking frequently. Simmer for about 5 minutes or until the mixture has thickened, continuing to whisk.
- Remove the saucepan from the heat. Then add 6 cups chedddar, 1 cup Parmigiano Reggiano, salt, and pepper, stirring until the sauce is smooth.
- Cook the macaroni in well salted water until al dente. Reserve 1 cup of pasta cooking water, and then drain.
- In a large bowl, combine the cooked pasta, sauce, and reserved cooking water. Mix thoroughly. Then allow the mixture to sit for about 10 minutes. In the meantime, grease the baking dish (or dishes) with butter.
- Pour the mixture into the prepared baking dish. (The sauce will seem rather thin at this point, but it will thicken and partially soak into the pasta during baking.) Then sprinkle the topping evenly over the surface.
- Bake for about 20 to 25 minutes, or until golden and bubbling.
Leave a Reply