It’s not often that I get permission to share a family recipe with the whole of the Internet, so I’m taking advantage. As soon as I got the green light from my mom, I got right to work perfecting this baked mac and cheese recipe to share with all of you. This macaroni and cheese is thickened with a classic roux and made with two kinds of cheese for a super cheesy flavor. The Panko topping gets soooo crispy in the oven… I’m drooling just thinking about it!
How to Store and Reheat
Store leftover baked mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
Serving Suggestions
I’m not gonna lie, I sometimes curl up with an extra-large bowl of this baked mac and cheese for dinner. It’s just that good! It’s on my Thanksgiving table every year, but I also love it with St. Louis Ribs, grilled chicken, and this Cracker Barrel style meatloaf too!
How to Make Baked Mac and Cheese Step by Step
Boil the Pasta: Preheat the oven to 375°F. In a pot of salted water, boil 1 pound (1 box) of elbow macaroni to al dente according to package directions. Drain and rinse under cold water. Sauté the Onion: While the pasta cooks, melt 5 tablespoons of unsalted butter in a large oven-safe skillet. Add in ¼ cup of minced onion and a sprinkle of salt and sauté for a couple of minutes until softened. Then, add in 2 cloves of minced garlic. Stir in the Flour: Stir in ¼ cup of all-purpose flour until the mixture becomes pasty. Pour in the Milk: Gradually pour in 3¼ cups of room-temperature whole milk while whisking the mixture over low-medium heat. Continue whisking until the mixture has thickened. Add the Sour Cream: Whisk in ½ cup of room-temperature sour cream. Then, take the skillet off the heat. Melt in the Cheeses: Combine 4 cups of freshly shredded sharp cheddar cheese and 2 cups of freshly shredded Swiss cheese. Reserve 2 cups of the mixture. Add the remaining 4 cups of cheese to the skillet and stir until melted and combined. Stir in the Pasta: Add the cooked pasta to the skillet and stir to coat. Transfer the mixture to a 9×13-inch baking pan. Toast the Breadcrumbs: In a small saucepan or skillet, melt 3 tablespoons of unsalted butter over medium heat. Add in 1 cup of Panko breadcrumbs, ½ teaspoon of kosher salt, and ¼ teaspoon of garlic powder, and stir until combined. Top the Casserole: Top the macaroni with the reserved 2 cups of cheese and the breadcrumbs. Bake the Casserole: Bake for 15 minutes until the mixture is bubbly and the breadcrumbs are toasted and golden brown. Top with chopped fresh parsley, if desired.
