There's something timeless about a bubbling casserole dish of baked mac and cheese fresh from the oven. This isn't just any mac and cheese—it's the ultimate comfort food that blends sharp cheddar and nutty Gruyère for bold, melty flavor with a perfect balance of creamy sauce and crunchy topping. The golden panko-Parmesan crust kissed with smoked paprika adds delightful texture to every bite. It's indulgent, nostalgic, and always a hit whether served at family dinners, potlucks, or anytime you need a hearty, satisfying dish that everyone will love.

The Art of the Cheese Pull

Let's talk about the cheese pull factor—you know exactly what I'm talking about. That magical moment when you lift your fork and strands of molten cheese stretch into the air, catching the light just right. This recipe has been engineered specifically for maximum cheese-pull potential with its secret middle layer of pure, unadulterated cheese that creates pockets of gooey perfection throughout the dish.

Creamy Meets Crunchy

The battle between creamy and crunchy is the eternal dilemma of mac and cheese lovers everywhere. Why choose? This recipe delivers both in glorious harmony. The velvety sauce coats each pasta piece in a blanket of cheesy richness, while the buttery panko crown provides that satisfying crunch that makes you close your eyes and sigh with happiness.

From Humble to Heavenly

Mac and cheese has humble beginnings, but this version is what happens when the humble gets ambitious. The smoked paprika adds a subtle smoky note that elevates the entire dish from "comfort food" to "where has this been all my life?" territory. It's the kind of recipe that will have your dinner guests asking what your secret is while they sneak back to the kitchen for seconds (or thirds—no judgment here).

Pro tip: Watch the faces around your table when they take their first bite. That moment of pure food joy is exactly why this dish deserves a spot in your regular rotation. It's not just dinner—it's an experience.

Golden Baked Mac and Cheese

A rich and ultra-creamy mac and cheese layered with tender pasta, a smooth cheddar and Gruyère sauce, and a buttery, golden panko topping. Perfect for cozy family dinners, holiday gatherings, or any time you’re craving something warm, comforting, and irresistibly satisfying.

Ingredients:

For the Pasta:

• 16 oz elbow macaroni
• 1 tbsp olive oil
• Salt (for boiling water)

For the Cheese Mixture:

• 4 cups sharp cheddar cheese, shredded
• 2 cups Gruyère cheese, shredded
  (Combine and divide: 4 cups for cheese sauce, 2 cups reserved for layering)

For the Cheese Sauce:

• 4 tbsp butter
• 1/3 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 tsp salt
• 1 tsp black pepper

For the Topping:

• 6 tbsp butter, melted
• 1 1/2 cups panko breadcrumbs
• 1/2 cup Parmesan cheese, grated
• 1/4 tsp smoked paprika

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
2. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, about 7–8 minutes. Drain and toss with olive oil to prevent sticking.
3. Make the Roux:
   In a large saucepan, melt 4 tbsp butter over medium heat. Add flour and whisk constantly for 1–2 minutes until it forms a smooth, lightly golden paste.
4. Make the Cheese Sauce:
   Slowly whisk in the milk and heavy cream. Cook for 5–7 minutes, whisking often, until slightly thickened.
   Remove from heat and whisk in 2 cups of the cheese mixture. Once melted and smooth, stir in another 2 cups of cheese and whisk again until creamy.
5. Combine Pasta and Sauce:
   Add the cooked macaroni into the cheese sauce and stir until evenly coated.
6. Assemble the Casserole:
   Pour half of the mac and cheese into the prepared baking dish.
   Sprinkle the remaining 2 cups of shredded cheese mixture over the pasta layer.
   Spoon the rest of the mac and cheese over the top and spread into an even layer.
7. Make the Topping:
   In a small bowl, combine melted butter, panko, Parmesan, and smoked paprika. Mix until the breadcrumbs are evenly coated.
8. Top and Bake:
   Sprinkle the topping over the macaroni.
   Bake uncovered at 350°F for 30 minutes, or until golden and bubbly.
   For extra crunch, broil for 1–2 minutes at the end — just keep a close eye on it.

Make-Ahead & Storage:

• Make ahead: Assemble the dish up to 1 day in advance. Refrigerate, then add 10–15 minutes to the baking time if cooking from cold.
• Leftovers: Store in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently on the stovetop or in the microwave with a splash of milk to bring back the creaminess.

Notes:

• Why Gruyère?
  Gruyère adds a nutty, slightly sweet flavor and melts beautifully, making the cheese sauce creamy and rich.
• Easy Substitutes (and why they work):
  • Swiss (Jarlsberg or Baby Swiss): Mild and nutty, similar to Gruyère but easier to find.
  • Monterey Jack: Smooth melting with a neutral flavor; pairs well with cheddar.
  • Mozzarella + Parmesan (50/50 mix): Mozzarella brings creaminess, while Parmesan adds savory depth.
  • Provolone: Buttery and mild; great for smooth melting when paired with sharper cheeses.
• Use block cheese when possible:
  Pre-shredded cheese contains anti-caking agents that can result in a gritty sauce. Shredding from the block gives you the creamiest texture.

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs