Go Back
Macaroni and cheese is often celebrated as the quintessential comfort food, beloved by many for its rich, creamy texture and satisfying flavors. This dish has a long-standing history that transcends cultures, from its humble beginnings in the kitchens of Italy to its modern-day status as a classic comfort food in homes across America. While the allure of a quick, boxed version can be tempting, the importance of making macaroni and cheese from scratch cannot be overstated. Homemade macaroni and cheese not only allows for a superior flavor profile but also ensures the use of quality ingredients, elevating this classic dish to gourmet status.

Ever Baked Macaroni & Cheese

Looking for a delightful vegetarian lunch option that wont weigh you down? This low-carb baked macaroni and cheese is a creamy, cheesy treat that satisfies without the guilt. Perfect for quickmeals, you can enjoy a comforting dish packed with flavor and a satisfying crunch. VegetarianLunch LowCarbLunch ComfortFood QuickMeals CheesyGoodness Homemade MacAndCheese
Print Recipe Pin Recipe

Ingredients
  

8 ounces elbow macaroni

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1/2 cup cream cheese, cubed

4 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and black pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons melted butter (for topping)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C).

    Cook the Pasta: In a large pot, bring salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.

      Make the Cheese Sauce: In a medium saucepan, melt the 4 tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour until smooth, cooking for about 1 minute to form a roux.

        Add the Milk: Gradually pour in the whole milk while continuously whisking to avoid lumps. Cook for about 5-7 minutes until the mixture thickens slightly.

          Incorporate the Cheese: Reduce heat to low, then add the sharp cheddar, Gruyère, and cream cheese to the sauce. Stir until all the cheese has melted and the mixture is creamy. Season with garlic powder, onion powder, smoked paprika, salt, and pepper to taste.

            Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and mix until the pasta is well coated.

              Prepare for Baking: Transfer the macaroni and cheese mixture into a greased 9x13 inch baking dish.

                Add Toppings: In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.

                  Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and bubbly.

                    Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.

                      Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6-8