This top notch, family-approved Cheddar Parmesan Mac and Cheese recipe combines freshly grated, extra sharp white cheddar cheese with a hearty, creamy homemade sauce. Topped with freshly grated parmesan, this golden baked, bubbling cheesy casserole can be served as a main entrée or as a side dish–and it all comes together in just one hour.
Why We Love It
Sometimes we all need to be comforted by a big bowl of gooey, creamy mac and cheese. Is there anything better when you’re craving something special?
If you’ve ever made your own, then you know that crafting a good, homemade mac and cheese is a process–not only to get the right taste, but also the perfect consistency. You need to figure out the right cheese, cream, roux and technique.
After much trial and error (and an abundance of gooey, bubbling, cheesy baked noodle taste testing), Cheddar Parmesan Mac and Cheese successfully checks off all the boxes here for the ultimate homemade recipe. It’s creamy. It’s cheesy. It’s gooey. It has the perfect amount of velvety sauce. Rich, but not too overbearing, this mac is EXTREMELY satisfying and definitely comforting. It is the perfect bowl of yum.
Why You’ll Love It
| Hearty, wholesome mac recipe that can be served as a main entrée– This homemade, super creamy mac is packed with protein and can be served as a main meal alongside a tossed salad and a slice of garlic bread. Pairs well with so many proteins- Stretch the recipe and serve it as a side dish. From chicken to turkey, pork, ham and more, this tasty parmesan and cheddar mac compliments them all and also makes an excellent holiday side dish. Baked to perfection- The hallmark of a serious mac and cheese is that it starts out on the stove and then bakes in the oven. This homemade recipe follows that rule and will not disappoint! The parmesan on top provides a salty, crunchy bite and gets a nice golden brown this way! Open to your cheese customization- While cheddar is the standard, Gruyere, Monterey Jack and Gouda are also great options to mix with the noodles. You could also use asiago or pecorino for the topping. Feel free to experiment here. |
Cheddar Parmesan Mac and Cheese Ingredients
For a full list of ingredients and measurements, see the printable recipe card below
- elbow macaroni, cooked to al dente- though any corkscrew pasta will do–I also really like cavatappi or rotini for this recipe. The cheese and velvety sauce stick much better to curved noodles–and we want every nook and cranny to get covered!
- whole milk- this is a MUST to provide a rich, thick and creamy sauce
- butter- adds cream and flavor
- all-purpose flour- acts as a thickening agent to help form the roux
- freshly grated extra sharp white cheddar cheese- I like Vermont cheddar; avoid pre-shredded due to its waxy coating, which doesn’t melt well.
- ground pepper & salt- accentuates the flavors
- freshly grated Parmesan cheese (used instead of breadcrumbs)- feel free to swap this for asiago or pecorino, which will also add a salty crunch and flavor on top. I sometimes buy refrigerated shredded. By all means, avoid the powdered stuff on the shelf–it’s too grainy and gritty.
- paprika– added on top for added taste and flavor
Optional garnish could include fresh parsley and additional grated parmesan, asiago, or pecorino
For another great dish with noodles and a homemade cheese sauce, try Beef Ragu Italiano.
You might also enjoy Creamy Cheesy Carrot Casserole, which also uses freshly grated cheddar!
How to Make Cheddar Parmesan Mac and Cheese
Click here for a list of equipment needed for this recipe.
- medium saucepan
- colander
- small saucepan
- measuring cups
- measuring spoons
- stirring spoons
- whisk (optional)
- cheese grater
- 2 quart baking dish, well greased
Getting Started
Preheat oven to 350 degrees
To get started, cook noodles in a medium saucepan, following the instructions on the package for al dente (basically this means undercooking the pasta by 1-2 minutes). Drain in colander and allow to cool slightly.
Kitchen Ready Betty tips:
- Cooking the noodles to al dente helps to ensure that they won’t be overcooked later on when they’re baked in the oven with the other ingredients.
- While the noodles are cooking, grate the cheese to save time!
In a separate, small saucepan, warm milk over low heat.
While milk is warming, make the roux.
FOLLOW THESE INSTRUCTIONS CAREFULLY TO ENSURE A SUCCESSFUL, CREAMY SAUCE:
Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour.
Reduce heat to medium and stir for 2 minutes.
Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
Stir in grated cheddar cheese, pepper and salt.
Add cooked pasta to the pot; stir to coat. Pour into well-greased, 2-quart baking dish and sprinkle with freshly grated Parmesan cheese. You may also choose to sprinkle on paprika.
Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
Allow to cool for 5 minutes, then serve and enjoy!
Cheddar Parmesan Mac and Cheese Leftovers?
Refrigerate, store in an airtight container and enjoy within 5 days.
Because of the milk, freezing isn’t recommended.
To reheat, break up macaroni clumps, add a little bit of extra milk (1-2 tablespoons, or just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
Cheddar Parmesan Mac and Cheese
Description
Homemade mac and cheese fans will love this deliciously cheesy Cheddar Parmesan Mac and Cheese. This top notch, family-approved recipe combines freshly grated, extra sharp white cheddar cheese with a hearty, creamy sauce. Topped with some freshly grated parmesan cheese, this incredible bubbling cheesy casserole bakes to perfection in less than one hour.
Cheddar Parmesan Mac and Cheese
How to Make Cheddar Parmesan Mac and Cheese:
-
Preheat oven to 350 degrees.
-
Cook noodles in a medium saucepan, following the instructions on the package for al dente. Drain in colander and allow to cool slightly.
Cooking the noodles to al dente helps to ensure that the noodles won't be overcooked later on when they're baked in the oven with the other ingredients. -
In a separate, small saucepan, warm milk over low heat.
-
While milk is warming, make the roux. Melt the butter over medium-high heat in the medium saucepan used to cook the noodles. When the butter bubbles and foams, sprinkle in the flour. Reduce heat to medium and stir for 2 minutes.
It is important to follow these instructions carefully to get a thick, creamy sauce. -
Slowly add warm milk, whisking or stirring until blended. Bring to a boil, stirring. As soon as it begins to bubble, remove from heat.
-
Stir in grated cheddar cheese, pepper and salt.
-
Add cooked pasta to the pot; stir to coat. Pour into well-greased 2-quart baking dish and sprinkle with freshly grated Parmesan cheese. You may also choose to sprinkle on paprika.
-
Bake, uncovered, in a pre-heated 350 degree oven for 30-35 minutes, or until slightly browned.
-
Allow to cool for 5 minutes, then serve and enjoy!
-
Refrigerate any leftovers, store in an airtight container and enjoy within 5 days.
To reheat, break up clumps, add a little bit of extra milk (1-2 tablespoons or just enough to coat) and stir. Cover with aluminum foil and bake at 325 degrees for 20-25 minutes or until heated through.
Because of the milk, freezing isn't recommended.
Note
In order to have a velvety, creamy sauce, use whole milk. In a pinch, use 2 %, but whole milk is best for this recipe.
You may use white or yellow extra sharp cheddar for this recipe. Buy a block and grate it yourself rather than buying pre-shredded. When you hand grate the cheese yourself, it melts better and provides a tastier and smoother sauce.
Use a good quality cheddar for this recipe--no store brands. I recommend Cracker Barrel or Tillamook.
