(If the cheese is already grated, it should be labeled “Parmigiano-Reggiano,” not “Parmesan.”) You can tell if it’s the real deal by the rind, which should be embossed with the name over and over.

Similarly, it’s important to use authentic Parmigiano-Reggiano, which has a lot more flavor than domestic Parmesan. Using more than one type of cheese adds dimension to the dish.īe sure to use an authentic Swiss-made Gruyère that bears the AOP (Appellation d’Origine Protégée) seal, which shows that the cheese is made according to government-mandated quality standards. I use three different kinds of cheese in this recipe: Gruyère, extra-sharp Cheddar, and Parmigiano-Reggiano. The crispy panko and herb topping is inspired by the delicious mac and cheese served at Maple Ave, a little gem of a restaurant near my hometown – it absolutely makes the dish! The recipe serves four as a main dish and six as a side if you’d like to double it for a crowd, bake the mac and cheese in a 9×13-inch dish and increase the cooking time to 30 to 35 minutes. Since I find most homemade mac and cheese recipes to be a bit dry, I developed this version to be ultra-creamy. The noodles are tossed with the cheesy sauce, transferred to a baking dish, topped with crispy breadcrumbs, and then baked until bubbling and golden. Good homemade baked mac and cheese begins with al dente noodles and a rich sauce made from butter, flour, milk, and loads of shredded cheese. Ultra-creamy and topped with crispy panko and herbs, this baked mac and cheese is a real crowd-pleaser.

Types of mac and cheese noodles