Homemade Mac and Cheese Baked

Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package directions until it is al dente, meaning it's still slightly firm to the bite. Drain the pasta thoroughly and set it aside.

In a large saucepan or Dutch oven, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until a smooth paste, called a roux, forms. This will be the base for your cheese sauce.

Gradually whisk in the warm whole milk, a little at a time, ensuring each addition is fully incorporated before adding more to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, typically about 5-7 minutes. Do not boil vigorously.

Remove the saucepan from the heat. Stir in 3 cups of the shredded sharp cheddar cheese, the shredded Gruyere (if using), the softened cream cheese (if using), Dijon mustard, salt, black pepper, and smoked paprika (if using). Stir continuously until all the cheeses are completely melted and the sauce is smooth and creamy.

Add the cooked macaroni to the cheese sauce and stir gently until the pasta is evenly coated with the rich, creamy sauce. Pour the entire macaroni and cheese mixture into a greased 9x13 inch baking dish. Evenly sprinkle the remaining 1 cup of sharp cheddar cheese, the Panko breadcrumbs, and the grated Parmesan cheese over the top.

Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and slightly crispy. Let it rest for 5-10 minutes before serving to allow the sauce to set and prevent it from being too runny.