Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese is the ultimate comfort food, featuring tender pasta coated in a rich, velvety cheese sauce and topped with a golden, crispy breadcrumb crust.

Perfect for holidays, family dinners, or potlucks, this dish is a crowd-pleaser that combines creamy indulgence with a satisfying crunch. If you’re searching for a homemade mac and cheese recipe that’s bursting with flavor and easy to prepare, look no further!

Kitchen Equipment Needed

• Large pot
• Whisk
• 9×13-inch baking dish
• Mixing bowls
• Wooden spoon or spatula

Ingredients

For the Cheese Sauce:

• 12 oz elbow macaroni (or your favorite short pasta)
• 4 tbsp unsalted butter
• 4 tbsp all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream, warmed
• 1 tsp Dijon mustard
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp paprika
• ½ tsp salt (or to taste)
• ¼ tsp black pepper
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyere cheese
• ½ cup grated Parmesan cheese

For the Topping:

• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter, melted
• ¼ cup grated Parmesan cheese
• 1 tsp dried parsley (optional)

Directions

1. Cook the Pasta: Preheat your oven to 375°F (190°C). Cook pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
2. Make the Roux: In a large pot, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
3. Add Milk and Cream: Gradually whisk in the warm milk and cream, ensuring no lumps. Cook for 3-5 minutes until the mixture thickens.
4. Season the Sauce: Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
5. Add Cheese: Reduce heat to low and add cheddar, Gruyere, and Parmesan cheeses, stirring until melted and smooth.
6. Combine with Pasta: Add the cooked pasta to the cheese sauce and mix until evenly coated.
7. Transfer to Baking Dish: Pour the macaroni and cheese into the baking dish, spreading it out evenly.
8. Prepare the Topping: In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle evenly over the top.
9. Bake: Bake uncovered for 20-25 minutes, or until the topping is golden and crispy.
10. Serve: Let the mac and cheese cool for 5 minutes before serving.

Prep Time
20 minutes

Cook Time
25 minutes

Total Time
45 minutes

Nutrition (per serving, approx. 8 servings)
Calories: ~430, Protein: 17g, Carbohydrates: 35g, Fat: 24g, Fiber: 1g, Sodium: 450mg

Expert Tips

• For extra creaminess, reserve ½ cup of the cheese sauce and drizzle it over the mac and cheese before adding the topping.
• Use freshly shredded cheese for the best melt and flavor; pre-shredded cheeses often contain additives that prevent smooth melting.
• Add cooked bacon, lobster, or veggies like broccoli for a customized twist.

FAQs

Can I make this ahead of time?

Yes, assemble the dish without baking, cover tightly, and refrigerate for up to 24 hours. Bake just before serving.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 3 months. Reheat in the oven at 350°F until heated through.

What cheeses work best?

Sharp cheddar and Gruyere provide a classic flavor, but you can experiment with Monterey Jack, Fontina, or Colby.

Storing & Reheating

Storing: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheating: Reheat in the oven at 350°F for 15-20 minutes or in the microwave for 1-2 minutes.

Substitutions & Variations

• Substitute heavy cream with half-and-half for a lighter option.
• Replace panko with crushed Ritz crackers for a buttery topping.
• Add a dash of hot sauce or cayenne pepper for a spicy kick.

Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese is the ultimate comfort food, featuring tender pasta coated in a rich, velvety cheese sauce and topped with a golden, crispy breadcrumb crust.

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Ingredients Equipment Method

Ingredients

  

• **For the Cheese Sauce:**
• - 12 oz elbow macaroni or your favorite short pasta
• - 4 tbsp unsalted butter
• - 4 tbsp all-purpose flour
• - 3 cups whole milk warmed
• - 1 cup heavy cream warmed
• - 1 tsp Dijon mustard
• - ½ tsp garlic powder
• - ½ tsp onion powder
• - ½ tsp paprika
• - ½ tsp salt or to taste
• - ¼ tsp black pepper
• - 3 cups shredded sharp cheddar cheese
• - 1 cup shredded Gruyere cheese
• - ½ cup grated Parmesan cheese
• **For the Topping:**
• - 1 cup panko breadcrumbs
• - 2 tbsp unsalted butter melted
• - ¼ cup grated Parmesan cheese
• - 1 tsp dried parsley optional

Equipment

• Large pot
• Whisk
• - 9x13-inch baking dish
• Mixing bowls
• - Wooden spoon or spatula

Method

 

1. **Cook the Pasta:** Preheat your oven to 375°F (190°C). Cook pasta in salted boiling water until al dente according to package instructions. Drain and set aside.
2. **Make the Roux:** In a large pot, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
3. **Add Milk and Cream:** Gradually whisk in the warm milk and cream, ensuring no lumps. Cook for 3-5 minutes until the mixture thickens.
4. **Season the Sauce:** Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
5. **Add Cheese:** Reduce heat to low and add cheddar, Gruyere, and Parmesan cheeses, stirring until melted and smooth.
6. **Combine with Pasta:** Add the cooked pasta to the cheese sauce and mix until evenly coated.
7. **Transfer to Baking Dish:** Pour the macaroni and cheese into the baking dish, spreading it out evenly.
8. **Prepare the Topping:** In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle evenly over the top.
9. **Bake:** Bake uncovered for 20-25 minutes, or until the topping is golden and crispy.
10. **Serve:** Let the mac and cheese cool for 5 minutes before serving.