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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.
Print Recipe Pin Recipe

Equipment

  • Large pot
  • Whisk
  • - 9x13-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

Instructions
 

  • **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.
  • **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.
  • **Add Milk and Cream:** Gradually whisk in the warm milk and cream, ensuring no lumps. Cook for 3-5 minutes until the mixture thickens.
  • **Season the Sauce:** Stir in Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
  • **Add Cheese:** Reduce heat to low and add cheddar, Gruyere, and Parmesan cheeses, stirring until melted and smooth.
  • **Combine with Pasta:** Add the cooked pasta to the cheese sauce and mix until evenly coated.
  • **Transfer to Baking Dish:** Pour the macaroni and cheese into the baking dish, spreading it out evenly.
  • **Prepare the Topping:** In a small bowl, combine panko breadcrumbs, melted butter, Parmesan cheese, and parsley. Sprinkle evenly over the top.
  • **Bake:** Bake uncovered for 20-25 minutes, or until the topping is golden and crispy.
  • **Serve:** Let the mac and cheese cool for 5 minutes before serving.
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