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Creamy Baked Macaroni and Cheese

Indulge in this comforting classic of Creamy Baked Macaroni and Cheese, a delightful dish with gooey cheese and tender macaroni in a creamy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz elbow macaroni
  • 2 cups shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1/2 cup breadcrumbs (optional) For added crunch

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring water to a boil, add a pinch of salt, and cook the elbow macaroni according to package instructions until al dente. Drain the macaroni and set aside.
Make the Cheese Sauce
  1. In a saucepan over medium heat, melt the butter.
  2. Stir in the flour and cook for about 2 minutes, stirring continuously until the mixture is golden brown (this is your roux).
  3. Gradually whisk in the milk, blending well to avoid lumps. Continue cooking until the sauce thickens and bubbles.
  4. Once thickened, remove from heat and stir in the cheddar cheese, Parmesan cheese, salt, black pepper, and paprika until fully melted and combined.
Combine and Bake
  1. In the same pot as the macaroni, pour the cheese sauce over the pasta and mix until every piece of macaroni is generously coated.
  2. Pour the cheesy macaroni into a greased 9x13 inch baking dish. If you’d like extra crunch, sprinkle breadcrumbs evenly over the top.
  3. Place the dish in the preheated oven and bake for 25-30 minutes or until bubbly and golden brown on top.
Serve
  1. Remove from the oven and allow it to cool for a few minutes before serving. Enjoy your creamy goodness!

Notes

Substitutions: Try different cheese combinations like mozzarella or gouda. Keep an eye on the macaroni to avoid overcooking. Stir continuously while adding milk and cheese to avoid a grainy sauce. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months. Reheat in the oven at 350°F (175°C) for best results.