Creamy Baked Mac and Cheese

Introduction

Creamy Baked Mac and Cheese is the ultimate comfort food—warm, cheesy, and baked to golden perfection. This version combines a velvety homemade cheese sauce with tender pasta and a crunchy topping for that irresistible oven-baked finish. Whether you’re feeding a crowd or craving a cozy side dish, this recipe delivers on flavor and nostalgia.

Ingredients

For the Mac and Cheese:

• 1 lb elbow macaroni (or pasta of choice)
• 4 tbsp unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk (warm)
• 1 cup heavy cream
• 2½ cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• ½ cup Parmesan cheese, grated
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp mustard powder (optional for depth)

For the Topping:

• 1 cup breadcrumbs (panko for extra crunch)
• 2 tbsp melted butter
• 2 tbsp grated Parmesan cheese
• Pinch of paprika (optional for color)

Instructions

1. Cook the Pasta
   Cook macaroni in salted boiling water until al dente. Drain and set aside.
2. Make the Roux
   In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes until it forms a smooth paste (roux).
3. Add Milk & Cream
   Slowly whisk in warm milk and cream until smooth. Simmer for 3–5 minutes, stirring until thickened.
4. Add Cheese & Seasonings
   Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan until melted. Add salt, pepper, garlic powder, and mustard powder. Mix well.
5. Combine Pasta & Sauce
   Add drained pasta to the sauce and stir to coat evenly.
6. Transfer to Baking Dish
   Pour mac and cheese into a greased 9×13-inch baking dish.
7. Add the Topping
   Mix breadcrumbs with melted butter, Parmesan, and paprika. Sprinkle evenly over the pasta.
8. Bake
   Bake at 375°F (190°C) for 20–25 minutes, or until golden and bubbling around the edges.
9. Serve Hot
   Let cool slightly before serving for the perfect cheesy pull!

Description

This creamy baked mac and cheese features a rich, silky cheese sauce and a golden, crispy topping. It’s a cozy, satisfying classic perfect for weeknight dinners, holidays, or potlucks. Cheesy, creamy, and crisp in all the right ways.

Tips

• Use freshly shredded cheese for better melt and texture (pre-shredded often contains anti-caking agents).
• Warm your milk/cream before adding to the roux to prevent clumps.
• Don’t overbake! Just bake until bubbly and lightly golden—this keeps it creamy inside.
• Add a pinch of nutmeg or cayenne for an extra depth of flavor.

Variations

• Add-ins: Bacon bits, caramelized onions, sautéed mushrooms, or cooked lobster.
• Different cheeses: Try Gruyère, Monterey Jack, fontina, or gouda for a twist.
• Spicy version: Add diced jalapeños or a dash of hot sauce to the cheese sauce.
• Gluten-free: Use GF pasta and flour alternative like rice flour for the roux.
• Kid-friendly: Skip the mustard powder and garlic if your kids prefer mild flavors.

Common Mistakes to Avoid

• Not salting the pasta water – Your pasta needs seasoning from the start.
• Adding cheese to boiling sauce – Let it cool slightly first to prevent clumping.
• Baking too long – You’ll lose the creaminess; aim for a lightly golden crust.
• Skipping the roux – It’s key to a silky, stable cheese sauce.

Enjoy

Scoop, serve, and savor every rich, creamy, crunchy bite. Whether you’re pairing it with barbecue, serving it as a main dish, or sneaking seconds straight from the pan—it’s mac and cheese magic at its best.