Here’s a classic and ultra-creamy recipe for Baked Mac and Cheese — rich, cheesy, and comforting, with a buttery golden topping. This version uses a homemade cheese sauce baked with tender pasta for the perfect texture and flavor.
Creamy Baked Mac and Cheese
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: ~50 minutes
Ingredients
For the Pasta:
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1 lb elbow macaroni (or any short pasta)
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1 tbsp salt (for boiling water)
For the Cheese Sauce:
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4 tbsp unsalted butter
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¼ cup all-purpose flour
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4 cups whole milk (warmed)
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1 cup heavy cream (optional for extra richness)
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp paprika or ground mustard (optional for flavor)
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3 cups shredded sharp cheddar cheese
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1 cup shredded mozzarella or Monterey Jack
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½ cup grated Parmesan cheese
For the Topping:
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1 cup panko breadcrumbs (or regular breadcrumbs)
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2 tbsp melted butter
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Optional: a pinch of paprika or grated cheese for garnish
Instructions
1. Cook the Pasta:
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Bring a large pot of salted water to a boil.
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Add macaroni and cook 1–2 minutes less than package directions (it will finish cooking in the oven).
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Drain and set aside.
2. Make the Cheese Sauce:
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In a large saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1 minute to form a roux (it should bubble but not brown).
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Slowly pour in warm milk and cream, whisking constantly until smooth.
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Continue cooking for 4–5 minutes until the sauce thickens and coats the back of a spoon.
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Stir in salt, pepper, and paprika or mustard powder.
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Remove from heat and add 2½ cups cheddar, mozzarella, and Parmesan. Stir until melted and smooth.
3. Combine:
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Add the drained pasta to the cheese sauce and stir until evenly coated.
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Pour into a greased 9×13-inch baking dish.
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Sprinkle remaining ½ cup of cheddar over the top.
4. Make the Topping:
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In a small bowl, mix breadcrumbs with melted butter.
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Sprinkle evenly over the top of the mac and cheese.
5. Bake:
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Preheat oven to 375°F (190°C).
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Bake uncovered for 25–30 minutes, or until bubbly and golden on top.
6. Serve:
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Let cool for 5–10 minutes before serving. The sauce will thicken slightly as it sets.
Tips
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Cheese options: Blend in Gruyère, white cheddar, or fontina for richer flavor.
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Creamier version: Add an extra ½ cup of cream or stir in a few ounces of cream cheese with the sauce.
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Make ahead: Assemble up to a day ahead, cover, and refrigerate. Bake just before serving (add 10 extra minutes of bake time).
Would you like me to give you a Southern-style baked version (egg-based, firmer texture) or a stovetop creamy mac and cheese version next?
