Creamy Baked Macaroni and Cheese Recipe

Introduction

This creamy baked macaroni and cheese is a comforting classic, perfect for cozy dinners or family gatherings. With a rich cheese sauce and a golden breadcrumb topping, it’s sure to become a favorite in your recipe collection.

Ingredients

• 1 lb elbow macaroni
• Water for boiling
• Salt for pasta water
• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard powder
• ½ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 3 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• ½ cup grated Parmesan cheese
• Optional topping:
• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ teaspoon smoked paprika

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Step 2: Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, about one minute less than package instructions. Drain and set aside.
3. Step 3: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, whisking constantly, for 1–2 minutes until lightly golden and bubbling.
4. Step 4: Slowly pour in the milk and cream while whisking. Continue cooking until the mixture thickens slightly, about 4–6 minutes. Stir in garlic powder, dry mustard powder, paprika, salt, and black pepper.
5. Step 5: Reduce heat to low. Stir in the shredded cheddar, mozzarella, and Parmesan until melted and smooth.
6. Step 6: Add the cooked macaroni into the cheese sauce and stir well to coat all the pasta evenly.
7. Step 7: Pour the cheesy pasta into the prepared baking dish and spread it evenly.
8. Step 8: If using, mix the panko breadcrumbs with melted butter and smoked paprika. Sprinkle this mixture over the top of the pasta.
9. Step 9: Bake uncovered for 20–25 minutes, until bubbly and lightly golden on top. For a crispier topping, broil for 2–3 minutes at the end.
10. Step 10: Let the dish rest for 5–10 minutes before serving for the best texture.

Tips & Variations

• Use a blend of sharp and mild cheeses for a balanced flavor.
• For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta and breadcrumbs.
• Add cooked bacon or caramelized onions to the cheese sauce for extra richness.
• Replace the panko topping with crushed potato chips or fried onions for a unique crunch.

Storage

Store leftover macaroni and cheese covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short bursts stirring in between. Add a splash of milk if the sauce seems dry when reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta?

Yes, you can use other short pasta shapes like penne, rotini, or shells. Just adjust cooking time accordingly to maintain al dente texture.

Is it necessary to bake the macaroni and cheese?

Baking adds a lovely golden crust and enhances the flavor, but you can also prepare it stovetop for a quicker, creamier version without the crunchy topping.

Creamy Baked Macaroni and Cheese Recipe

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★★★★★

4.9 from 64 reviews

This Creamy Baked Macaroni and Cheese recipe delivers a rich, cheesy comfort dish with a perfectly baked golden breadcrumb topping. Featuring a blend of sharp cheddar, mozzarella, and Parmesan cheeses combined in a creamy roux-based sauce, this casserole is baked to bubbly perfection, making it an ideal family favorite or hearty side dish.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 servings 1x
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the pasta:

• 1 lb elbow macaroni
• Water for boiling
• Salt for pasta water

For the cheese sauce:

• 4 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon dry mustard powder
• ½ teaspoon paprika
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 3 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• ½ cup grated Parmesan cheese

Optional topping:

• 1 cup panko breadcrumbs
• 2 tablespoons melted butter
• ¼ teaspoon smoked paprika

Instructions

1. Preheat oven: Set your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to prepare it for the macaroni and cheese.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, which is about 1 minute less than the package instructions recommend. Drain the pasta well and set aside.
3. Make the roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, whisking constantly for 1 to 2 minutes, until the mixture turns lightly golden and begins bubbling. This forms the base for a creamy cheese sauce.
4. Make the cheese sauce: Gradually pour in the whole milk and heavy cream while continuously whisking to prevent lumps. Continue cooking this mixture over medium heat until it thickens slightly, about 4 to 6 minutes. Stir in the garlic powder, dry mustard powder, paprika, salt, and black pepper to enhance the flavor.
5. Add the cheese: Lower the heat to low. Gradually stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until all the cheese melts smoothly into the sauce, creating a creamy and rich texture.
6. Combine with pasta: Add the drained elbow macaroni directly into the cheese sauce. Stir thoroughly to ensure every piece of pasta is evenly coated with the creamy cheese mixture.
7. Assemble in baking dish: Pour the cheesy macaroni mixture into the prepared baking dish and spread it out evenly for uniform baking.
8. Add breadcrumb topping (optional): In a small bowl, combine the panko breadcrumbs with melted butter and smoked paprika. Sprinkle this mixture evenly over the top of the macaroni and cheese to add a crunchy, flavorful crust.
9. Bake: Place the baking dish in the preheated oven and bake uncovered for 20 to 25 minutes. Bake until the dish is bubbly and the topping is lightly golden brown. For an extra crisp and browned crust, broil the dish for 2 to 3 minutes at the end of baking.
10. Cool and serve: Remove from the oven and let the baked macaroni and cheese rest for 5 to 10 minutes before serving. This resting period improves the texture and makes it easier to serve.

Notes

• For a lighter version, substitute whole milk and cream with 2% milk and reduce cheese quantities slightly.
• Use freshly shredded cheese for the best melting and flavor.
• Replace panko with crushed crackers for topping if preferred.
• Store leftovers in an airtight container and refrigerate up to 3 days. Reheat covered in an oven or microwave.
• Breadcrumb topping is optional but adds a nice crunch and golden color.

Keywords: baked macaroni and cheese, creamy macaroni and cheese, cheesy pasta bake, comfort food recipe, homemade mac and cheese