Creamy Baked Mac and Cheese: A Cheesy Family Favorite (Print Version)

Creamy Baked Mac and Cheese is pure comfort. Learn my cheesy, bubbling recipe, perfected through kitchen mishaps and happy family meals.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 pound elbow macaroni
02 - 4 tablespoons unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk

→ Cheesy Goodness

05 - 2 cups shredded sharp cheddar cheese, freshly grated
06 - 1 cup shredded Gruyère cheese, freshly grated
07 - 4 ounces cream cheese, softened and cut into cubes

→ Flavor Boosters

08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground nutmeg
11 - 1 teaspoon salt, or to taste
12 - 1/2 teaspoon black pepper, or to taste

→ Topping Time

13 - 1 cup panko breadcrumbs
14 - 2 tablespoons unsalted butter, melted

# Instructions:

01 - First things first, get that water boiling for your elbow macaroni. Don't forget to salt it generously – like, really generously, it's your only chance to season the pasta itself! Cook it just until it's al dente, maybe a minute or two less than the package says. We want it firm because it's going to finish cooking in the oven, and nobody wants mushy Baked Mac and Cheese. Drain it, but don't rinse it; that starchy water helps the sauce cling later. I always forget to salt the water, honestly, and then I’m kicking myself!
02 - In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it’s shimmering, whisk in the all-purpose flour. Keep whisking for about 1-2 minutes until it forms a pale, golden paste—that's your roux! This step is key for thickening. I once tried to rush this and ended up with lumpy sauce, yuck! Slowly pour in the whole milk, whisking constantly to avoid lumps. Bring it to a gentle simmer, letting it thicken for about 5-7 minutes. It should coat the back of a spoon, feeling velvety and smooth. This is where the magic really starts to happen, you'll feel it thicken!
03 - Now for the best part! Reduce the heat to low, then stir in your shredded sharp cheddar, Gruyère, and cream cheese until everything is melted and gloriously smooth. This is where the kitchen starts to smell absolutely divine! Add the Dijon mustard, garlic powder, nutmeg, salt, and black pepper. Taste it! This is your moment to adjust the seasonings. I always add a bit more salt than I think I need, and then a little more pepper. Make it yours! The sauce should be rich, creamy, and oh-so-flavorful. It's okay if you sneak a spoonful, I won't tell.
04 - Gently fold the cooked macaroni into your cheesy sauce, making sure every single noodle is coated in that luscious goodness. I love seeing the pasta disappear into the sauce, knowing it’s going to be incredible. Pour this glorious mixture into a greased 9x13 inch baking dish. This is where it starts to look like a proper Baked Mac and Cheese! Smooth out the top a bit with your spatula. Sometimes I leave it a little messy, it looks more rustic, right?
05 - In a small bowl, combine the panko breadcrumbs with the melted butter. Give it a good toss until the breadcrumbs are evenly coated and look a little golden. This step is so important for that contrasting texture. I’ve forgotten this once, and the top was just… sad. Don't make my mistake! Sprinkle this buttery panko mixture evenly over the top of your macaroni and cheese. Get it all over there, we want maximum crunch!
06 - Pop your dish into a preheated oven at 375°F (190°C) and bake for 25-30 minutes. You’re looking for a bubbling, golden-brown top. The smell filling your kitchen will be pure bliss, trust me. If the topping is browning too quickly, you can loosely tent it with foil. Once it's beautifully browned and bubbly, take it out and let it rest for about 10 minutes before serving. This resting period lets the sauce set a little, preventing it from being too runny. It’s hard to wait, I know, but it’s worth it!

# Notes:

01 - Don't rinse your pasta after draining! The starch helps the sauce stick.
02 - Reheat leftovers gently on the stovetop with a splash of milk to bring back creaminess.
03 - Try swapping Gruyère for smoked gouda; I did, and it added a fantastic depth of flavor.
04 - A sprinkle of fresh chives or parsley makes it feel extra special, even for a casual meal.

# Equipment Needed:

01 - Large saucepan or Dutch oven
02 - 9x13 inch baking dish
03 - whisk
04 - grater
05 - small bowl

# Nutrition (Per Serving):

Calories: 650 kcal
Total Fat: 38g
Total Carbohydrate: 55g
Protein: 28g

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