Creamy Baked Mac and Cheese: A Homestyle Classic (Print Version)

Baked Mac and Cheese - My recipe for a luscious, golden-crusted casserole. It's cheesy, comforting, and always a hit at my table.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Pasta & Dairy Base

01 - 1 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk
05 - 4 oz cream cheese, softened

→ Cheese Blend

06 - 8 oz sharp cheddar cheese, freshly grated
07 - 4 oz Gruyère cheese, freshly grated

→ Flavor Boosters

08 - 1 teaspoon Dijon mustard
09 - 1/4 teaspoon freshly grated nutmeg
10 - 1 teaspoon salt (or to taste)
11 - 1/2 teaspoon black pepper (or to taste)

→ Topping

12 - 1 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted

# Instructions:

01 - First things first, get a big pot of water boiling for your macaroni. Don't forget to salt the water generously – it’s your only chance to season the pasta itself! Cook the elbow macaroni according to package directions, but aim for al dente, maybe even slightly undercooked. It's going to finish cooking in the oven, and we don't want mushy pasta, honestly. Drain it well, but don't rinse; that starch helps the sauce cling.
02 - While your pasta is doing its thing, grab a large, heavy-bottomed pot or Dutch oven. Melt your unsalted butter over medium heat. Once it’s all bubbly and melted, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it’s a pale golden color and smells a bit like popcorn. This step is crucial for thickening, and honestly, where I used to mess up by not cooking it enough.
03 - Now for the creamy magic! Slowly, and I mean slowly, pour in the whole milk while whisking continuously. This prevents lumps, which are no fun at all. Keep whisking until the sauce thickens and starts to bubble. Reduce the heat to low, then stir in your cream cheese until it’s completely melted and smooth. This is where the sauce for your Baked Mac and Cheese really comes alive!
04 - Take the pot off the heat. This is important to prevent the cheese from seizing. Add your grated sharp cheddar and Gruyère cheeses a handful at a time, stirring until each addition is fully melted and smooth before adding more. Stir in the Dijon mustard, a pinch of nutmeg, and season with salt and freshly ground black pepper to taste. Give it a good stir, making sure everything is gloriously combined into a rich, velvety sauce. Taste it! Adjust seasonings if needed; this is your moment!
05 - Now, gently fold the drained macaroni into the luxurious cheese sauce. Make sure every single elbow is coated in that cheesy goodness. Pour the whole delicious mixture into a 9x13 inch baking dish. I usually butter my dish first to prevent sticking, but honestly, with all that cheese, it rarely sticks too badly. Spread it out evenly. Your kitchen should be smelling incredible by now, I swear!
06 - In a small bowl, melt a tablespoon of butter and toss it with your panko breadcrumbs. Sprinkle these buttery breadcrumbs evenly over the top of the mac and cheese. This creates that irresistible golden, crispy crust. Pop your dish into a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. Let it rest for 10 minutes out of the oven before serving; it helps the sauce set up a bit. Pure bliss!

# Notes:

01 - Always grate your own cheese; the pre-shredded stuff has additives that prevent a truly smooth sauce.
02 - Store leftovers in an airtight container for 3-4 days; reheat gently with a splash of milk.
03 - If Gruyère isn't available, a good sharp white cheddar or fontina can work in a pinch.
04 - Serve with a crisp green salad to cut through the richness, or with roasted vegetables.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 20g

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