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

Creamy Baked Mac and Cheese: Your perfect comfort meal! My easy homestyle recipe features rich cheeses, tender pasta, and a crispy topping youll love.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

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

→ Cheese Blend

05 - 3 cups freshly grated sharp cheddar cheese
06 - 2 cups freshly grated Gruyere or Fontina cheese
07 - 4 ounces cream cheese (optional, but recommended)

→ Flavor Boosters

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

→ Crispy Topping

12 - 1 cup Panko breadcrumbs
13 - 2 tablespoons melted unsalted butter

# Instructions:

01 - Get a big pot of water boiling, and don't forget to salt it generously! This is where I always forget, honestly, and then my pasta tastes bland. Cook your elbow macaroni until it's just shy of al dente; it'll finish cooking in the oven. Drain it well and set it aside. You want it firm enough to hold up in that rich sauce, not mushy.
02 - In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once it’s all bubbly and fragrant, whisk in the all-purpose flour. Stir constantly for about 1-2 minutes until it forms a pale, golden paste. This is your roux, the base for your creamy baked mac and cheese sauce! Don't let it brown too much, or your sauce will have a nutty, darker flavor.
03 - Slowly, slowly pour in the whole milk, whisking continuously to avoid any lumps. Seriously, take your time here. I once dumped it all in at once, and my sauce looked like cottage cheese for a minute – oops! Bring the mixture to a gentle simmer, still whisking, until it thickens enough to coat the back of a spoon. It’ll smell warm and milky, a good sign!
04 - Take the pot off the heat. Now for the fun part! Stir in your grated sharp cheddar, Gruyere (or Fontina), and that little block of cream cheese if you're using it. Keep stirring until all the cheese is gloriously melted and smooth. Add the Dijon mustard, nutmeg, salt, and pepper. Taste it! This is your chance to adjust the seasoning for your perfect creamy baked mac and cheese.
05 - Gently fold the cooked elbow macaroni into the cheese sauce until every single piece is coated in that luscious, creamy goodness. I usually use a big spoon for this, making sure not to smash the pasta. Pour half of the mac and cheese mixture into a greased 9x13 inch baking dish. This is where I sometimes get a little messy, but it's all part of the fun, right?
06 - Sprinkle the remaining half of the cheese mixture (if you reserved some, otherwise just make sure it's even) over the top. In a small bowl, toss the Panko breadcrumbs with melted butter until coated. Sprinkle this buttery mixture evenly over the mac and cheese. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbling and the topping is golden brown and crispy. Oh, the smell!

# Notes:

01 - Always grate your own cheese for the smoothest sauce; pre-shredded has anti-caking agents that can make it grainy.
02 - Reheat leftovers gently on the stove with a splash of milk or cream to bring back that creamy consistency, avoiding the microwave if possible.
03 - If Gruyere is too pricey, a good sharp white cheddar or Monterey Jack can be used for a delicious alternative.
04 - Serve with a simple green salad to cut through the richness, or roasted veggies for a complete meal.

# Equipment Needed:

01 - Large pot
02 - Whisk
03 - 9x13 inch baking dish
04 - Grater (optional but recommended for cheese)

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 18g

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