Creamy Baked Mac and Cheese Recipe for Comfort (Print Version)

This Baked Mac and Cheese Recipe brings rich, cheesy comfort to your table. Learn my personal tips for a gooey, crispy crust and creamy interior.

# 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: Vegetarian

# Ingredients:

→ Main 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 sharp cheddar cheese, freshly grated
06 - 1 cup Gruyère cheese, freshly grated

→ Flavor Enhancers

07 - 1 teaspoon smoked paprika
08 - 1/4 teaspoon freshly grated nutmeg
09 - 1 teaspoon salt (plus more for pasta water)
10 - 1/2 teaspoon black pepper

→ Crumb Topping

11 - 1 cup panko breadcrumbs
12 - 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 it generously – like, really generously, until it tastes like the ocean. This is where the pasta gets its first layer of flavor, and honestly, I always forget to do it properly. Cook it al dente, maybe a minute or two less than the package says, because it'll finish cooking in the oven. Drain it, but don't rinse it; we want that starch for the sauce.
02 - In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it’s all bubbly, whisk in the flour. You’re aiming for a pale, golden paste, like a sandy beach. Cook it for about two minutes, stirring constantly, to get rid of that raw flour taste. I once rushed this part, and the sauce had a weird, pasty aftertaste. Not great, not terrible, but definitely not what we're going for.
03 - Gradually, and I mean *gradually*, pour in the whole milk, whisking constantly to avoid lumps. This is the part that feels like an arm workout, but it’s so worth it! Keep whisking until the sauce starts to thicken and coats the back of a spoon, maybe 5-7 minutes. It'll get all smooth and dreamy. The smell at this stage is just so comforting, a hint of butter and warm milk filling the kitchen. Don't walk away, or you'll get a skin on top, oops!
04 - Take the pot off the heat. This is important! Now, stir in your grated cheddar and Gruyère cheeses, a handful at a time, letting each batch melt before adding the next. Add your smoked paprika, nutmeg, salt, and pepper. Keep stirring until it's all gloriously smooth and gooey. Taste it! Does it need more salt? More pepper? This is your kitchen, your rules. I sometimes add a tiny bit more paprika, just because I love that smoky kick.
05 - Pour the cooked macaroni into the cheese sauce. Stir gently until every single noodle is coated in that rich, creamy goodness. It’s a beautiful sight, honestly. Transfer this cheesy pasta mixture into a lightly greased 9x13 inch baking dish. Make sure it's spread evenly, because nobody wants a dry corner. My kids always try to sneak a spoonful at this stage, and who can blame them?
06 - In a small bowl, toss your panko breadcrumbs with a tablespoon of melted butter. Sprinkle this buttery crumb mixture evenly over the top of your mac and cheese. Pop it into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until the topping is golden brown and crispy, and the cheese sauce is bubbly around the edges. Oh, the smell when it comes out! Pure happiness. Let it rest for a few minutes before serving, if you can resist.

# Notes:

01 - Always grate your own cheese for a silky smooth sauce.
02 - For best texture, reheat in the oven with a splash of milk.
03 - Don't be afraid to add a pinch of nutmeg; it truly enhances the cheese flavor.
04 - A simple green salad is the perfect fresh contrast to this rich dish.

# Equipment Needed:

01 - Large Pot
02 - Large Heavy-Bottomed Pot/Dutch Oven
03 - Whisk
04 - 9x13 inch Baking Dish
05 - Grater

# Nutrition (Per Serving):

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

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