Creamy Baked Mac and Cheese with a Golden Crust (Print Version)

Golden Baked Mac and Cheese, bubbling with cheesy goodness. This homestyle recipe delivers pure comfort, perfect for any family meal or cozy night.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Creamy Base Essentials

01 - 1 pound elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk
05 - 1 cup heavy cream

→ Cheese Blend Stars

06 - 4 cups sharp cheddar cheese, freshly shredded
07 - 2 cups Gruyère cheese, freshly shredded
08 - 1/2 cup Parmesan cheese, freshly grated

→ Flavor Enhancers

09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon ground nutmeg
11 - 1 teaspoon salt (or to taste)
12 - 1/2 teaspoon black pepper (or to taste)

→ Finishing Touch

13 - 1 cup panko breadcrumbs

# Instructions:

01 - Grab a big pot and get that water boiling for your elbow macaroni. This is where I always forget to salt the water, honestly, but don't you! A good pinch of salt in the water makes a difference. Cook the pasta until it’s just shy of al dente; we want it to have a little bite because it'll finish cooking in the oven. Drain it well, but don't rinse! That starch helps the sauce cling. Set it aside while you get saucy.
02 - In a large, oven-safe pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! Keep it going for about two minutes until it turns a pale golden color and smells a bit like toasted nuts. This is where I almost burned it that one time, so stay focused! This roux is the magical base for our creamy Baked Mac and Cheese sauce.
03 - Slowly, and I mean slowly, pour in the whole milk while continuously whisking. This is crucial for a smooth sauce, no lumps allowed! Once all the milk is incorporated, pour in the heavy cream. Keep whisking until the sauce starts to thicken and gently bubble, about 5-7 minutes. It should coat the back of a spoon. You'll start to smell that rich, dairy goodness, making your kitchen smell amazing!
04 - Take your pot off the heat. Now, stir in your shredded sharp cheddar, Gruyère, and Parmesan cheeses. Keep stirring until all that glorious cheese is completely melted and you have a dreamy, silky river of cheesy sauce. Add the Dijon mustard, a pinch of nutmeg, and a good amount of salt and black pepper. Taste it! This is your chance to adjust the seasonings. I always add more pepper than I think I need.
05 - Gently fold the cooked elbow macaroni into your velvety cheese sauce until every single noodle is coated in that luscious goodness. Try not to eat it all straight from the pot, though honestly, it's hard! Pour the whole mixture into your oven-safe pot or transfer it to a 9x13 inch baking dish if you're not using a Dutch oven. Smooth out the top, making sure everything is evenly distributed. This is where the magic really begins for your Baked Mac and Cheese.
06 - Sprinkle those panko breadcrumbs generously over the top. Pop it into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until the Baked Mac and Cheese is bubbling around the edges and the breadcrumbs are beautifully golden brown and crispy. The smell filling your kitchen will be absolutely incredible! Let it rest for a few minutes before serving, allowing that cheesy sauce to set just a bit. It’ll be worth the wait, I promise.

# Notes:

01 - Always grate your own cheese; it melts smoother and tastes better, trust me on this.
02 - Reheat leftovers gently on the stovetop with a splash of milk to maintain creaminess.
03 - Don't skip the Dijon mustard; it subtly enhances the cheese flavor, I learned that the hard way.
04 - A sprinkle of smoked paprika on top adds a lovely warmth before baking.

# Equipment Needed:

01 - Large pot
02 - large oven-safe pot or Dutch oven (or 9x13 inch baking dish)
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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