Creamy Mac and Cheese: My Family's Favorite Rich Bake (Print Version)

Creamy Mac and Cheese is pure comfort food! Learn my family's go-to recipe for a rich, cheesy bake that always hits the spot. Simple steps, big flavor.

# Recipe Info:

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

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb (450g) elbow macaroni
02 - 1/2 cup (113g) unsalted butter
03 - 1/2 cup (60g) all-purpose flour
04 - 4 cups (960ml) whole milk
05 - 1 cup (240ml) heavy cream

→ Cheese Blend

06 - 3 cups (340g) sharp cheddar cheese, freshly shredded
07 - 1 1/2 cups (170g) Gruyere cheese, freshly shredded
08 - 1/2 cup (55g) Parmesan cheese, freshly grated

→ Flavor Boosters

09 - 1 tsp Dijon mustard
10 - 1/4 tsp ground nutmeg
11 - 1/2 tsp garlic powder
12 - 1/2 tsp freshly ground black pepper
13 - 1 tsp salt (plus more for pasta water)

→ Finishing Touch

14 - 1/2 cup (40g) Panko breadcrumbs (optional)

# Instructions:

01 - First things first, get a big pot of water boiling. Make sure you salt it generously – it's your only chance to season the pasta itself, and trust me, it makes a huge difference to the overall flavor of your creamy mac and cheese. Cook the elbow macaroni according to package directions until it's just shy of al dente; we want it to still have a tiny bit of bite because it'll finish cooking in the oven. Drain it well, and honestly, don't rinse it! We want that starchy goodness to help the sauce cling. Set it aside.
02 - In a large, sturdy pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture, known as a roux, for about 1-2 minutes until it smells a bit nutty and turns a light golden color. This step is crucial; if you don't cook the flour enough, your creamy mac and cheese sauce might taste a bit pasty. I've definitely rushed this before, and oops, the sauce wasn't as smooth as I wanted.
03 - Slowly, gradually, pour in the whole milk and heavy cream, whisking constantly as you go. This is where patience is key! Keep whisking until the mixture is completely smooth and there are no lumps in sight. Bring it to a gentle simmer, still whisking, and let it cook for about 5-7 minutes until it thickens enough to coat the back of a spoon. It’ll smell so milky and rich at this point, you'll want to just dive in! Keep that heat at medium-low; we don't want anything scorching on the bottom.
04 - Reduce the heat to low, then start adding your shredded cheeses, a handful at a time. Stir continuously until each batch is fully melted and incorporated into the sauce before adding more. This prevents the cheese from clumping up, which I learned the hard way with a very sad, separated sauce once. Stir in the Dijon mustard, nutmeg, garlic powder, salt, and black pepper. Taste it! Adjust seasonings as needed. This is the heart of your creamy mac and cheese, so make it sing!
05 - Gently fold the cooked and drained macaroni into the glorious, cheesy sauce until every single noodle is coated. Transfer this beautiful mixture into a greased 9x13 inch baking dish. If you're using Panko breadcrumbs, sprinkle them evenly over the top for that irresistible crunch. Pop it into a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until it's bubbly around the edges and the topping is golden brown. My kitchen always smells incredible at this stage, pure comfort!
06 - Once your creamy mac and cheese comes out of the oven, let it rest for about 10 minutes before serving. This allows the sauce to set up a bit and prevents it from being too runny when you scoop it out. I know, it's hard to wait, but trust me, it's worth it! The flavors meld, the sauce thickens just right, and it looks absolutely amazing. Garnish with a little fresh parsley if you're feeling fancy, then dive into that cheesy goodness!

# Notes:

01 - For an extra-silky sauce, always shred your own cheese. Pre-shredded stuff has additives that make it less melty, I learned that the hard way when I ended up with a grainy mess one time!
02 - Leftovers? Store this creamy mac and cheese in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave with a splash of milk to bring back that creamy texture.
03 - Tried smoked gouda instead of cheddar once, and wow, it added such a lovely depth! Not quite the classic, but a fun twist if you're feeling adventurous.
04 - Sprinkle a little paprika on top right before serving. It adds a pop of color and a subtle warmth that just makes the dish sing, especially if you're skipping the breadcrumbs.

# Equipment Needed:

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

# Nutrition (Per Serving):

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

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