Creamy Baked Mac and Cheese Recipe

Introduction

Creamy Baked Mac and Cheese is a classic comfort dish that combines tender elbow macaroni with a rich, cheesy sauce and a crispy breadcrumb topping. This recipe is perfect for cozy dinners or family gatherings, delivering warmth and flavor in every bite.

Ingredients

• 16 oz elbow macaroni (about 4 cups dry)
• Salt, for boiling water
• 4 tbsp unsalted butter, plus more for greasing
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 4 oz cream cheese, softened
• 1/2 cup parmesan cheese, grated
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper, to taste
• 1 cup panko breadcrumbs
• 1/4 cup parmesan cheese, grated (for topping)
• 2 tbsp melted butter
• 2 tbsp fresh parsley, finely chopped (optional, for garnish)

Instructions

1. Step 1: Preheat oven to 375°F (190°C). Grease a 9×13-inch casserole dish with butter.
2. Step 2: Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente, about 6-7 minutes. Drain and set aside. Toss with a splash of melted butter to prevent sticking.
3. Step 3: In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until bubbling but not browned.
4. Step 4: Pour in milk and heavy cream, whisking constantly until smooth and thickened, about 4-5 minutes.
5. Step 5: Lower heat and stir in cheddar, mozzarella, cream cheese, and parmesan until fully melted and creamy.
6. Step 6: Whisk in Dijon mustard, smoked paprika, onion powder, garlic powder, salt, and pepper. Taste and adjust seasoning. If sauce is too thick, add a splash more milk.
7. Step 7: Add drained macaroni to the cheese sauce and gently fold until all noodles are coated. Pour mixture into the prepared casserole dish and smooth the top.
8. Step 8: In a small bowl, mix panko breadcrumbs, parmesan, and melted butter until evenly coated. Sprinkle topping over the mac and cheese, covering the surface evenly. Add chopped parsley if desired.
9. Step 9: Bake on the center oven rack for 22-25 minutes, until the topping is golden and the sides are bubbling. For extra crunch, broil for 1-2 minutes, watching closely.
10. Step 10: Remove from oven and let sit for 5-10 minutes before serving. Scoop and serve hot.

Tips & Variations

• Use sharp cheddar for the best flavor, but feel free to mix in gouda or fontina for a different twist.
• For a spicier version, add a pinch of cayenne pepper or some diced jalapeños to the cheese sauce.
• To make ahead, assemble the dish but wait to add the breadcrumb topping until just before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through to maintain the crispy topping. Microwave reheating is possible but may soften the crust.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, other short pasta shapes like shells, rotini, or penne work well, but cooking times may vary slightly.

How do I prevent the mac and cheese from becoming too dry?

Make sure to cook the pasta al dente and keep some of the pasta water aside if needed. You can also add a little more milk or cream if the sauce thickens too much before baking.

Creamy Baked Mac and Cheese Recipe

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★★★★★

4.7 from 120 reviews

• Author: Zoe
• Total Time: 50 minutes
• Yield: 8 servings 1x

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Description

This Creamy Baked Mac and Cheese recipe offers a rich and comforting homemade dish featuring tender elbow macaroni smothered in a velvety blend of sharp cheddar, mozzarella, cream cheese, and parmesan. Topped with a golden, buttery panko crust and baked to perfection, this easy-to-make casserole is perfect for a hearty family meal or cozy comfort food night.

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Ingredients

Scale 1x2x3x

Pasta

• 16 oz elbow macaroni (about 4 cups dry)
• Salt, for boiling water
• Butter for tossing cooked pasta

Sauce

• 4 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk
• 1 cup heavy cream
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 4 oz cream cheese, softened
• 1/2 cup parmesan cheese, grated
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper, to taste

Topping

• 1 cup panko breadcrumbs
• 1/4 cup parmesan cheese, grated
• 2 tbsp melted butter
• 2 tbsp fresh parsley, finely chopped (optional, for garnish)

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Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish thoroughly with butter to prevent sticking and ensure easy serving.
2. Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente, about 6-7 minutes. Drain the pasta and transfer to a bowl. Toss with a splash of melted butter to keep the noodles from sticking together.
3. Make Roux: In a medium saucepan set over medium heat, melt 4 tablespoons of butter. Whisk in the all-purpose flour and cook for 1-2 minutes until the mixture bubbles but does not brown, forming a roux that will thicken the sauce.
4. Add Dairy: Gradually pour in the whole milk and heavy cream while whisking constantly to prevent lumps. Continue to whisk and cook until the sauce thickens smoothly, approximately 4-5 minutes.
5. Melt Cheeses: Reduce the heat to low, then stir in the shredded sharp cheddar, shredded mozzarella, softened cream cheese, and grated parmesan. Mix until all cheeses have melted completely and the sauce is creamy.
6. Season Sauce: Whisk in the Dijon mustard, smoked paprika, onion powder, garlic powder, salt, and black pepper. Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add a little more milk to achieve desired consistency.
7. Combine Pasta and Sauce: Fold the drained macaroni gently into the cheese sauce, making sure every piece is well coated. Pour this cheesy mixture into the prepared casserole dish and spread evenly.
8. Prepare Topping: In a small bowl, mix the panko breadcrumbs with grated parmesan and melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the mac and cheese. Optionally, scatter chopped fresh parsley on top for color and freshness.
9. Bake: Place the casserole on the center oven rack and bake for 22-25 minutes until the topping is golden brown and crispy, and the edges are bubbling hot. For an extra crunchy topping, broil for 1-2 minutes but watch closely to prevent burning.
10. Rest and Serve: Once baked, remove the dish from the oven and allow it to rest for 5-10 minutes to set. Scoop portions onto plates and serve hot for a comforting and satisfying meal.

Notes

• For extra creaminess, you can substitute half-and-half for heavy cream or use whole milk only but expect a slightly lighter sauce.
• Using freshly shredded cheese melts better than pre-shredded varieties that often contain anti-caking agents.
• If you prefer a sharper flavor, add extra sharp cheddar or a bit of aged gouda.
• The panko breadcrumb topping adds a pleasant crunch; for a gluten-free version, substitute gluten-free breadcrumbs.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispness.
• For a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the cheese sauce.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: American

Keywords: baked mac and cheese, creamy mac and cheese, comfort food, cheesy casserole, panko topping