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.

Ingredients

Scale

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)

Instructions

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.
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.
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.
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.
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.
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.
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.
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.
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.
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