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–+ servings

Creamy Baked Mac and Cheese

The ultimate comfort food! This mac and cheese features tender pasta smothered in a rich, incredibly creamy cheese sauce, topped with a buttery breadcrumb crust, and baked to golden perfection.
The Ultimate Creamy Baked Mac and Cheese Guide: Taste, Tips & Twists
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 0 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine American
Servings 6 people
Calories 720 kcal

Equipment

  • Large Pot
  • Saucepan
  • Whisk
  • 9x13 inch Baking Dish

Ingredients
  

  • 1 lb elbow macaroni or cavatappi, shells
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk warmed
  • 1 cup heavy cream
  • 2 tsp Dijon mustard
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika plus more for sprinkling
  • 1/4 tsp cayenne pepper optional
  • 3 cups sharp cheddar cheese freshly grated, divided
  • 2 cups gruyère cheese freshly grated, divided
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground

Instructions
 

  • Cook the Pasta: Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta according to package directions for al dente (it will continue cooking in the oven). Drain and set aside.
  • Make the Roux: In a large saucepan or Dutch oven, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbly and fragrant, creating a pale roux.
  • Create the Sauce Base: Gradually whisk in the warm milk and heavy cream until smooth. Continue whisking until the mixture thickens and can coat the back of a spoon, about 5-7 minutes.
  • Season the Sauce: Reduce heat to low. Whisk in Dijon mustard, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
  • Add the Cheese: Turn off the heat. Gradually whisk in 2 cups of cheddar and 1 1/2 cups of gruyère until the cheese is fully melted and the sauce is smooth.
  • Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring until every piece is thoroughly coated.
  • Assemble for Baking: Pour the mac and cheese into a greased 9x13 inch baking dish. Sprinkle the remaining cheddar and gruyère cheese evenly over the top.
  • Bake to Perfection: Bake for 20-25 minutes, until the cheese on top is bubbly and lightly golden. For a more browned top, broil for the last 1-2 minutes (watch closely).
  • Rest and Serve: Let the mac and cheese stand for 5-10 minutes before serving. This allows the sauce to thicken slightly for perfect scooping.

Notes

🔹 Grate Your Own Cheese: Avoid pre-shredded cheese, which contains anti-caking agents that can make the sauce grainy. Freshly grated cheese melts much more smoothly.
🔹 Warm the Milk: Using warm milk helps prevent a lumpy sauce when combined with the roux.
🔹 Al Dente Pasta: The pasta will continue to absorb liquid and cook in the oven, so slightly undercooking it prevents a mushy final dish.
🔹 Customize It: Add cooked bacon, broccoli, lobster, or jalapeños for variations. For a crispy topping, mix 1 cup panko breadcrumbs with 2 tbsp melted butter and sprinkle over the cheese before baking.
🔹 Make-Ahead: Assemble the dish, cover, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the baking time if baking from cold.

Nutrition

Calories: 720kcalCarbohydrates: 65gProtein: 32gFat: 36gSaturated Fat: 22gCholesterol: 115mgSodium: 850mgPotassium: 380mgFiber: 3gSugar: 10gVitamin A: 25IUVitamin C: 1mgCalcium: 65mgIron: 8mg
Keyword Cheesy, Comfort Food, Mac and Cheese, Pasta
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