CREAMY BAKED MAC AND CHEESE

 

The Ultimate Creamy Baked Mac and Cheese

This recipe creates the perfect baked mac and cheese with a luxuriously creamy interior and a crisp, golden-brown topping. The secret is in the cheese sauce technique!

Creamy Baked Mac and Cheese

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Baking time: 15-20 minutes

Ingredients

For the Pasta:

· 1 lb elbow macaroni, cavatappi, or shell pasta
· 1 tablespoon salt (for pasta water)
· 1 tablespoon olive oil or butter

For the Cheese Sauce:

· ½ cup (1 stick) unsalted butter
· ½ cup all-purpose flour
· 4 cups whole milk, warmed
· 2 cups heavy cream or half-and-half
· 1 tablespoon Dijon mustard
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika
· ¼ teaspoon cayenne pepper (optional)
· 2 teaspoons salt
· ½ teaspoon black pepper

For the Cheese Blend:

· 3 cups sharp cheddar cheese, shredded
· 2 cups Gruyère or Monterey Jack cheese, shredded
· 1 cup Parmesan cheese, grated
· (Reserve 1 cup total for topping)

For the Topping:

· 1 cup Panko breadcrumbs
· 2 tablespoons melted butter
· ¼ cup grated Parmesan cheese
· 2 tablespoons chopped fresh parsley (optional)

Instructions

1. Cook the Pasta: Preheat oven to 375°F (190°C). Bring a large pot of salted water to boil. Cook pasta 1-2 minutes less than package directions for al dente. Drain and toss with olive oil to prevent sticking.
2. Make the Roux: In a large Dutch oven or heavy-bottomed pot, melt butter over medium heat. Whisk in flour and cook for 2-3 minutes until golden and fragrant, stirring constantly.
3. Create the Sauce: Gradually whisk in warm milk and cream until smooth. Add mustard, garlic powder, onion powder, paprika, cayenne, salt, and pepper. Simmer for 5-8 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
4. Add Cheese: Remove from heat. Gradually whisk in cheeses (reserving 1 cup for topping) until completely melted and smooth.
5. Combine: Fold cooked pasta into cheese sauce until evenly coated. Taste and adjust seasoning.
6. Prepare Topping: In a small bowl, combine Panko, melted butter, Parmesan, and parsley.
7. Bake: Transfer mac and cheese to a 9×13 inch baking dish. Sprinkle with reserved cheese, then breadcrumb topping. Bake for 15-20 minutes until bubbly and golden brown.
8. Rest and Serve: Let rest 5-10 minutes before serving (this helps the sauce set perfectly).

Pro Tips for Perfection

The Cheese Matters:

· Shred your own cheese – pre-shredded contains anti-caking agents that can make sauce grainy
· Use a blend – cheddar for flavor, Gruyère for creaminess, Parmesan for saltiness

Creamy Sauce Secrets:

· Warm your milk – prevents the sauce from breaking
· Cook the roux properly – eliminates raw flour taste
· Add cheese OFF heat – prevents separation

Baking Tips:

· Don’t overbake – you just want to brown the topping, not cook the interior further
· Use a broiler for the last 1-2 minutes for extra crispy topping (watch carefully!)

Variations

Protein Add-Ins:

· Crispy bacon or pancetta
· Cooked lobster or crab
· Diced ham or hot dogs
· Grilled chicken

Vegetable Add-Ins:

· Sautéed mushrooms
· Caramelized onions
· Roasted broccoli
· Spinach or kale

Popular Twists:

· Buffalo Chicken: Add shredded chicken and buffalo sauce
· Truffle: Drizzle with truffle oil before serving
· Mexican: Add green chiles and use pepper Jack cheese
· Four Cheese: Add fontina or gouda to the blend

Make-Ahead Instructions

Prepare in Advance:

· Make entire recipe through step 5
· Cool completely, cover, and refrigerate up to 2 days
· Add topping and bake 25-30 minutes (cold from refrigerator)

Freeze for Later:

· Assemble without topping, wrap tightly, freeze up to 3 months
· Thaw overnight in refrigerator before baking as directed

Troubleshooting Common Issues

Sauce is Grainy:

· Used pre-shredded cheese
· Added cheese while sauce was too hot
· Overcooked the sauce

Sauce is Too Thin:

· Didn’t cook roux long enough
· Need to simmer sauce longer to thicken
· Let stand 10 minutes after baking – it will thicken!

Sauce is Too Thick:

· Add more warm milk until desired consistency
· Pasta will absorb sauce as it sits

This mac and cheese is rich, creamy, and guaranteed to be a crowd-pleaser! The combination of three cheeses and the perfect sauce technique ensures restaurant-quality results every time.