Here’s a classic creamy baked mac and cheese—rich, smooth, and comforting, with a golden top and ultra-creamy center. 🧀🍝
Creamy Baked Mac and Cheese
Ingredients (Serves 6–8)
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 4 tbsp butter
- ¼ cup all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella or Monterey Jack, shredded
- ½ cup Parmesan cheese, grated
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp mustard powder (optional, but great)
Topping (Optional but Delicious)
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 baking dish.
- Cook pasta in salted water until just al dente. Drain.
- Make the roux:
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1 minute (don’t brown).
- Add milk & cream slowly, whisking constantly until smooth.
- Cook until sauce thickens (about 5–7 minutes).
- Reduce heat to low. Stir in cheeses a handful at a time until melted.
- Season with salt, pepper, paprika, and mustard powder.
- Combine sauce with pasta and pour into baking dish.
- Mix topping ingredients and sprinkle evenly over mac and cheese.
- Bake 25–30 minutes, until bubbly and golden on top.
- Rest 10 minutes before serving (this keeps it creamy).
Pro Tips for Ultra-Creamy Mac
✔ Shred cheese yourself (pre-shredded won’t melt as smoothly)
✔ Don’t overbake—overbaking dries it out
✔ Use a mix of cheeses for depth
✔ Slightly undercook pasta before baking
Flavor Variations
- Southern-style: Add a beaten egg to the cheese sauce
- Extra creamy: Stir in ¼ cup cream cheese
- Bacon mac: Add cooked chopped bacon
- Spicy: Add cayenne or jalapeños
If you want, I can also share:
- Soul food mac and cheese
- No-roux version
- Crockpot mac and cheese
- Extra-cheesy stovetop version
Just tell me! 🧀
