🧀 Creamy Baked Mac and Cheese
Serves: 6–8 | Prep Time: 15 mins | Cook Time: 25–30 mins
🛒 Ingredients:
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12 oz elbow macaroni (or your favorite pasta shape)
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3 cups sharp cheddar cheese, shredded (divided)
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1 ½ cups milk (whole milk or 2%)
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1 ½ cups heavy cream
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3 tbsp unsalted butter
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3 tbsp all-purpose flour
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1 tsp Dijon mustard (optional, for a flavor boost)
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½ tsp garlic powder
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Salt and pepper, to taste
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1 cup breadcrumbs (panko or regular)
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2 tbsp butter, melted (for topping)
👩🍳 Instructions:
1. Cook Pasta
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Preheat oven to 350°F (175°C).
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Cook macaroni according to package directions until just al dente. Drain and set aside.
2. Make Cheese Sauce (Béchamel)
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In a large saucepan, melt butter over medium heat.
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Whisk in flour and cook for 1–2 minutes, stirring constantly to form a roux.
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Gradually whisk in milk and cream, stirring constantly to avoid lumps.
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Cook until sauce thickens and coats the back of a spoon, about 5 minutes.
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Stir in Dijon mustard, garlic powder, salt, and pepper.
3. Add Cheese
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Remove sauce from heat and stir in 2 ½ cups shredded cheddar until melted and smooth.
4. Combine Pasta and Sauce
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Add cooked pasta to the cheese sauce and stir until fully coated.
5. Assemble & Bake
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Pour pasta mixture into a greased 9×13-inch baking dish.
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Mix breadcrumbs with melted butter, then sprinkle evenly over the top.
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Sprinkle remaining ½ cup cheddar cheese over the breadcrumbs.
6. Bake
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Bake uncovered for 25–30 minutes until bubbly and golden brown on top.
7. Serve
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Let cool 5 minutes before serving.
🍽️ Tips:
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Mix in cooked bacon, caramelized onions, or sautéed mushrooms for extra flavor.
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Swap cheddar for a blend of sharp cheddar, Gruyère, and mozzarella for richness.
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For a crispier topping, broil for 2–3 minutes after baking (watch carefully!).
Want a gluten-free version or a recipe for a three-cheese sauce?
