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Classic Creamy Baked Macaroni and Cheese

A close-up of a perfectly portioned slice of baked mac and cheese showing creamy interior and a golden-brown, bubbly crust.
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A recipe for rich, creamy baked macaroni and cheese with a browned, bubbly top and a slight crust, suitable for family meals or gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon paprika
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and paprika.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce, stirring until completely melted and smooth. This is your cheese sauce.
  7. Fold the cooked macaroni into the cheese sauce until everything is evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the top of the pasta mixture.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown.
  11. Let the mac and cheese rest for 10 minutes before serving.

Notes

  • Shred your own cheese from blocks for the best melting quality. Pre-shredded cheese contains anti-caking agents that affect creaminess.
  • You can prepare the dish up to the baking step, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • For an extra cheesy crust, reserve 1/2 cup of the shredded Gruyère and sprinkle it over the pasta before adding the breadcrumbs.

Nutrition

Find it online: https://savoryskies.com/best-baked-mac-and-cheese-recipe/