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Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 49 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This creamy baked mac and cheese features tender elbow macaroni enveloped in a rich, cheesy sauce made from sharp cheddar, mozzarella, and Parmesan cheeses. Topped with a buttery breadcrumb crust, this comforting classic is baked to golden perfection, delivering a deliciously creamy and crispy texture perfect for family meals.

Ingredients

Pasta

  • 8 oz elbow macaroni

Cheese Sauce

  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground paprika
  • Salt and pepper to taste

Topping (Optional)

  • 1/2 cup breadcrumbs
  • 1 tablespoon melted butter

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly to prevent sticking and set it aside for later use.
  2. Cook Pasta: Boil the elbow macaroni according to the package instructions until al dente. Drain the pasta well and set aside while you prepare the cheese sauce.
  3. Make the Roux: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the 2 tablespoons of flour and cook for 1 to 2 minutes, stirring constantly to form a smooth paste and to eliminate the raw flour taste.
  4. Add Milk and Cream: Gradually pour in the whole milk and heavy cream while whisking continuously. Continue to cook and whisk until the mixture thickens and simmers gently, which should take about 5 minutes.
  5. Melt the Cheeses: Remove the sauce from heat and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until fully melted and smooth, creating a rich cheese sauce.
  6. Season the Sauce: Add mustard powder, garlic powder, ground paprika, and salt and pepper to taste. Stir well to evenly distribute the seasonings. Then remove the sauce from heat.
  7. Combine Pasta and Sauce: Add the cooked elbow macaroni to the cheese sauce and mix thoroughly to coat all the pasta evenly with the creamy sauce.
  8. Transfer to Baking Dish: Pour the cheesy macaroni mixture into the prepared baking dish, spreading it out evenly.
  9. Add the Topping (Optional): In a small bowl, combine the breadcrumbs with the melted butter, then sprinkle this mixture evenly over the top of the macaroni for a crisp, golden crust.
  10. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, until the topping is golden brown and the cheese sauce is bubbly. Allow the baked mac and cheese to cool for 5 minutes before serving to set the texture.

Notes

  • For extra cheesiness, feel free to mix in other cheeses such as Gruyere or Monterey Jack.
  • Breadcrumb topping is optional but adds a lovely crunch.
  • You can prepare the cheese sauce and pasta in advance, then bake just before serving.
  • To make it lower fat, substitute the heavy cream with additional milk and use reduced-fat cheese.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Find it online: https://slsrecipes.com/creamy-baked-mac-and-cheese-recipe-2/