Description
Creamy Baked Mac and Cheese Recipe
Dive into the ultimate comfort food with this creamy, cheesy, golden-brown baked mac and cheese! Perfect for family dinners or potlucks, this dish will leave everyone asking for seconds.
Ingredients
2 cups elbow macaroni (or pasta of choice)
3 tbsp butter
3 tbsp all-purpose flour
2 cups milk (whole milk for creaminess
)
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated
1/2 tsp garlic powder
1/2 tsp paprika
Salt and pepper, to taste
1/2 cup breadcrumbs (optional, for topping)
Fresh parsley, chopped, for garnish
Instructions
Cook the pasta:
Boil macaroni in salted water until al dente. Drain and set aside.
Prepare the sauce:
Melt butter in a saucepan over medium heat.
Stir in the flour and whisk until smooth (1-2 minutes).
Gradually pour in the milk and heavy cream, whisking constantly to avoid lumps.
Cook until the mixture thickens.
Add the cheeses:
Stir in cheddar, mozzarella, and parmesan cheese until melted and creamy.
Season with garlic powder, paprika, salt, and pepper.
Combine:
Mix the cooked pasta with the cheese sauce until fully coated.
Bake:
Transfer to a greased baking dish.
Top with more cheese and breadcrumbs for a crunchy finish.
Bake at 375°F (190°C) for 20-25 minutes, or until bubbly and golden.
Garnish and serve:
Sprinkle with fresh parsley and serve warm.
Pro Tips
Use a mix of cheeses for a richer flavor!
Add crispy bacon bits or caramelized onions for an extra twist.
Enjoy your homemade baked mac and cheese!
Let me know if you want variations!
Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook 2 cups of elbow macaroni in well-salted boiling water until just al dente, then drain and set aside. For the roux, melt 3 tbsp of butter in a large saucepan over medium heat. Whisk in 3 tbsp of all-purpose flour and cook for 1-2 minutes until fragrant and golden. Slowly pour in 2 cups of milk and 1 cup of heavy cream while whisking constantly to create a smooth, lump-free base. Cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon. Reduce heat to low and stir in your shredded cheeses (2 cups cheddar, 1 cup mozzarella) and 1/2 cup grated parmesan until fully melted. Season the sauce with 1/2 tsp garlic powder, 1/2 tsp paprika, salt, and pepper. Combine the sauce with the drained pasta, then pour into your prepared dish. Top with extra cheese and 1/2 cup breadcrumbs for crunch. Bake for 20-25 minutes until the top is golden and the edges are bubbly.
Serving Suggestions
This rich mac and cheese pairs beautifully with simple, fresh sides to balance the meal. Serve it alongside a crisp green salad with a vinaigrette dressing, or with steamed green vegetables like broccoli or green beans. For a classic comfort food spread, pair it with roasted chicken, meatloaf, or pulled pork. To elevate it for a gathering, serve in individual ramekins and garnish with a sprinkle of smoked paprika and fresh chives.
How-to Summary
Boil pasta until al dente. Create a roux with butter and flour. Whisk in milk and cream to make a béchamel. Melt shredded cheeses into the sauce to create the cheese sauce. Combine sauce and pasta, transfer to a baking dish, top with breadcrumbs, and bake at 375°F until golden and bubbly.
Frequently Asked Questions
Can I make this ahead of time? Yes. Assemble the dish, cover, and refrigerate for up to 24 hours before baking. You may need to add 5-10 minutes to the baking time.
Can I use pre-shredded cheese? It’s not recommended. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the creamiest texture, shred blocks of cheese yourself.
How do I reheat leftovers? Reheat in the oven at 350°F covered with foil, or in a saucepan on the stove with a splash of milk to restore creaminess. The microwave can dry it out.
What’s the best pasta to use? Elbow macaroni is classic, but any short pasta with grooves or shapes like cavatappi, shells, or penne will hold the sauce well.
Why is my sauce lumpy? Lumps form if the flour isn’t fully cooked into the roux or if the milk is added too quickly. Ensure you whisk constantly and add the milk in a slow, steady stream.
Common Mistakes to Avoid
Avoid overcooking the pasta, as it will become mushy when baked—always cook to al dente. Do not use high heat when making the cheese sauce, as it can cause the sauce to break or the cheese to become oily. Never add cold cheese directly to a hot sauce; let shredded cheese come to room temperature first for smoother melting. Skipping the step of seasoning the sauce with salt and pepper before baking will result in a bland dish. Finally, do not overbake, as this can dry out the casserole—remove it once it’s bubbly and the top has formed a crust.
Conclusion
This creamy baked mac and cheese recipe is a foolproof path to the ultimate comfort food. By following the detailed steps, avoiding common pitfalls, and using quality, freshly shredded cheese, you can create a spectacular dish that is far superior to any boxed version. It’s a versatile recipe perfect for weeknight dinners or festive gatherings. Experiment with the suggested add-ins and enjoy the rich, cheesy, golden-brown results.