Creamy Baked Mac and Cheese: A Homestyle Comfort Dish (Print Version)
Creamy Baked Mac and Cheese recipe - Get ready for a rich, bubbly, cheesy casserole with a golden, crispy topping. My secret tips for the best comfort food!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pasta & Dairy Base
01 -
1 pound elbow macaroni
02 -
1/2 cup (1 stick) unsalted butter
03 -
1/2 cup all-purpose flour
04 -
4 cups whole milk
→ Cheese Blend
05 -
3 cups shredded sharp cheddar cheese
06 -
1 cup shredded Gruyère cheese
07 -
1/2 cup grated Parmesan cheese (plus extra for topping)
→ Flavor Enhancers
08 -
1 tablespoon Dijon mustard
09 -
1/4 teaspoon ground nutmeg
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
→ Crunchy Topping
12 -
1 cup panko breadcrumbs
# Instructions:
01 -
First things first, get a big pot of water boiling. Add a generous amount of salt – think ocean water, honestly. Once it's bubbling, toss in your elbow macaroni. Cook it for about 2 minutes less than the package directions say. We want it al dente, maybe even a little undercooked, because it's going to finish cooking in the oven, and nobody wants mushy noodles in their Creamy Baked Mac and Cheese, right? Drain it well and set aside.
02 -
In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it’s all bubbly and melted, sprinkle in the all-purpose flour. Whisk constantly for about 1-2 minutes until it forms a smooth paste and starts to smell slightly nutty. This is your roux, the thickening agent for our amazing cheese sauce. Don't let it burn; I almost did once, and it makes the sauce taste off. Keep whisking, you got this!
03 -
Slowly, and I mean slowly, whisk in the whole milk, a little at a time, until smooth. Keep whisking to avoid lumps. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the Dijon mustard, nutmeg, salt, and pepper. Now, gradually add your shredded cheddar, Gruyère, and about half of the Parmesan cheese, stirring until everything is melted and smooth. The kitchen will start smelling absolutely incredible, I swear!
04 -
Pour that glorious, creamy cheese sauce over your drained, slightly undercooked macaroni. Gently stir everything together until every single noodle is coated in cheesy goodness. I always end up with a few rogue noodles escaping the bowl during this step; it's just part of the real kitchen experience! Make sure it’s all evenly mixed before the next step for a perfect Creamy Baked Mac and Cheese.
05 -
Lightly grease a 9x13-inch baking dish. Pour the macaroni and cheese mixture into the prepared dish, spreading it out evenly. Sprinkle the remaining Parmesan cheese and those lovely panko breadcrumbs over the top. If you're feeling extra, a tiny drizzle of melted butter over the breadcrumbs helps them get even crisper. This is where it really starts to look like a proper, homestyle Creamy Baked Mac and Cheese casserole.
06 -
Pop the dish into your preheated oven (375°F or 190°C) and bake for 25-30 minutes, or until the sauce is bubbly around the edges and the topping is beautifully golden brown and crispy. The smell filling your house is the absolute best part, honestly. Try not to peek too much, let that cheesy goodness do its thing! Once it's out, let it rest for 5-10 minutes before serving. It helps the sauce set a little.
# Notes:
01 -
Always salt your pasta water like the ocean, hon. It makes a difference!
02 -
You can totally prep the sauce and pasta a day ahead, then just assemble and bake. Saves so much fuss.
03 -
Ran out of cheddar once, used Colby Jack. It worked, but the flavor was a little milder. Still good, though!
04 -
Serve this with a simple green salad to cut through the richness. A glass of crisp white wine wouldn't hurt either.
# Tools You'll Need:
01 -
Large pot
02 -
large saucepan or Dutch oven
03 -
whisk
04 -
9x13-inch baking dish
05 -
cheese grater
# Nutrition Facts (Per Serving):
Calories: 650 kcal
Total Fat: 38 g
Total Carbohydrate: 52 g
Protein: 28 g