Baked Mac and Cheese Recipe

Prep Time 20 mins

Cook Time 30 mins

Rest Time 5 mins

Total Time 55 mins

Cooking Method: Baking

Cuisine: American

Courses: Dinner, Lunch

Difficulty: Intermediate

Cooking Temp: 180 C

Servings: 6

Best Season: All Seasons

Description

Rich, creamy, and irresistibly cheesy, this Ultimate Creamy Baked Mac and Cheese is the perfect comfort food for any occasion. Made with a luscious three-cheese sauce and topped with a golden, buttery breadcrumb crust, it's a crowd-pleaser that’s perfect for family dinners, parties, and holidays.

Ingredients

For the Pasta Base:

400 g elbow macaroni (cooked al dente)

For the Cheese Sauce:

3 tbsp unsalted butter
3 tbsp all-purpose flour
2 ½ cups whole milk (warm)
1 cup heavy cream (room temperature)
1 tsp salt
0.5 tsp black pepper
0.5 tsp smoked paprika
1 tsp Dijon mustard
1.5 cups sharp cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)
0.5 cup Gruyère cheese (shredded)

For the Topping:

1 cup panko breadcrumbs
2 tbsp unsalted butter (melted)
0.25 cup Parmesan cheese (grated)
0.5 tsp paprika (optional, for color)

Instructions

Prepare the Pasta

1
Cook the elbow macaroni according to package instructions until just al dente. Drain and toss lightly with a splash of olive oil to prevent sticking. Set aside.

Make the Roux

2
In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook, whisking constantly, for 1–2 minutes until a thick, bubbling paste forms. Be careful not to brown it.

Create the Cheese Sauce

3
Gradually whisk in the warm milk and cream, ensuring the mixture stays smooth. Continue whisking until it thickens slightly (about 3–5 minutes). Stir in salt, black pepper, paprika, and Dijon mustard. Lower the heat and add the cheddar, mozzarella, and Gruyère cheeses. Stir until melted and creamy.

Combine Pasta and Sauce

4
Add the drained macaroni into the cheese sauce, folding gently to coat every piece thoroughly.

Assemble the Casserole

5
Pour the cheesy pasta mixture into a greased 9x13-inch (23x33 cm) baking dish, spreading it evenly.

Prepare the Topping

6
In a bowl, mix the panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle the breadcrumb mixture evenly over the mac and cheese. Dust with a little paprika if desired.

Bake to Perfection

7
Bake in a preheated oven at 180°C (350°F) for 25–30 minutes or until the topping is golden brown and the sauce is bubbling around the edges.

Rest and Serve

8
Let the mac and cheese rest for about 5 minutes before serving to allow the sauce to thicken slightly.

Note

Cheese Selection: You can substitute Gruyère with Swiss cheese or even Monterey Jack for a slightly different flavor.

Make-Ahead: Assemble the mac and cheese ahead of time without baking. Cover and refrigerate for up to 24 hours. Bake when ready to serve, adding an extra 5–10 minutes to the baking time.

Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in the oven or microwave.

Variations: Add cooked bacon, caramelized onions, or sautéed spinach for extra flavor. For a spicy kick, add 0.5 tsp cayenne pepper to the cheese sauce.

Keywords: baked mac and cheese, creamy mac and cheese, comfort food, easy mac and cheese, homemade

Read it online: https://petitepanini.com/recipe/baked-mac-and-cheese-recipe/