CREAMY BAKED MAC AND CHEESE

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Of course! A truly great baked mac and cheese has a luxuriously creamy sauce and a irresistible golden, cheesy top. This recipe uses a classic béchamel (white sauce) base for the creamiest, most stable results—no grainy or separated sauce here!

Ultimate Creamy Baked Mac and Cheese

This recipe is the perfect balance of simplicity and from-scratch excellence.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes
Bake time: 15-20 minutes

Ingredients

For the Pasta:

· 1 lb (16 oz) elbow macaroni, cavatappi, or shell pasta
· 1 tablespoon salt (for the pasta water)

For the Cheese Sauce:

· ½ cup (1 stick / 113g) unsalted butter
· ½ cup (62g) all-purpose flour
· 5 cups (1.2 L) whole milk, warmed slightly*
· 2 teaspoons Dijon mustard
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika, plus more for sprinkling
· Salt and black pepper to taste

For the Cheese:

· 3 cups (12 oz) sharp cheddar cheese, shredded (from a block)
· 2 cups (8 oz) Gruyère cheese, shredded (from a block)
· 1 cup (4 oz) Monterey Jack or Colby Jack cheese, shredded (from a block)

For the Topping:

· 1 cup panko breadcrumbs
· 2 tablespoons unsalted butter, melted
· ¼ cup grated Parmesan cheese

*Why warm milk? Adding cold milk to a hot roux can cause the sauce to become lumpy. Warm it gently in the microwave or a saucepan.

Instructions

Step 1: Prep Work

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Shred Your Cheese: This is the most important step for a smooth sauce! Always shred your own cheese. Pre-shredded bags contain anti-caking agents that can make your sauce grainy and prevent it from melting smoothly.
  3. Cook the Pasta: Bring a large pot of water to a boil. Add 1 tablespoon of salt and the pasta. Cook for 1-2 minutes LESS than the package directions state (it should be al dente). The pasta will finish cooking in the oven. Drain and set aside.

Step 2: Make the Cheese Sauce (Béchamel Base)

  1. Make the Roux: In a large pot or Dutch oven, melt the ½ cup of butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly, for about 1-2 minutes until the mixture is bubbly and fragrant. Do not let it brown.
  2. Add the Milk: Gradually pour in the warm milk, whisking constantly to prevent any lumps from forming.
  3. Thicken the Sauce: Continue to cook, whisking often, until the sauce thickens enough to coat the back of a spoon. This should take 5-8 minutes. It should be smooth and glossy.
  4. Season the Sauce: Whisk in the Dijon mustard, garlic powder, onion powder, paprika, salt, and pepper.
  5. Add the Cheese: Remove the pot from the heat. Gradually add the shredded cheddar, Gruyère, and Monterey Jack cheeses, one handful at a time, whisking until each addition is fully melted and smooth before adding the next.

Step 3: Combine and Assemble

  1. Combine Pasta and Sauce: Add the drained, cooked pasta to the pot of cheese sauce. Stir until every piece of pasta is perfectly coated.
  2. Transfer to Baking Dish: Pour the creamy mac and cheese into the prepared baking dish and spread it evenly.

Step 4: Add the Topping and Bake

  1. Make the Topping: In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese until combined.
  2. Top and Bake: Sprinkle the breadcrumb mixture evenly over the mac and cheese. For extra color, give it a light dusting of paprika.
  3. Bake: Bake, uncovered, for 15-20 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
  4. Rest: Let it rest for 5-10 minutes before serving. This allows the sauce to set slightly.

Visual Guide: The Creamy Sauce Secret

The key to a perfectly smooth sauce is the béchamel base. Here’s a simple breakdown:

flowchart TD
    A[Melt Butter] --> B[Whisk in Flour<br>to make a Roux]
    B --> C[Gradually Add Warm Milk<br>whisking constantly]
    C --> D[Cook until Thickened<br>Sauce coats spoon]
    D --> E[Remove from Heat<br>& Add Cheese]

Tips for the Best Baked Mac and Cheese

· Cheese Blend is Key: Using a blend of cheeses (one for flavor, one for meltiness) creates complexity. Sharp cheddar gives flavor, Gruyère adds a nutty depth, and Monterey Jack makes it extra creamy.
· Don’t Overbake: The goal is to heat it through and brown the topping, not cook it for a long time. Overbaking can cause the sauce to break and become oily.
· Make it Your Own:
· Add Protein: Stir in 2 cups of cooked, diced ham, crumbled bacon, or shredded chicken.
· Add Veggies: Mix in 1-2 cups of steamed broccoli florets, sautéed mushrooms, or caramelized onions.
· Spice it Up: Add a few dashes of hot sauce to the cheese sauce or a pinch of cayenne pepper.
· Make-Ahead: You can assemble the mac and cheese (without the topping) up to a day ahead. Cover and refrigerate. Let it sit at room temperature for 30 minutes before adding the topping and baking. You may need to add 5-10 minutes to the bake time.

This recipe delivers the ultimate comfort food experience: incredibly creamy on the inside with a satisfying, crunchy top. Enjoy

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