Creamy Baked Mac and Cheese: A Rich Family Recipe (Print Version)

Discover my creamy Baked Mac and Cheese recipe, a family favorite perfect for any night. Simple ingredients, golden crust, pure comfort awaits.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ The Pasta & Dairy Base

01 - 1 lb (450g) elbow macaroni
02 - 1/2 cup (113g) unsalted butter
03 - 1/2 cup (60g) all-purpose flour
04 - 4 cups (960ml) whole milk

→ The Cheese Blend

05 - 4 cups (450g) sharp cheddar cheese, freshly grated
06 - 2 cups (225g) Gruyère or Fontina cheese, freshly grated
07 - 1/4 cup (25g) Parmesan cheese, freshly grated (for topping)

→ Flavor Boosters

08 - 1 tsp Dijon mustard
09 - 1/4 tsp ground nutmeg
10 - 1 tsp salt, or to taste
11 - 1/2 tsp black pepper, or to taste

→ Finishing Touches

12 - 1 cup (60g) Panko breadcrumbs

# Instructions:

01 - Grab a large pot and boil your macaroni according to package directions, but here’s the kicker: cook it until it’s just shy of al dente, about 2 minutes less than the package says. We want it firm because it’s going to finish cooking in the oven, soaking up all that cheesy goodness. Trust me, you don’t want mushy pasta; I’ve made that mistake more times than I care to admit! Drain it well and set it aside; don't rinse it, we want that starchy coating.
02 - In a large, heavy-bottomed saucepan or Dutch oven, melt the unsalted butter over medium heat. Once it’s all bubbly, whisk in the flour. This is where the magic starts! Cook this mixture, stirring constantly, for about 1-2 minutes until it forms a smooth paste and smells a bit nutty. Don't let it brown too much, just a light golden color. I once walked away for 'just a second' and came back to a burnt, sad roux. Learn from my culinary misadventures!
03 - Slowly, gradually, whisk in the whole milk, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps, which are nobody's friend. Continue whisking until the sauce is smooth and starts to thicken, about 5-7 minutes. It should coat the back of a spoon. Season this lovely béchamel with a good pinch of salt, pepper, and that essential nutmeg. The smell alone at this stage is divine, honestly.
04 - Take the saucepan off the heat. This is crucial! Add your grated sharp cheddar and Gruyère (or Fontina) to the warm sauce. Stir, stir, stir until all the cheese is completely melted and you have this glorious, gooey, velvety smooth cheese sauce. Stir in the Dijon mustard now too. It’s hard not to just eat it with a spoon at this point, I know! Just resist the urge, it's almost time for the Baked Mac and Cheese.
05 - Pour the slightly undercooked macaroni into the cheese sauce and stir gently to coat every single noodle. Transfer this cheesy pasta mixture into your prepared 9x13 inch baking dish. In a small bowl, mix the Panko breadcrumbs with the grated Parmesan cheese. Sprinkle this mixture evenly over the top of the pasta. That golden, crunchy crust won't make itself! Pop it into a preheated oven at 375°F (190°C) and bake for 25-30 minutes.
06 - You’ll know it’s ready when the top is beautifully golden brown and the cheese sauce is bubbling around the edges. Oh, the aroma! Carefully remove the dish from the oven. This next part is important: let your Baked Mac and Cheese rest for at least 10-15 minutes before serving. Seriously, it helps the sauce set and prevents a cheesy avalanche when you cut into it. I've cut into it too soon and had a messy, albeit delicious, experience. Garnish with some fresh parsley or chives, if you’re feeling fancy!

# Notes:

01 - Don't overcook the pasta before baking, trust me on this.
02 - This Baked Mac and Cheese holds up great as leftovers, even better the next day!
03 - Try smoked paprika if you're feeling adventurous with your Baked Mac and Cheese.
04 - A sprinkle of fresh chives makes this Baked Mac and Cheese feel fancy.

# Tools You'll Need:

01 - Large pot
02 - whisk
03 - 9x13 baking dish
04 - large bowl
05 - cheese grater
06 - heavy-bottomed saucepan or Dutch oven

# Nutrition Facts (Per Serving):

Calories: 550 kcal
Total Fat: 35g
Total Carbohydrate: 40g
Protein: 25g

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