Creamy Baked Mac and Cheese: Golden, Bubbly Goodness (Print Version)

Discover my family's favorite creamy baked mac and cheese recipe. A golden, bubbly dish that brings comfort with every cheesy, delicious bite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 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 - 5 cups whole milk

→ Cheese Blend

05 - 4 cups (about 1 pound) sharp cheddar cheese, freshly grated
06 - 2 cups (about 1/2 pound) Gruyère cheese, freshly grated

→ Flavor Boosters

07 - 1 teaspoon smoked paprika
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon salt (or to taste)
10 - 1/2 teaspoon black pepper (or to taste)

→ Finishing Touches

11 - 1 cup breadcrumbs (panko recommended)

# Instructions:

01 - Get a big pot of water boiling, and don't forget to salt it generously – it's your only chance to season the pasta itself! Cook the elbow macaroni according to package directions, but aim for slightly under al dente. It's going to finish cooking in the oven, and we definitely don't want mushy pasta. I always set a timer, because I've definitely overcooked it more times than I care to admit, resulting in a less-than-stellar texture for my creamy baked mac and cheese. Drain it well, but don't rinse it; we want that starch to help the sauce cling.
02 - In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it’s shimmering, whisk in the all-purpose flour. Keep whisking constantly for about 1-2 minutes until it forms a pale, golden paste. This is your roux, the magical thickening agent! This is where I once got distracted and almost burned it, which, trust me, makes the whole dish taste off. A good roux is crucial for that smooth, creamy baked mac and cheese sauce, so give it your full attention here.
03 - Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously to prevent any lumps. Seriously, a little at a time! Bring the mixture to a gentle simmer, still whisking, until it thickens to a consistency that coats the back of a spoon. It should smell wonderfully rich and dairy-like at this point. This step takes a bit of patience, but it’s what makes the sauce for this creamy baked mac and cheese so incredibly velvety. Don't rush it!
04 - Remove the béchamel from the heat. Now for the fun part! Stir in your grated sharp cheddar and Gruyère cheeses, a handful at a time, until completely melted and smooth. Add the smoked paprika and Dijon mustard, along with a good pinch of salt and pepper. Taste it here! Does it need more salt? More pepper? This is your chance to adjust. I always sneak a little spoonful at this stage; it's irresistible. This is the heart of your creamy baked mac and cheese!
05 - Add the cooked elbow macaroni to the glorious cheese sauce, stirring gently until every single piece is coated in that lusciousness. Pour the mixture into a 9x13 inch baking dish. Sometimes I get a little messy here, with cheese sauce dripping on the counter, but hey, that's just part of the kitchen chaos! Sprinkle the breadcrumbs evenly over the top. This is going to give us that amazing crispy crust on our creamy baked mac and cheese.
06 - Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and bubbly, and the sauce is deliciously hot. You'll know it's ready when your kitchen smells like pure comfort and happiness. Let it rest for 5-10 minutes before serving; it helps the sauce set up a little, making for easier, less messy scoops. The golden, bubbly crust is what makes this creamy baked mac and cheese truly sing!

# Notes:

01 - Always cook your pasta slightly under al dente for baked mac and cheese; it finishes cooking in the oven and prevents mushiness.
02 - Leftovers are fantastic! Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or in the oven for best texture.
03 - No Gruyère? Sharp white cheddar works beautifully for that nutty depth. I've even used smoked gouda for a different vibe, and honestly, it was pretty great.
04 - Serve this creamy baked mac and cheese with a simple green salad to cut through the richness, or alongside some crispy fried chicken for a truly indulgent meal.

# 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
Total Fat: 38g
Total Carbohydrate: 50g
Protein: 30g

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