Creamy Baked Mac and Cheese Recipe: My Comfort Classic (Print Version)

Creamy Baked Mac and Cheese Recipe is pure comfort! My easy, cheesy method makes for a rich, bubbly dish. Perfect for any gathering or a cozy night in.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Pasta & Roux Base

01 - Elbow Macaroni (1 pound)
02 - Unsalted Butter (6 tablespoons)
03 - All-Purpose Flour (6 tablespoons)

→ Creamy Sauce Essentials

04 - Whole Milk (3 cups)
05 - Heavy Cream (1 cup)

→ Cheese Powerhouse

06 - Sharp Cheddar, freshly grated (2 cups)
07 - Gruyere, freshly grated (1 cup)
08 - Monterey Jack, freshly grated (1 cup)

→ Flavor Boosters & Topping

09 - Dijon Mustard (1 tablespoon)
10 - Hot Sauce (1/2 teaspoon, optional)
11 - Freshly Grated Nutmeg (1/4 teaspoon)
12 - Kosher Salt (1 teaspoon, or to taste)
13 - Freshly Ground Black Pepper (1/2 teaspoon, or to taste)
14 - Panko Breadcrumbs (1 cup)
15 - Melted Butter (2 tablespoons)

# Instructions:

01 - First up, get a big pot of water boiling for your elbow macaroni. Don't forget to salt it generously – like, really generously, until it tastes like the ocean! This is where I always forget to salt the water properly, and it makes such a difference in the final flavor of your Creamy Baked Mac and Cheese Recipe. Cook it just to al dente, maybe a minute or two less than the package says, because it'll finish cooking in the oven. We want tender, not mushy, pasta.
02 - While your pasta is doing its thing, grab a large, heavy-bottomed pot or Dutch oven. Melt your unsalted butter over medium heat. Once it’s shimmering, whisk in the all-purpose flour. Stir it constantly for about 1-2 minutes until it forms a pale, golden paste and smells a little nutty. This is your roux, the base of our luscious cheese sauce. Don't let it burn, or your whole sauce will taste off! I accidentally scorched a batch once, and the whole kitchen smelled like burnt toast, oops!
03 - Slowly, and I mean *slowly*, whisk in the whole milk and heavy cream, a little at a time. Keep whisking vigorously to avoid any lumps. This step takes a bit of patience, but it's crucial for a smooth sauce. Bring the mixture to a gentle simmer, still whisking, until it thickens enough to coat the back of a spoon. It’ll smell dairy-rich and wonderful, a sign you're on the right track for a truly Creamy Baked Mac and Cheese Recipe. This is where the magic really starts to happen!
04 - Take the pot off the heat. Now for the good stuff! Stir in your grated sharp cheddar, Gruyere, and Monterey Jack a handful at a time, letting each batch melt before adding more. Add the Dijon mustard, a dash of hot sauce (if you’re feeling it!), and a pinch of freshly grated nutmeg, along with salt and black pepper to taste. Keep stirring until everything is gloriously melted and smooth. The aroma at this point is just heavenly, honestly. This is the heart of our Creamy Baked Mac and Cheese Recipe.
05 - Drain your al dente macaroni and add it directly to the pot with the cheese sauce. Stir gently to make sure every single noodle is coated in that cheesy goodness. Pour this magnificent mixture into a 9x13 inch baking dish. I usually butter my dish first to prevent sticking, a little trick I picked up after scraping a whole batch off the bottom once. Smooth out the top. Your kitchen should be smelling pretty amazing right about now, a preview of the deliciousness to come.
06 - In a small bowl, combine your Panko breadcrumbs with a tablespoon or two of melted butter. Sprinkle this evenly over the macaroni. Pop it into your preheated oven (375°F or 190°C) and bake for 20-25 minutes, or until it’s bubbly around the edges and the topping is golden brown and crispy. I usually watch it closely during the last few minutes because I love that extra-golden crust. Let it rest for 10 minutes before serving. This Creamy Baked Mac and Cheese Recipe is worth the wait, I promise!

# Notes:

01 - Grate your own cheese for the smoothest sauce; pre-shredded can make it grainy.
02 - Let leftovers cool completely before storing in an airtight container for 3-4 days in the fridge.
03 - If you're out of Gruyere, Fontina or Gouda make excellent substitutions for a similar rich flavor.
04 - A simple side salad with a tangy vinaigrette cuts through the richness beautifully for a balanced meal.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 42g
Total Carbohydrate: 45g
Protein: 25g

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