Creamy Baked Mac and Cheese: A Homestyle Comfort Dish (Print Version)

Best Homemade Baked Mac and Cheese: Get my easy recipe for creamy, cheesy pasta with a golden crispy topping. Your ultimate comfort food awaits!

# 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:

→ Base Ingredients

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

→ Cheesy Goodness

05 - 4 cups shredded sharp cheddar cheese (about 16 oz)
06 - 2 cups shredded Gruyère cheese (about 8 oz)

→ Flavor Boosters

07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon freshly grated nutmeg
09 - Salt and freshly ground black pepper to taste

→ Crispy Topping

10 - 1 cup panko breadcrumbs
11 - 1 tablespoon unsalted butter, melted

# Instructions:

01 - Okay, first things first, get a big pot of water boiling. Don't be shy with the salt—it seasons the pasta from the inside out, and honestly, this is where I always forget to add enough! Cook your elbow macaroni according to package directions, but aim for al dente, maybe even a minute or two less. It's going to bake further in the oven, and we don't want mushy pasta, right? Drain it well, don't rinse, and set it aside. You want that starch!
02 - In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You're making a roux here, and it’s crucial. Let it cook for about 1-2 minutes, stirring constantly, until it smells a little nutty and looks like wet sand. Don't let it brown too much, unless you're going for a darker sauce, which I sometimes do when I'm feeling adventurous, but for this creamy baked mac and cheese, keep it light!
03 - Now for the fun part: slowly, I mean *slowly*, pour in the whole milk while continuously whisking. This is where you avoid lumps, so take your time! Keep whisking until the sauce is smooth and starts to thicken, about 5-7 minutes. It should coat the back of a spoon. The aroma at this stage is already starting to smell like pure comfort, I swear!
04 - Reduce the heat to low. Now, add your shredded sharp cheddar and Gruyère cheeses, a handful at a time, stirring until each addition is fully melted and incorporated before adding more. This prevents the cheese from clumping up. Stir in the Dijon mustard, a pinch of nutmeg, salt, and black pepper. Taste it! Adjust seasonings as needed. This is your moment to make it truly yours—sometimes I add a little more pepper if I'm feeling spicy!
05 - Gently fold the cooked macaroni into the cheese sauce until every single noodle is coated in that glorious, creamy goodness. Oops, sometimes I get a little excited and make a mess here, but it's worth it! Pour the mixture into a 9x13 inch baking dish. Try to spread it evenly.
06 - In a small bowl, melt a tablespoon of butter and toss it with your panko breadcrumbs. Sprinkle this mixture evenly over the top of your baked mac and cheese. Pop it into a preheated oven at 375°F (190°C) for 25-30 minutes, or until the sauce is bubbly and the topping is golden brown and crispy. The smell filling your kitchen will be absolutely divine. Let it rest for a few minutes before serving—it lets the sauce set up perfectly!

# Notes:

01 - Always grate your own cheese for the smoothest, creamiest sauce; pre-shredded can make it grainy.
02 - Reheat leftovers gently in the oven with a splash of milk, don't microwave for best results.
03 - Try adding a pinch of cayenne or smoked paprika to the cheese sauce for an extra flavor kick.
04 - Serve with a crisp green salad to balance the richness of the baked mac and cheese.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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