Creamy Baked Mac and Cheese Recipe with a Golden Crumb (Print Version)

This Baked Mac and Cheese Recipe brings back memories. Learn to make this creamy, cheesy dish with a crispy topping, perfect for any meal.

# Recipe Info:

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

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb elbow macaroni
02 - 8 tbsp unsalted butter, divided
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheese Powerhouse

05 - 3 cups sharp cheddar cheese, grated (about 12 oz)
06 - 1 cup Gruyère cheese, grated (about 4 oz)

→ Flavor Enhancers

07 - 1 tsp smoked paprika
08 - 1 tsp dry mustard powder
09 - 1/4 tsp freshly grated nutmeg
10 - Salt and freshly ground black pepper, to taste

→ Crumb Topping

11 - 1 1/2 cups Panko breadcrumbs
12 - 2 tbsp unsalted butter, melted

# Instructions:

01 - First things first, preheat your oven to 375°F (190°C). Grab a large pot and cook your elbow macaroni according to package directions, but aim for *al dente* – a little firm. Seriously, it's going to finish cooking in the oven, so don't let it get mushy now! This is where I always forget to salt the water, leading to slightly bland pasta, oops. Drain it well and set it aside; a little residual water is okay, but not too much. Get your casserole dish ready too, maybe give it a quick spray.
02 - In a large saucepan or Dutch oven, melt 6 tablespoons of unsalted butter over medium heat. Once it’s bubbly, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it smells a little nutty and turns a pale golden color. This step is crucial for avoiding a floury taste, and honestly, a lumpy sauce. I once rushed this, and the whole dish tasted a bit... raw. Learn from my mistakes, friend!
03 - Slowly, and I mean *slowly*, pour in the whole milk, whisking continuously to prevent any lumps from forming. This is where patience is a virtue, my friend! Keep whisking until the sauce thickens and starts to bubble gently, about 5-7 minutes. It should coat the back of a spoon. When I see it getting all creamy and luscious, I know we're on the right track for a truly dreamy mac and cheese. It smells so good at this point!
04 - Remove the saucepan from the heat. Now for the good part! Stir in your grated sharp cheddar, Gruyère, smoked paprika, dry mustard, and a tiny grating of nutmeg. Keep stirring until all the cheese has melted into a smooth, glorious sauce. Season generously with salt and freshly ground black pepper. Taste it! Does it need more salt? More pepper? This is your kitchen, hon, make it perfect for *you*. I once added too much pepper and had to add a little more milk to balance it out, so taste as you go!
05 - Add your drained macaroni to the cheese sauce, stirring gently to make sure every single elbow is coated in that creamy goodness. Pour the whole delicious mixture into your prepared casserole dish. It's going to look amazing, trust me. This is the point where I usually sneak a little spoonful, just to "test" it, of course. Don't worry about making a mess; kitchen chaos is part of the fun, right?
06 - In a small bowl, combine the Panko breadcrumbs with the remaining 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of your mac and cheese. Pop it into your preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly around the edges. When it comes out, the smell alone is enough to make you swoon. Let it rest for 5-10 minutes before serving; it helps the sauce set up a bit. Enjoy your incredible Baked Mac and Cheese Recipe!

# Notes:

01 - Always grate your own cheese for the smoothest, creamiest sauce – pre-shredded can be gritty.
02 - Don't overcook your pasta initially; it bakes more in the oven and you want it al dente.
03 - Taste your cheese sauce *before* adding the pasta to adjust seasonings perfectly.
04 - For an extra flavor kick, infuse your milk with an onion half and a bay leaf before adding it to the roux.

# Equipment Needed:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch casserole dish

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 35g
Protein: 18g

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