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

Baked Mac and Cheese, a comforting classic. Learn my family's secret for a creamy, cheesy casserole with a perfectly golden, crispy topping. Pure comfort food!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Creamy Sauce Base

01 - 8 tablespoons (1 stick) unsalted butter
02 - 1/2 cup all-purpose flour
03 - 5 cups whole milk

→ Cheese Blend

04 - 4 cups (about 16 oz) sharp cheddar cheese, freshly grated
05 - 2 cups (about 8 oz) Gruyère cheese, freshly grated
06 - 1 cup (about 4 oz) smoked Gouda cheese, freshly grated

→ Pasta & Topping

07 - 1 pound elbow macaroni
08 - 1 cup panko breadcrumbs

→ Flavor Enhancers

09 - 1 tablespoon Dijon mustard
10 - 1/2 teaspoon freshly grated nutmeg
11 - 1 1/2 teaspoons salt, or to taste
12 - 1/2 teaspoon freshly ground black pepper, or to taste

# Instructions:

01 - First things first, get that water boiling for your macaroni. Add a generous amount of salt – it's your only chance to season the pasta itself! Cook it just shy of al dente, maybe a minute or two less than the package says. It'll finish cooking in the oven, and we don't want mushy pasta, hon. I always forget to salt the water the first time, then have to drain and re-boil. Oops! Drain it well, no rinsing needed, we want that starchy goodness.
02 - In a large pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk for about 1-2 minutes until it forms a pale, nutty-smelling paste. This is your roux, the base for our creamy sauce. Don't rush this step; cooking out the raw flour taste is crucial. I once burnt my roux trying to multitask, and the whole kitchen smelled like burnt toast. Learn from my mistakes!
03 - Gradually pour in the whole milk, whisking constantly to prevent lumps. It'll look a little lumpy at first, but keep whisking! Bring the mixture to a gentle simmer, letting it thicken for about 5-7 minutes. You'll feel it thicken, it'll coat the back of a spoon, and honestly, the smell is just divine. This is where the magic happens for your creamy sauce, turning from liquid to luscious.
04 - Remove the pot from the heat. Now, for the best part! Stir in your grated sharp cheddar, Gruyère, and smoked Gouda, a handful at a time, whisking until each addition is completely melted and smooth before adding more. This prevents the cheese from seizing. Add the Dijon mustard, nutmeg, salt, and pepper. Taste it! Does it need more salt? More pepper? This is your sauce, make it sing. I once added all the cheese at once and it clumped into a weird ball, so do it slowly!
05 - Add the drained, slightly undercooked macaroni to the cheese sauce. Stir gently until every single noodle is coated in that glorious, thick, creamy sauce. You want total coverage for this dish. Pour the mixture into a 9x13 inch baking dish. This is where it starts looking like a real meal, a hearty main ready for the oven. Sometimes, I spill a little on the counter here, but hey, that's just part of the home cooking charm, right?
06 - Sprinkle the panko breadcrumbs evenly over the top. Pop it into a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is beautifully golden brown and the sauce is bubbly around the edges. When it comes out, the kitchen will smell like pure comfort. Let it rest for 5-10 minutes before serving. This helps the sauce set a little, making for cleaner scoops. Trust me, waiting is the hardest part, but it's worth it for this comfort food.

# Notes:

01 - Always grate your own cheese; pre-shredded has starches that make it less creamy.
02 - Leftovers are great, but sometimes the sauce can thicken. A splash of milk when reheating helps!
03 - Tried gluten-free pasta once, and it held up surprisingly well, just cook it a minute less.
04 - A sprinkle of fresh chives or a dash of hot sauce right before serving really wakes it up.

# Equipment Needed:

01 - Large pot
02 - whisk
03 - 9x13 inch baking dish
04 - box grater

# Nutrition (Per Serving):

Calories: 550
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 25g

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