Creamy Homestyle Baked Mac and Cheese for Family Dinners (Print Version)

Warm up with our Homestyle Baked Mac and Cheese recipe. Rich, cheesy, and deeply comforting, it's a family favorite that brings everyone to the table.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian (can be made GF with GF pasta/flour)

# Ingredients:

→ Pasta & Dairy Base

01 - 1 lb (450g) elbow macaroni
02 - 4 tbsp (56g) unsalted butter
03 - 1/4 cup (30g) all-purpose flour
04 - 3 cups (720ml) whole milk
05 - 1 cup (240ml) heavy cream

→ Cheesy Goodness

06 - 3 cups (340g) sharp cheddar cheese, freshly grated
07 - 1 cup (115g) Gruyère cheese, freshly grated
08 - 1 cup (115g) Monterey Jack cheese, freshly grated

→ Flavor Boosters

09 - 1 tsp Dijon mustard
10 - 1/4 tsp ground nutmeg
11 - 1/2 tsp garlic powder
12 - 1/2 tsp onion powder
13 - 1 tsp salt (or to taste)
14 - 1/2 tsp black pepper (or to taste)

→ Crumb Topping

15 - 1 cup Panko breadcrumbs
16 - 2 tbsp (28g) unsalted butter, melted

# Instructions:

01 - First things first, get that elbow macaroni boiling! Use a big pot, fill it with plenty of water, and don't forget to salt it generously – like the ocean, remember? This is where I always forget, and then my noodles are just... there. Cook it until it’s perfectly al dente, usually a minute or two less than the package says, because it's going to bake further. Drain it, but don't rinse! We want that starchy goodness to help the sauce cling. Set it aside.
02 - Now for the sauce base. 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 want to cook this mixture, called a roux, for about 1-2 minutes until it smells a little nutty and loses that raw flour scent. This is crucial for a smooth sauce. I once rushed this, and the sauce had a weird floury aftertaste – oops!
03 - Slowly, and I mean *slowly*, pour in the whole milk and heavy cream while continuously whisking. This prevents lumps, which are the absolute bane of a good cheese sauce! Keep whisking until the sauce starts to thicken and coats the back of a spoon. It’ll smell creamy and rich, a truly comforting aroma. Don't walk away now, it needs your attention!
04 - Reduce the heat to low, then gradually add your freshly grated cheeses – the sharp cheddar, Gruyère, and Monterey Jack. Add a handful at a time, stirring until each batch is fully melted and incorporated before adding more. This prevents the cheese from clumping up. I once dumped it all in, and it turned into a giant cheese blob, not ideal for our Homestyle Baked Mac and Cheese!
05 - Now for the flavor boosters! Stir in the Dijon mustard, a pinch of nutmeg, garlic powder, onion powder, salt, and black pepper. Taste it! This is your moment to adjust. Does it need more salt? A little more pepper? Once you’re happy, gently fold in your cooked macaroni until every noodle is lovingly coated in that glorious, creamy cheese sauce. It should look like a golden river of deliciousness.
06 - Pour the macaroni mixture into a buttered 9x13 inch baking dish. In a small bowl, combine the Panko breadcrumbs with melted butter, then sprinkle this evenly over the top. Pop it into a preheated oven at 375°F (190°C) for about 20-25 minutes, or until it’s bubbly around the edges and the topping is golden brown and crispy. Let it rest for 5-10 minutes before serving. That crispy, bubbly top is what makes this Homestyle Baked Mac and Cheese utterly irresistible!

# Notes:

01 - Always grate your own cheese! Pre-shredded has cellulose that makes your sauce grainy, and you’ll regret it, trust me.
02 - Don't overcook your pasta initially; it'll continue to cook in the oven, and nobody wants mushy mac.
03 - A tiny bit of Dijon mustard is a secret weapon for boosting cheese flavor without making it taste like mustard.
04 - For meal prep, assemble the mac and cheese the day before and bake just before serving for the freshest taste.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - measuring cups and spoons
06 - cheese grater

# Nutrition (Per Serving):

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

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