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If you’re looking for the ultimate comfort food, this Creamy Baked Macaroni and Cheese is guaranteed to become a family favorite. Tender elbow macaroni is coated in a rich, velvety cheese sauce made with butter, milk, cream, and a blend of flavorful cheeses, then baked until the top is beautifully golden and bubbling. Every bite is creamy on the inside with a deliciously cheesy crust on top. Whether you’re serving it as a holiday side dish, a weeknight dinner, or bringing it to a potluck, this homemade mac and cheese always disappears fast!
Prep Time
- Prep: 20 minutes
- Cook: 35 minutes
- Total: 55 minutes
- Servings: 8
Ingredients
For the Pasta
- 1 pound (450 g) elbow macaroni
- 1 tablespoon salt (for boiling water)
For the Cheese Sauce
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Dijon mustard (optional)
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
Cheese Blend
- 2 cups sharp cheddar cheese, shredded
- 2 cups mozzarella cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- ½ cup Parmesan cheese, grated
Topping
- 1 cup shredded cheddar cheese
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 tablespoon grated Parmesan
- Fresh parsley, chopped (optional)
Instructions
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the macaroni until just al dente, about 1–2 minutes less than the package directions. Drain well and set aside.
Step 2: Prepare the Cheese Sauce
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly to remove the raw flour taste.
Gradually whisk in the milk and heavy cream until smooth. Continue cooking, stirring frequently, until the sauce thickens.
Add the garlic powder, onion powder, Dijon mustard, smoked paprika, salt, and black pepper.
Reduce the heat to low and slowly stir in the cheddar, mozzarella, Monterey Jack, and Parmesan cheeses until completely melted and silky smooth.
Step 3: Combine
Add the cooked macaroni to the cheese sauce and gently stir until every piece of pasta is coated with the creamy cheese mixture.
Step 4: Assemble
Preheat the oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish and pour the macaroni mixture into the dish, spreading it evenly.
Mix the panko breadcrumbs with melted butter and Parmesan cheese. Sprinkle over the macaroni, then top with the extra shredded cheddar cheese.
Step 5: Bake
Bake for 25–30 minutes, or until the cheese is bubbling and the top is golden brown. For an extra crispy top, broil for 2–3 minutes at the end, watching carefully to prevent burning.
Allow the macaroni and cheese to rest for 5–10 minutes before serving.
Serving Suggestions
Serve alongside:
- Fried chicken
- BBQ ribs
- Grilled steak
- Roasted vegetables
- Fresh green salad
- Garlic bread
Tips for the Best Mac and Cheese
- Always shred your own cheese for the smoothest sauce.
- Don’t overcook the pasta—it will continue cooking in the oven.
- Mix different cheeses for deeper flavor and a creamier texture.
- Add cooked bacon, diced ham, shredded chicken, or sautéed jalapeños for delicious variations.
- A splash of hot sauce or a pinch of cayenne adds a subtle kick without overpowering the cheese.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven with a splash of milk to restore the creamy texture. You can also freeze the baked macaroni and cheese for up to 2 months and thaw overnight before reheating.
Rich, creamy, cheesy, and topped with a perfectly golden crust, this homemade baked macaroni and cheese is the ultimate comfort food that’s perfect for family dinners, holidays, and special occasions. Every forkful is warm, satisfying, and packed with irresistible cheesy goodness.
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