oven baked macaroni and cheese recipe

Written BySheba G Updated On
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The Best oven baked macaroni and cheese recipe

I have been making this oven baked macaroni and cheese for years and it is always a hit with my family. My kids love the creamy cheese sauce and the crispy golden top. This recipe is perfect for weeknight dinners or for bringing to a potluck. It uses simple ingredients you probably already have in your kitchen and it is a great way to get some calcium and protein into your kids. The whole wheat pasta option adds a bit of fiber too.

Creamy Oven Baked Macaroni and Cheese

4.8 from 735 votes

This classic oven baked macaroni and cheese features a rich and creamy cheese sauce made with sharp cheddar and a crunchy breadcrumb topping. It is baked until bubbly and golden brown for the ultimate comfort food.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pasta

8 ounces elbow macaroni
1 tablespoon salt for pasta water

For the Cheese Sauce

4 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 cup heavy cream
3 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Preheat oven to 375 degrees F.
2Bring a large pot of salted water to a boil. Cook the macaroni according to package directions until al dente. Drain and set aside.
3In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly.
4Gradually whisk in the milk and heavy cream. Continue whisking until the sauce thickens, about 3 to 5 minutes.
5Remove the saucepan from the heat. Stir in the shredded cheddar cheese, salt, pepper, and paprika until the cheese is melted and the sauce is smooth.
6Add the cooked macaroni to the cheese sauce and stir to coat evenly.
7Pour the macaroni mixture into a greased 9×13 inch baking dish and spread it out evenly.
8In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle the mixture over the macaroni.
9Bake for 20 to 25 minutes, or until the sauce is bubbly and the top is golden brown. Let it cool for 5 minutes before serving.

🔧Equipment

Large pot
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 85mg🧂Sodium: 680mg🌾Total Carbs: 35g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a healthier version, use whole wheat pasta and reduce the cheese to 2 cups. You can also add cooked bacon or broccoli for extra flavor.

Watch Video Of How Creamy Oven Baked Macaroni and Cheese Works

This oven baked macaroni and cheese is a reliable recipe that always delivers. It is creamy, cheesy, and has a wonderful crunchy top. I hope your family enjoys it as much as mine does.

❓ Frequently Asked Questions About Creamy Oven Baked Macaroni and Cheese

1. Can I use a different type of cheese?

Yes, you can substitute or mix cheeses. Gruyere, Monterey Jack, or Colby work well. Sharp cheddar gives the best flavor.

2. How do I prevent the sauce from being grainy?

Make sure to shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that can make the sauce grainy. Also, do not overheat the sauce after adding the cheese.

3. Can I make this macaroni and cheese ahead of time?

Yes, you can assemble the dish, cover it, and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking and increase the baking time by about 10 minutes.

4. How do I get a crispy topping?

Use panko breadcrumbs mixed with melted butter. Bake uncovered and if the top is not brown enough, you can broil it for the last 1 to 2 minutes.

5. Can I freeze this baked macaroni and cheese?

Yes, you can freeze it before or after baking. If freezing before baking, do not add the topping. Thaw in the refrigerator overnight, add the topping, and bake as directed. If freezing after baking, let it cool completely, wrap tightly, and freeze for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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