best mac and cheese recipe
The Best best mac and cheese recipe
I love this recipe because it’s flexible. You can use whatever cheeses you have on hand, add in some steamed broccoli or roasted veggies for extra nutrients, or even mix in some cooked chicken or bacon for a heartier meal. My kids don’t even notice the veggies half the time, which is a win in my book. Plus, it reheats beautifully, so leftovers are just as good the next day. Whether you’re feeding a crowd or just looking for an easy, satisfying meal, this mac and cheese is always a hit.
Ultimate Creamy Baked Mac and Cheese
This rich and creamy mac and cheese features a velvety cheese sauce and a crispy breadcrumb topping. Perfect for comfort food lovers, it’s easy to make and always a crowd-pleaser.
🥘Ingredients
- 12 oz elbow macaroni (or any short pasta)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 cup heavy cream, warmed
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/4 tsp cayenne pepper (optional)
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
- 1/2 tsp paprika
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
Cook the macaroni in a large pot of salted boiling water until al dente (about 1-2 minutes less than package instructions). Drain and set aside. -
3
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes to make a roux. -
4
Gradually pour in the warmed milk and heavy cream, whisking continuously to avoid lumps. Cook for 3-5 minutes until the mixture thickens. -
5
Stir in the salt, black pepper, garlic powder, mustard powder, and cayenne (if using). Reduce heat to low and add the shredded cheddar, Gruyère, and Parmesan cheeses. Stir until fully melted and smooth. -
6
Add the cooked macaroni to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish. -
7
In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan cheese, and paprika. Sprinkle the topping evenly over the mac and cheese. -
8
Bake for 20-25 minutes, or until the top is golden brown and the edges are bubbly. Let it rest for 5 minutes before serving.
🔧Equipment
- Large pot
- Colander
- Medium saucepan
- Whisk
- 9×13-inch baking dish
- Mixing bowl
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ultimate Creamy Baked Mac and Cheese Works
❓ Frequently Asked Questions About Creamy Baked Mac and Cheese
1. What’s the best cheese to use for mac and cheese?
The best mac and cheese uses a blend of cheeses for depth of flavor and creaminess. A classic combination includes sharp cheddar (for tang), Gruyère (for nuttiness), and a bit of Parmesan (for umami). Some recipes also add Monterey Jack or fontina for extra meltiness. Avoid pre-shredded cheese—it contains anti-caking agents that can make the sauce grainy.
2. Should I use milk, cream, or a mix for the sauce?
A mix of whole milk and heavy cream (or half-and-half) creates the richest, creamiest sauce. Whole milk alone works but may result in a thinner texture. For extra decadence, some recipes use evaporated milk or even a splash of cream cheese. Avoid skim milk—it lacks the fat needed for a velvety finish.
3. How do I prevent my mac and cheese from being grainy?
Graininess usually comes from overheating the cheese or using pre-shredded cheese. To avoid it:
– Melt the cheese over low heat, stirring constantly.
– Use freshly grated cheese (block cheese melts smoother).
– Add a splash of pasta water or a pinch of cornstarch to the roux to stabilize the sauce.
– Temper the cheese by letting it sit at room temperature before adding it to the sauce.
4. What’s the secret to extra-crispy breadcrumb topping?
For a perfect crunch, toss fresh breadcrumbs (or panko) with melted butter, grated Parmesan, and a pinch of salt. Spread them evenly over the mac and cheese and broil for 2–3 minutes until golden brown. For extra flavor, add garlic powder, smoked paprika, or herbs like thyme. Avoid overcrowding the topping—it should be in a thin, even layer.
5. Can I make mac and cheese ahead of time?
Yes! Assemble the mac and cheese (without baking), cover tightly, and refrigerate for up to 2 days. When ready to bake, let it sit at room temperature for 30 minutes, then add a splash of milk or cream to loosen the sauce. Top with breadcrumbs and bake as usual. For a quicker option, freeze unbaked mac and cheese for up to 3 months—thaw overnight before baking.
