best mac in cheese recipe
The Best best mac in cheese recipe
The best part? It’s not just delicious—it’s also a recipe that works for just about any occasion. Need a quick weeknight dinner? It’s ready in under 30 minutes. Hosting a holiday gathering? Double the batch and watch it disappear. Even my picky eaters can’t resist it, and I feel good knowing they’re getting a decent amount of protein and calcium from the cheese and milk. Plus, I can sneak in whole wheat pasta or add a little spinach without anyone noticing, which makes me feel less guilty about serving it as often as I do. This isn’t just mac and cheese—it’s the kind of dish that makes a house feel like home.
Ultimate Creamy Baked Mac and Cheese
This rich and creamy mac and cheese features a velvety cheese sauce and a crispy breadcrumb topping. It’s the ultimate comfort food, perfect for family dinners or potlucks.
🥘Ingredients
- 12 oz elbow macaroni (or any short pasta)
- 1 tbsp salt (for pasta water)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt (or to taste)
- 1/4 tsp black pepper
- 1/4 tsp cayenne pepper (optional)
- 3 cups shredded sharp cheddar cheese (about 12 oz)
- 1 cup shredded Gruyère or Monterey Jack cheese (about 4 oz)
- 1/2 cup panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp melted butter
- 1/4 tsp garlic powder
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside. -
2
Bring a large pot of water to a boil. Add 1 tbsp salt and the macaroni. Cook according to package instructions until al dente (about 1-2 minutes less than directed). 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 cook off the raw flour taste (this is your roux). -
4
Slowly pour in the warmed milk while whisking continuously to prevent lumps. Cook for 3-5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon. -
5
Reduce heat to low and stir in the Dijon mustard, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne (if using). -
6
Gradually add the shredded cheddar and Gruyère (or Monterey Jack) cheeses, stirring until fully melted and smooth. Remove from heat. -
7
Add the cooked macaroni to the cheese sauce and stir until evenly coated. Transfer the mixture to the prepared baking dish. -
8
In a small bowl, mix the panko breadcrumbs, Parmesan cheese, melted butter, and garlic powder. Sprinkle evenly over the mac and cheese. -
9
Bake for 20-25 minutes, or until the top is golden brown and the edges are bubbly. For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning). -
10
Let the mac and cheese rest for 5 minutes before serving. Garnish with fresh parsley or extra black pepper if desired.
🔧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 type of cheese works best for mac and cheese?
The best mac and cheese recipes use a blend of cheeses for depth of flavor and creaminess. Sharp cheddar (like aged white or yellow cheddar) is a classic choice, but mixing it with Gruyère, Monterey Jack, or even a bit of Parmesan adds complexity. Avoid pre-shredded cheese—it often contains anti-caking agents that can make the sauce grainy. Freshly grated cheese melts smoother and tastes richer.
2. Should I use milk, cream, or a combination for the cheese sauce?
A combination of whole milk and heavy cream (or half-and-half) is ideal for a creamy, velvety sauce. Whole milk alone can make the sauce too thin, while heavy cream alone can be overly rich. For extra richness, some recipes use evaporated milk or a splash of cream cheese. The key is to warm the dairy before adding cheese to prevent the sauce from breaking.
3. How do I prevent my mac and cheese from being grainy or clumpy?
Graininess usually happens when the cheese is added too quickly or at too high a heat. To avoid this:
– Melt butter first, then whisk in flour to make a roux.
– Gradually add warm (not cold) milk while whisking to create a smooth béchamel.
– Lower the heat before adding cheese, and stir constantly until fully melted.
– Avoid boiling the sauce after adding cheese—keep it at a gentle simmer.
4. Is it better to bake mac and cheese or serve it stovetop?
Both methods have their merits! Stovetop mac and cheese is quicker and creamier, while baked mac and cheese develops a crispy, golden top and a firmer texture. For the best of both worlds, make the sauce on the stovetop, then transfer it to a baking dish, top with breadcrumbs or extra cheese, and broil for a few minutes. If baking, slightly undercook the pasta first to prevent mushiness.
5. What’s the secret to extra-crispy breadcrumb topping?
For a perfectly crispy topping:
– Use panko breadcrumbs for extra crunch.
– Mix them with melted butter (or olive oil) and a pinch of salt, garlic powder, or grated Parmesan.
– Spread the mixture evenly over the mac and cheese before baking.
– Broil for 2–3 minutes at the end for a golden, crunchy finish. For extra flavor, add crushed Ritz crackers or crushed potato chips!
