mac and cheese recipe
The Best mac and cheese recipe
This version is a little lighter than the classic stovetop mac and cheese, but it doesn’t skimp on flavor. I use a mix of sharp cheddar and a little bit of Parmesan for depth, and the whole thing comes together in under 30 minutes. It’s perfect for busy nights when you need something filling but don’t want to spend hours in the kitchen. And because it’s baked, the top gets that nice golden crust that everyone loves. If you’re looking for a go-to recipe that’s easy, crowd-pleasing, and just a little bit healthier, this is the one.
Creamy Baked Mac and Cheese
A rich and comforting classic mac and cheese with a crispy breadcrumb topping. This dish is perfect for a cozy dinner or as a side for your favorite meals.
🥘Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 1/2 cup panko breadcrumbs
- 2 tbsp melted butter
- 1/4 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. -
2
Cook the elbow macaroni in a large pot of salted boiling water until al dente, about 8 minutes. 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 milk and heavy cream, whisking continuously to avoid lumps. Cook for 5-7 minutes until the mixture thickens. -
5
Reduce the heat to low and stir in the shredded cheddar, Gruyère, and Parmesan cheeses until fully melted. Season with salt, pepper, garlic powder, and mustard powder. -
6
Add the cooked macaroni to the cheese sauce and stir until well coated. Transfer the mixture to the prepared baking dish. -
7
In a small bowl, mix the panko breadcrumbs, melted butter, and Parmesan cheese. 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
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Baked Mac and Cheese Works
❓ Frequently Asked Questions About Creamy Baked Mac and Cheese
1. Can I use pre-shredded cheese instead of block cheese for mac and cheese?
Yes, you can use pre-shredded cheese, but block cheese is generally recommended because it melts more smoothly. Pre-shredded cheese often contains anti-caking agents that can make the sauce grainy. If you prefer convenience, pre-shredded cheese will still work—just be aware of the texture difference.
2. How do I prevent my mac and cheese from becoming dry?
To keep your mac and cheese creamy, avoid overcooking the pasta—drain it when it’s al dente. Also, don’t skimp on the cheese sauce; make sure it’s well-emulsified with enough butter, milk, or cream. Baking it covered with foil for part of the time can help retain moisture too.
3. Can I make mac and cheese ahead of time?
Absolutely! You can assemble the mac and cheese up to a day in advance and refrigerate it (unbaked). When ready to serve, bake it as directed, adding a few extra minutes if it’s cold from the fridge. For best results, let it sit at room temperature for 15–20 minutes before baking.
4. What’s the best cheese blend for mac and cheese?
A classic blend includes sharp cheddar for flavor, Gruyère or Monterey Jack for creaminess, and a little Parmesan for depth. Avoid overly mild cheeses, as they can make the dish bland. Experiment with combinations like pepper jack for a kick or Gouda for a smoky twist.
5. How do I fix mac and cheese that’s too thick or too thin?
If your sauce is too thick, whisk in a splash of warm milk or pasta water until smooth. If it’s too thin, simmer it longer to thicken or add a little more cheese. For a quick fix, a slurry of cornstarch and cold water (1 tbsp each) can help thicken it without altering the flavor.
