mac and cheese recipe baked
The Best mac and cheese recipe baked
This recipe is also one of those rare dishes that manages to be both indulgent and practical. I use whole milk and sharp cheddar for richness, but I also sneak in a little Greek yogurt for extra protein and a smoother texture. The breadcrumb topping adds just enough crunch to balance the creaminess, and if I’m feeling fancy, I’ll toss in some steamed broccoli or roasted veggies to make it a full meal. It’s filling, satisfying, and honestly, it’s one of those recipes that makes everyone at the table happy—no complaints, just empty plates. Plus, it reheats like a dream, so leftovers are never a problem.
Creamy Baked Mac and Cheese
A rich and comforting baked mac and cheese with a crispy breadcrumb topping. This classic dish is perfect for family dinners or potlucks, offering a creamy texture and gooey cheese in every bite.
🥘Ingredients
- 12 oz elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp mustard powder
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or Monterey Jack cheese
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup grated Parmesan cheese
- ½ tsp paprika (optional)
👨🍳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 according to package instructions until al dente. 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 while whisking continuously to prevent lumps. Cook for 3-5 minutes until the sauce thickens. -
5
Stir in the salt, black pepper, garlic powder, and mustard powder. Remove from heat and add the shredded cheeses, stirring until fully melted and smooth. -
6
Combine the cooked macaroni with the cheese sauce in a large bowl, mixing until evenly coated. Transfer to the prepared baking dish. -
7
In a small bowl, mix the panko breadcrumbs, melted butter, Parmesan cheese, and paprika (if using). Sprinkle 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 any type of cheese for baked mac and cheese?
Yes, you can customize the cheese blend to your preference! Common choices include sharp cheddar, Gruyère, Monterey Jack, or even a mix of mozzarella and Parmesan for extra creaminess. Just avoid pre-shredded cheese, as it often contains anti-caking agents that can make the sauce grainy.
2. How do I prevent my baked mac and cheese from drying out?
To keep it creamy, avoid overbaking—check for doneness when the top is golden and the edges are bubbly (about 20-25 minutes). You can also mix in a splash of milk or heavy cream before baking or cover the dish with foil for the first half of baking to retain moisture.
3. Can I make baked mac and cheese ahead of time?
Absolutely! Assemble the dish (without baking), cover tightly, and refrigerate for up to 2 days. When ready to bake, add 5-10 extra minutes to the cooking time since it’ll start cold. For longer storage, freeze it (unbaked) for up to 3 months—thaw overnight before baking.
4. Why is my mac and cheese sauce lumpy?
Lumpy sauce usually happens if the roux (butter + flour) isn’t cooked long enough or if the cheese is added too quickly. To fix it, whisk the sauce constantly over medium heat, add cheese gradually, and use room-temperature cheese. A splash of warm milk can also help smooth it out.
5. What’s the best pasta shape for baked mac and cheese?
Short, sturdy shapes like elbow macaroni, cavatappi, or shells work best—they hold sauce well and bake evenly. Avoid long pasta (like spaghetti) as it can clump together. Cook the pasta al dente (1-2 minutes less than package instructions) since it’ll soften further in the oven.
