Creamy Baked Mac and Cheese
Rich, ultra-creamy inside with a golden, bubbly top—this is classic comfort food done right
Ingredients (US measures)
Pasta
- 1 lb (450 g) elbow macaroni
- Salt, for boiling water
Cheese Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella or Monterey Jack, shredded
- ½ cup Parmesan cheese, grated
- 1 tsp salt (or to taste)
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp mustard powder (optional but recommended)
Topping (optional but delicious)
- 1 cup breadcrumbs or crushed crackers
- 2 tbsp melted butter
- 2 tbsp Parmesan cheese
Instructions
- Cook the pasta
Boil macaroni in well-salted water until al dente (about 1–2 minutes less than package instructions).
Drain and set aside. - Make the roux
In a large saucepan, melt butter over medium heat.
Whisk in flour and cook for 1–2 minutes until lightly golden (don’t let it brown). - Add milk & cream
Gradually whisk in warm milk, then cream.
Cook, whisking constantly, until the sauce thickens (about 3–5 minutes). - Add cheese & seasoning
Lower the heat. Stir in cheddar, mozzarella, and Parmesan until melted and smooth.
Season with salt, pepper, paprika, garlic powder, and mustard powder. - Combine pasta & sauce
Add cooked macaroni to the cheese sauce and mix until fully coated. - Prepare for baking
Preheat oven to 375°F (190°C).
Transfer mac and cheese to a greased baking dish. - Add topping (optional)
Mix breadcrumbs with melted butter and Parmesan.
Sprinkle evenly over the top. - Bake
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
For extra browning, broil for 2–3 minutes at the end (watch closely!). - Rest & serve
Let it sit for 5 minutes before serving—then enjoy the creamy magic
Tips for Extra Creaminess
- Grate cheese yourself (pre-shredded doesn’t melt as well)
- Don’t overbake
- Add a splash of milk before baking if it looks too thick