Introduction

Creamy baked mac and cheese is the ultimate comfort food, combining tender pasta with a rich, cheesy sauce and a crispy breadcrumb topping. This recipe delivers a perfect balance of creamy textures and crunchy bites that will satisfy the whole family. Easy to make and guaranteed to please, it’s a classic dish worth mastering.

The image shows a close-up of a white baking dish filled with baked macaroni and cheese. The top layer is golden brown and crispy with some green parsley sprinkled on it. A woman's hand is holding a spoon lifting a portion of macaroni, with gooey, melted cheese stretching from the dish to the spoon. The mac and cheese underneath the crust looks creamy and rich, with tubular pasta coated in thick cheese sauce. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz elbow macaroni (about 4 cups dry)

Salt, for boiling water

4 tbsp unsalted butter, plus more for greasing

1/4 cup all-purpose flour

3 cups whole milk

1 cup heavy cream

2 cups sharp cheddar cheese, shredded

1 cup mozzarella cheese, shredded

4 oz cream cheese, softened

1/2 cup parmesan cheese, grated

1 tsp Dijon mustard

1/2 tsp smoked paprika

1/2 tsp onion powder

1/2 tsp garlic powder

Salt and black pepper, to taste

1 cup panko breadcrumbs

1/4 cup parmesan cheese, grated (for topping)

2 tbsp melted butter

2 tbsp fresh parsley, finely chopped (optional, for garnish)

Instructions

Step 1: Preheat the oven to 375°F (190°C) and grease a 9×13-inch casserole dish with butter.

Step 2: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 6-7 minutes. Drain, toss with a splash of melted butter to prevent sticking, and set aside.

Step 3: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes until bubbling but not browned.

Step 4: Slowly pour in the milk and heavy cream while whisking constantly. Continue whisking until the mixture is smooth and thickened, about 4-5 minutes.

Step 5: Lower the heat and stir in cheddar, mozzarella, cream cheese, and parmesan until fully melted and creamy.

Step 6: Whisk in Dijon mustard, smoked paprika, onion powder, garlic powder, salt, and black pepper. Taste and adjust seasoning. Add a splash more milk if the sauce is too thick.

Step 7: Fold the drained macaroni gently into the cheese sauce until evenly coated. Pour the mixture into the prepared casserole dish and smooth the top.

Step 8: In a small bowl, combine panko breadcrumbs, parmesan, and melted butter until evenly coated. Sprinkle this topping evenly over the mac and cheese. Add chopped parsley if using.

Step 9: Bake on the center oven rack for 22-25 minutes until the topping is golden and the edges are bubbling. For extra crunch, broil for 1-2 minutes, watching closely to prevent burning.

Step 10: Remove from the oven and let sit for 5-10 minutes before serving. Scoop and serve hot.

Tips & Variations

Use a mix of sharp cheddar and Gruyère cheese for a nuttier flavor.

Add cooked bacon or caramelized onions for extra savory layers.

For a spicier kick, mix in a pinch of cayenne pepper or hot sauce to the cheese sauce.

Substitute whole milk with 2% or half-and-half for a lighter version, but keep the cream cheese for richness.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the mac and cheese a day ahead, cover it, and refrigerate. Bake it just before serving, adding a few extra minutes to the bake time if it’s cold from the fridge.

What can I use instead of panko breadcrumbs?

If you don’t have panko, regular breadcrumbs or crushed crackers work well to create a crispy topping. For a gluten-free option, use gluten-free breadcrumbs or crushed nuts.