There’s nothing quite like a bubbling, golden-topped dish of Creamy Baked Mac and Cheese. It’s rich, indulgent, and the definition of comfort food. Whether served as a side for holiday dinners or as a main dish on cozy weeknights, this recipe is always a crowd-pleaser.
Made with a velvety cheese sauce, tender elbow macaroni, and a buttery baked crust, it hits that perfect balance of creamy inside and crispy top. This is mac and cheese done right – homemade, soul-warming, and unforgettable.
Why You’ll Love This Recipe
- Ultra creamy, cheesy, and baked to perfection
- No Velveeta — just real, rich cheese
- Perfect for family dinners, potlucks, holidays, or comfort cravings
- Can be made ahead and reheated
- A great base recipe to customize with mix-ins like bacon or jalapeños
Ingredients (U.S. Standard Measurements – Serves 6–8)
- For the Pasta:
- 1 lb elbow macaroni
- Salt, for boiling water
- For the Cheese Sauce:
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 ½ cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional, but adds depth)
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
- For the Topping:
- ¾ cup panko breadcrumbs
- 2 tablespoons melted butter
- ¼ cup Parmesan cheese (optional, for extra crunch)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Cook elbow macaroni until just al dente (about 1–2 minutes less than package instructions). Drain and set aside.
2. Make the Roux
In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for about 1–2 minutes, stirring constantly, to create a smooth roux (no browning).
3. Add Milk and Cream
Gradually whisk in milk and cream. Cook over medium heat, stirring often, until the mixture thickens (about 5–7 minutes).
4. Stir in Cheese
Lower heat. Stir in cheddar, mozzarella, Parmesan, Dijon mustard, garlic powder, salt, and pepper. Stir until completely melted and smooth.
5. Combine with Pasta
Fold the cooked pasta into the cheese sauce until fully coated. Transfer to a greased 9×13-inch baking dish.
6. Add Topping and Bake
In a small bowl, mix panko breadcrumbs with melted butter and Parmesan. Sprinkle evenly over the mac and cheese.
Bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden brown on top.
7. Serve
Let sit for 5 minutes before serving to allow the sauce to set slightly. Enjoy warm with your favorite sides!
Tips & Tricks
- For extra creaminess, stir in a little cream cheese to the sauce.
- Mix cheeses! Try gouda, Monterey Jack, gruyère, or fontina.
- Want spice? Add chopped jalapeños or a dash of cayenne.
- Make it meaty with bacon bits, pulled chicken, or ground beef.
- To prep ahead: assemble, cover, and refrigerate. Bake just before serving.
Nutrition Facts (Estimated per serving – serves 8)
- Calories: 520
- Fat: 29g
- Saturated Fat: 16g
- Carbohydrates: 44g
- Protein: 20g
- Fiber: 2g
- Sugar: 5g
- Sodium: 480mg
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