Creamy Baked Mac and Cheese
A rich, velvety baked mac and cheese with a golden, crispy breadcrumb topping. This classic comfort food blends perfectly melted cheese sauce with tender pasta, delivering indulgent creaminess balanced by a crunchy crust. Perfect for family dinners, potlucks, or holiday meals.
Equipment
- Large pot for boiling pasta
- Large saucepan or skillet for cheese sauce
- Whisk
- Baking dish (about 9x13 inches)
- Measuring Cups and Spoons
- Wooden spoon or spatula
Ingredients
- 12 oz elbow macaroni (or pasta of choice)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk (warmed)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Dijon mustard (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg (optional)
- 1 cup breadcrumbs (panko or regular)
- 2 tbsp melted butter (for topping)
Instructions
- Cook Pasta:Bring a large pot of salted water to a boil. Add pasta and cook 1-2 minutes less than package instructions until just shy of al dente. Drain and set aside.
- Make Roux:In a large saucepan, melt butter over medium heat. Stir in flour and cook 2-3 minutes, whisking constantly until bubbly and pale golden.
- Prepare Cheese Sauce:Slowly whisk in warm milk, stirring constantly to avoid lumps. Cook until sauce thickens, about 5-7 minutes. Remove from heat. Stir in cheddar, mozzarella, Dijon mustard, salt, pepper, and nutmeg until cheese melts and sauce is smooth.
- Combine Pasta and Sauce:Add drained pasta to the cheese sauce, stirring gently to coat.
- Assemble and Bake:Pour mixture into a greased 9x13 baking dish. Mix breadcrumbs with melted butter, sprinkle evenly over the top. Bake at 350°F (175°C) for 25-30 minutes until bubbly and golden brown.
- Rest and Serve:Let rest for 5 minutes before serving.
Notes
- Cheese: Use freshly shredded cheese for best melting; pre-shredded often contains additives that can affect texture.
- Pasta: Elbow macaroni is traditional but feel free to swap with shells or cavatappi.
- Make Ahead: Assemble the dish but don’t bake; cover and refrigerate up to 24 hours. Bake before serving.
- Freezing: Cool completely, wrap tightly, and freeze up to 2 months. Thaw overnight and bake as usual.
- Topping: For extra crunch, mix panko breadcrumbs with grated Parmesan.
- Dairy Alternatives: Substitute milk with lactose-free or plant-based milk; try vegan cheese for dairy-free versions.