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Ultra-Creamy Baked Mac and Cheese

A close-up of a white casserole dish filled with bubbly, golden-brown baked mac and cheese, sprinkled with black pepper.

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A rich and creamy oven-baked mac and cheese with a golden, bubbly topping, perfect for a comforting meal or holiday gathering.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyere cheese
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
  3. In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the milk and heavy cream until smooth. Bring the mixture to a simmer, stirring frequently, until it thickens, about 5-7 minutes.
  5. Remove the saucepan from the heat. Stir in the shredded cheddar and Gruyere cheeses until melted and smooth. Season with salt, pepper, and paprika.
  6. Add the drained macaroni to the cheese sauce and stir to combine. Pour the mixture into the prepared baking dish.
  7. In a small bowl, combine the panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the macaroni.
  8. Bake for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly. Let stand for 5 minutes before serving.

Notes

  • For a make-ahead option, prepare the mac and cheese up to the baking step, cover, and refrigerate. Add an extra 10-15 minutes to the baking time.
  • You can substitute other cheeses like Monterey Jack, Colby, or Fontina for variety.
  • For an extra cheesy pull, reserve 1 cup of cheese to sprinkle on top before adding the breadcrumbs.

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