Creamy Baked Mac and Cheese
A timeless comfort dish, this oven-baked mac and cheese delivers a rich, velvety cheese sauce enveloping tender pasta, topped with a crisp, golden crust. Whether served as the centerpiece of a vegetarian dinner or as a cozy companion to grilled or roasted meats, it’s a crowd-pleasing staple with plenty of room for personal flair.
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Servings: 6
Ingredients
For the pasta:
- 1 pound of elbow noodles
- Ample water for boiling
- A generous pinch of salt for seasoning the boiling water
For the cheese sauce:
- 4 tablespoons of plain unsalted butter
- ¼ cup of standard all-purpose flour
- 3 cups of whole dairy milk
- 1 cup of thick heavy cream
- 1 teaspoon of powdered garlic
- 1 teaspoon of ground mustard seasoning
- ½ teaspoon of ground paprika
- ½ teaspoon of fine salt more if desired
- ½ teaspoon of ground black pepper
- 3 cups of shredded sharp cheddar cheese
- 1 cup of grated mozzarella
- ½ cup of finely grated Parmesan
Optional breadcrumb topping:
- 1 cup of Japanese-style panko breadcrumbs
- 2 tablespoons of melted unsalted butter
- ¼ teaspoon of smoked paprika
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lightly greasing it with butter or nonstick spray.
- In a large pot, bring salted water to a rapid boil. Add the elbow macaroni and cook until just shy of fully tender — about one minute less than the time listed on the package. Drain and set aside.
- Melt the butter in a large saucepan set over medium heat. Whisk in the flour and cook, stirring continuously, for 1 to 2 minutes, until the mixture forms a light roux with a slightly golden hue and begins to bubble.
- Gradually pour in the milk and heavy cream while whisking to prevent lumps. Let the mixture simmer gently, whisking often, until it thickens slightly — this should take about 4 to 6 minutes. Add the garlic powder, mustard powder, paprika, salt, and pepper, stirring to combine.
- Lower the heat to low. Add in the shredded cheddar, mozzarella, and Parmesan, stirring until the cheeses are fully melted and the sauce is smooth and cohesive.
- Fold the drained macaroni into the cheese sauce, ensuring each piece is evenly coated.
- Transfer the mac and cheese mixture into the prepared baking dish, spreading it out into an even layer.
- For the optional topping, stir together the panko, melted butter, and smoked paprika. Sprinkle this mixture evenly over the top of the macaroni.
- Place the dish in the oven and bake uncovered for 20 to 25 minutes, or until the cheese sauce is bubbling and the top is lightly browned. For a more pronounced golden crust, broil during the final 2 to 3 minutes of baking, watching closely to prevent burning.
- Remove from the oven and allow the dish to rest for 5 to 10 minutes before serving, to allow the cheese to set slightly and the flavors to meld.