Print

Ultimate Creamy Baked Mac and Cheese with a Golden, Crunchy Topping

Close-up of a square slice of baked mac and cheese recipe showing gooey cheese pull and a golden brown, crunchy breadcrumb topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You need a satisfying, easy baked mac and cheese recipe that delivers a rich, creamy interior and a crisp, golden-brown topping. This recipe is perfect for family dinners, potlucks, or as a holiday side dish.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces sharp cheddar cheese, freshly grated
  • 4 ounces Gruyère cheese, freshly grated
  • 4 ounces Monterey Jack cheese, freshly grated
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until just al dente (about 1 minute less than recommended). Drain the pasta well and set aside.
  3. In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to create a roux. Do not let it brown.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5 to 8 minutes).
  5. Remove the saucepan from the heat. Stir in the dry mustard powder, smoked paprika, pepper, salt, and cayenne pepper, if using.
  6. Add the grated sharp cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. This creates your rich cheese sauce recipe.
  7. Add the cooked, drained macaroni to the cheese sauce and stir gently until the pasta is fully coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 5 minutes before serving this ultimate comfort food.

Notes

  • For the best flavor, always grate your cheese fresh. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • This recipe works well as a holiday side dish or a main course for a family dinner.
  • If you are making this ahead of time, assemble the dish, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking from cold.

Nutrition

Find it online: https://cheffinity.com/baked-mac-and-cheese-recipe/