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Ultimate Creamy Baked Mac and Cheese Recipe with Crispy Topping

A spoonful of creamy, cheesy baked mac and cheese recipe being lifted from a casserole dish, showing a golden brown crust.
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This recipe delivers the ultimate comfort food: a creamy, cheesy interior contrasted by a perfectly golden, crispy topping. It is easy to make and ideal for feeding a crowd at holidays or potlucks.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 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. Drain well and set aside. Do not overcook the pasta.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt the 6 tablespoons of butter.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 to 2 minutes until the mixture is smooth and light golden. Do not let it brown.
  5. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, dry mustard, paprika, and cayenne pepper, if using.
  7. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce. Stir until the cheese is completely melted and the sauce is smooth and rich. This is your best cheese sauce for baking.
  8. Add the cooked and drained macaroni to the cheese sauce. Stir gently until all the pasta is evenly coated.
  9. Pour the macaroni and cheese mixture into the prepared baking dish.
  10. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the buttered panko evenly over the top of the macaroni and cheese.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  12. Let the baked mac and cheese rest for 5 to 10 minutes before serving.

Notes

  • For the creamiest result, shred your own cheese. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
  • If you are preparing this for a holiday mac and cheese event, you can assemble the entire dish (steps 1 through 6) a day ahead. Cover and refrigerate. Add 10-15 minutes to the baking time if baking straight from the refrigerator.
  • For a Southern baked mac and cheese flavor, substitute a small amount of the milk with evaporated milk.

Nutrition

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