Baked Mac and Cheese Creamy

This baked mac and cheese is the kind of creamy hearty comfort that no one ever turns down at my table It has a velvety cheese sauce a crispy golden top and makes even weeknights feel festive Rich cheddar balances with stretchy mozzarella and a kiss of parmesan for unbeatable flavor Baked pasta like this is my go to when I want something comforting and crowd pleasing in under an hour

My family can never resist the crispy panko topping It is the one dish everyone fights over for leftovers

Gather Your Ingredients

• Elbow macaroni: The classic shape that hugs the sauce Use a good brand so it holds up after baking
• Sharp cheddar cheese: Gives that signature mac flavor Go for freshly shredded blocks they melt smoother
• Mozzarella cheese: For extra stretchiness and creamy texture Freshly shredded is best for even melting
• Parmesan cheese: Lends nutty richness and helps the crust brown nicely Real Parmigiano Reggiano makes it pop
• Unsalted butter: Creates a roux for thickening the cheese sauce Use good quality for buttery flavor
• All purpose flour: Thickens the sauce so it clings to every noodle Sift first to avoid lumps
• Whole milk: The base for the creamy sauce Choose full fat for the richest result
• Salt and black pepper: Season and balance the cheese sauce Taste as you go for perfect flavor
• Paprika: Adds subtle warmth and color Smoked or sweet will both work
• Panko breadcrumbs: For a super crunchy topping Try to use fresh for ultimate crispiness

How to Make It

Preheat the Oven:

Lightly grease your baking dish and set the oven to 350 degrees Fahrenheit so it is hot and ready when your mac hits the oven

Boil the Macaroni:

Cook elbow macaroni until just al dente which means it is firm to the bite This keeps the noodles from getting mushy while baking Drain thoroughly and toss with a little oil to prevent sticking while you make the sauce

Make the Roux:

In a large heavy saucepan melt the butter over medium heat until foamy Sprinkle in the flour and whisk constantly for one to two minutes until it just begins to turn a pale gold This step gets rid of any raw flour taste and is key for a polished silky sauce

Build the Cheese Sauce:

Slowly pour in the milk while whisking at all times to avoid lumps Raise the heat to medium high and let it bubble gently As it thickens keep stirring for about five minutes Stir in the salt pepper and paprika Taste to check for seasoning

Melt in the Cheeses:

Take the pan off the heat Add two cups of freshly shredded cheddar all the mozzarella and the parmesan Stir until everything is glossy smooth and totally combined If the cheese is stubborn keep stirring over really low heat until it loosens up

Combine with Noodles:

Tumble your cooked macaroni directly into the sauce and fold gently until every elbow is coated Pour the mixture into the greased baking dish and even out the surface

Add Toppings:

Scatter the last cup of cheddar evenly across the top and cover everything with a thick layer of panko breadcrumbs for the signature crunch

Bake to Perfection:

Move the dish to the center rack and bake for twenty five to thirty minutes You want a golden brown top with bubbling cheesy goodness peeking through Let it cool for about five minutes before scooping to allow everything to settle

You can make it ahead of time and bake when ready to serve My favorite ingredient is sharp cheddar because it gives a bold cheesy flavor that everyone notices My son always sneaks the crispy bits off the edge before dinner hits the table so now I always add extra panko for him

Flavor Boosters

Mix in a handful of cooked bacon diced ham or steamed broccoli for a heartier meal If you are low on cheddar try Colby Jack or Gruyere for a slightly different taste and melt Cheese blends can bring lots of personality to this recipe You can swap panko for regular breadcrumbs but the crunch will be softer

Serving Suggestions

Pair this mac and cheese with a crisp green salad or oven roasted veggies for freshness It also travels well making it a hit at barbecues or family gatherings For a main dish I sometimes stir in cooked shredded chicken or mix with chili for a cozy one dish dinner

Creative Twists

In the fall add roasted pumpkin cubes and a little sage for an autumn spin In spring fold in tender greens like spinach or peas for color and nutrition You can experiment with spicy flavors too by adding a pinch of cayenne or a chopped jalapeno to the sauce

A little patience helps if you want that perfect cheesy stretch Letting everything rest for a few minutes before serving makes the slices hold together beautifully and leaves time for all the flavors to mingle

Recipe FAQs

→ What type of cheese is best for this dish?

Sharp cheddar provides a classic flavor, while mozzarella adds extra meltiness and Parmesan gives depth. Blending all three creates a balanced, creamy sauce.

→ How do you prevent the sauce from curdling?

Whisk the milk in slowly over medium heat and remove the pan from heat before adding the cheeses. This helps achieve a smooth, lump-free sauce.

→ Can you prepare this ahead of time?

Combine the pasta and sauce in the baking dish, cover, and refrigerate. Add the topping just before baking to prevent sogginess.

→ What gives the topping its crunch?

Panko breadcrumbs create a crisp golden layer, especially when combined with a little melted butter before baking for extra crunch.

→ Is it possible to make this dish creamier?

Use whole milk and do not overbake. Adding a bit of extra cheese to the sauce also enhances creaminess.