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Irresistibly Creamy Baked Mac and Cheese You Have to Try

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Learn how to make delicious Creamy Baked Mac and Cheese. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 ounces elbow macaroni (or any small pasta shape you love)
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, warmed
  • 1 cup heavy cream
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground nutmeg (optional but adds warmth)
  • 2 cups sharp white cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded (or substitute with mozzarella for milder flavor)
  • 1 cup freshly grated Parmesan cheese, divided
  • 1 1/2 cups panko breadcrumbs
  • Salt and freshly ground black pepper, to taste
  • Chopped fresh parsley for garnish (optional)

If you want to lighten it up a bit, you can swap half the milk for unsweetened almond milk and use a reduced-fat cheese, but I find the richness here makes all the difference in that cozy mouthfeel. Also, if you can’t find Gruyère, a good-quality mozzarella or even a mild fontina will do just fine.

Instructions

  1. Preheat your oven to 350°F. Butter a 9×13-inch baking dish and set aside.
  2. Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, about 7 minutes. Drain and set aside. Don’t overcook, or your mac and cheese will turn mushy once baked.
  3. In a large saucepan over medium heat, melt the butter until foamy. Whisk in the flour to create a roux. Stir constantly for about 2-3 minutes until it turns a light golden color — this cooks out the raw flour taste. I remember Mama Lu never rushed this part; patience here is key.
  4. Gradually whisk in the warmed milk and cream, stirring to keep the mixture smooth. Keep cooking and stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  5. Remove from heat and stir in Dijon mustard, garlic powder, nutmeg, salt, and pepper. Then fold in the cheddar, Gruyère, and half of the Parmesan cheese, stirring gently until all the cheese has melted into a creamy sauce.
  6. Fold the cooked pasta into the cheese sauce until evenly coated. Pour everything into the prepared baking dish, smoothing the top with a spatula.
  7. In a small bowl, mix the panko breadcrumbs with the remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the mac and cheese for that signature crispy crust.
  8. Bake uncovered for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. The smell at this point will take you right back to those warm, cozy kitchens I knew as a child.
  9. Let the mac and cheese rest for 5-10 minutes before serving. This helps it set just enough to serve perfectly without losing that creamy texture.

Find it online: https://claracooking.com/creamy-baked-mac-and-cheese/