Description
This creamy baked mac and cheese recipe features tender elbow macaroni envelopes in a rich, cheesy sauce made from sharp cheddar, milk, and heavy cream. A crispy golden breadcrumb topping adds the perfect contrast. Easy to prepare and packed with comforting flavors, it’s an ideal dish for family dinners or special gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
Topping
- 1/2 cup panko breadcrumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Boil Pasta: Bring a large pot of salted water to a rolling boil over high heat to season the pasta and cook it properly.
- Cook Macaroni: Add the elbow macaroni to the boiling water and cook for about 8-10 minutes or until al dente, following package instructions closely.
- Drain Pasta: Drain the cooked macaroni using a colander and set it aside to remove excess water and keep the pasta firm.
- Make Roux Base: In a large saucepan, melt the unsalted butter over medium heat to create the base for the cheese sauce.
- Add Flour: Once butter has melted, whisk in the all-purpose flour constantly for 1-2 minutes until lightly golden to cook off the raw flour taste.
- Add Milk Gradually: Slowly pour in the milk while whisking continuously to avoid lumps and create a smooth sauce.
- Add Heavy Cream: Stir in the heavy cream and whisk until the mixture is smooth and combined for extra creaminess.
- Thicken Sauce: Cook the sauce over medium heat, stirring frequently for 5-7 minutes until it thickens slightly to coat the back of a spoon.
- Season Sauce: Stir in salt, black pepper, garlic powder, onion powder, and paprika to build depth of flavor in the sauce.
- Add Cheese: Remove the saucepan from heat and fold in 3 cups of shredded sharp cheddar cheese, stirring until completely melted and creamy.
- Combine Pasta and Sauce: Add the drained macaroni into the cheese sauce and gently stir to ensure every piece is evenly coated with the creamy cheese mixture.
- Transfer to Baking Dish: Pour the mac and cheese mixture into the prepared baking dish and spread it evenly for consistent baking.
- Add Cheese Topping: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the mac and cheese base for a cheesy crust.
- Add Breadcrumbs: Evenly distribute the panko breadcrumbs on top of the cheese layer for a crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the top is golden brown and bubbly.
- Rest: Remove from oven and let the baked mac and cheese rest for 5 minutes to set and cool slightly for better serving texture.
- Serve: Serve hot and enjoy this creamy, cheesy baked mac and cheese as a comforting main or side dish.
Notes
- Use sharp cheddar cheese for a stronger cheese flavor; you can also mix in other cheeses like Gruyere or mozzarella for variation.
- Ensure the roux (butter and flour mixture) is cooked properly to avoid a raw flour taste.
- Do not overcook the pasta initially; al dente pasta will hold shape after baking.
- Allow the mac and cheese to rest after baking to thicken further and improve texture.
- For a gluten-free version, substitute the all-purpose flour and breadcrumbs with gluten-free alternatives.
- Feel free to add cooked bacon or sautéed vegetables for added flavor and texture.
