Description
Baked Mac and Cheese is the ultimate comfort food—creamy, cheesy, and perfectly golden on top. This easy oven-baked dish comes together with simple ingredients and a crispy, cheesy crust that makes it irresistible. Whether it’s for a cozy dinner or a special occasion, this mac and cheese will always be a crowd-pleaser.
Ingredients
Units
Scale
- 12 oz elbow macaroni (or any short pasta)
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and black pepper, to taste
- 1 cup panko breadcrumbs (or regular breadcrumbs)
- 1 tbsp olive oil (for crispy topping)
Instructions
- Cook the Pasta
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, following package directions. Drain and set aside.
- Make the Cheese Sauce
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until golden and smooth. Slowly add the milk and heavy cream, whisking continuously to prevent lumps. Let the mixture thicken for about 5-7 minutes.
- Reduce the heat to low, then stir in the cheddar, Gruyère, mustard powder, garlic powder, paprika, salt, and black pepper. Stir until the cheese is fully melted and the sauce is creamy.
- Combine Pasta and Sauce
- Add the cooked pasta to the cheese sauce, stirring until evenly coated. If the sauce feels too thick, add a splash of milk to loosen it up.
- Assemble the Baked Mac and Cheese
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and spread the mac and cheese mixture evenly.
- In a small bowl, mix the breadcrumbs with olive oil, then sprinkle over the top. For extra cheesiness, add a little more shredded cheddar on top.
- Bake
- Bake uncovered for 20-25 minutes, until golden brown and bubbly. If you like a crispier crust, broil for 1-2 minutes, keeping a close eye to avoid burning.
Notes
- Extra creamy version: Add an extra ½ cup of milk or cream for a looser sauce.
- No breadcrumbs? Skip them or use crushed crackers for a crunchy topping.
- Make-ahead tip: Assemble and refrigerate before baking; let it sit at room temp for 20 minutes before baking.
Nutrition
- Calories: 480
- Sugar: 4g
- Sodium: 450mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 65mg