Creamy Baked Macaroni and Cheese: Rich, Cheesy Comfort Food Classic
By Lucas Morgan
The process of combining a roux with milk and cream creates a silky cheese sauce that clings to macaroni, making every bite satisfying and rich. Creamy Baked Macaroni and Cheese features rich cheddar, mozzarella, and Parmesan, delivering a comforting dish perfect for gatherings.
Using elbow macaroni provides a classic base that captures the cheese sauce well, while a mixture of sharp cheddar and mozzarella creates layers of flavor. The addition of heavy cream ensures a luxurious consistency, while garlic, mustard, and paprika add depth, elevating plain pasta into a comforting dish that resonates with flavor.
During cooking, you'll notice the sauce thickening as you whisk and add cheese, indicating it’s on the right track. Be careful to avoid overheating, which can cause the sauce to separate; cooking on low heat keeps it smooth. If the cheese doesn't melt seamlessly, giving it extra time on low heat should help bring it together.
Serve Creamy Baked Macaroni and Cheese hot from the oven as a hearty main course or a filling side. Leftovers store well in an airtight container for 3 to 4 days, and can easily be reheated in the oven or microwave for a quick meal later.
Why you'll love this recipe
- A homemade cheese sauce gets its richness from heavy cream and a combination of cheeses, ensuring a creamy texture that coats every piece of pasta perfectly.
- The roux technique thickens the sauce smoothly, eliminating the risk of clumps and providing a velvety mouthfeel that elevates this dish far beyond boxed versions.
- Optional panko topping adds a crunchy layer, creating a delightful contrast to the creamy interior and making each bite more satisfying.
- This recipe is highly adaptable, allowing you to experiment by adding vegetables or different cheeses without compromising its creamy consistency.
- Easily made ahead by preparing the components in advance, so you can assemble quickly and have a comforting meal ready to bake whenever you need it.
- Provides a family-friendly dish that’s easy to double or modify for larger gatherings, ensuring everyone leaves satisfied.
Ingredients
- •1 lb elbow macaroni
- •1 water for boiling
- •1 salt for pasta water
- •4 tablespoons unsalted butter
- •0.25 cup all-purpose flour
- •3 cups whole milk
- •1 cup heavy cream
- •1 teaspoon garlic powder
- •1 teaspoon dry mustard powder
- •0.5 teaspoon paprika
- •0.5 teaspoon salt (adjust to taste)
- •0.5 teaspoon black pepper
- •3 cups sharp cheddar cheese, shredded
- •1 cup mozzarella cheese, shredded
- •0.5 cup grated Parmesan cheese
- •1 cup panko breadcrumbs (optional)
- •2 tablespoons melted butter (optional)
- •0.25 teaspoon smoked paprika (optional)
Instructions
- 1
Preheat oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- 2
Bring a large pot of salted water to a boil.
- 3
Cook the elbow macaroni until just al dente (about 1 minute less than package instructions). Drain and set aside.
- 4
In a large saucepan over medium heat, melt the butter.
- 5
Whisk in the flour and cook, whisking constantly, for 1–2 minutes until lightly golden and bubbling.
- 6
Slowly pour in the milk and cream while whisking.
- 7
Continue cooking until the mixture thickens slightly, about 4–6 minutes.
- 8
Stir in garlic powder, mustard powder, paprika, salt, and pepper.
- 9
Reduce heat to low and stir in the shredded cheddar, mozzarella, and Parmesan until melted and smooth.
- 10
Add the cooked macaroni into the cheese sauce and stir well to coat all the pasta.
- 11
Pour the cheesy pasta into the greased baking dish and spread evenly.
- 12
If using, mix panko with melted butter and smoked paprika; sprinkle over the top of the pasta.
- 13
Bake uncovered for 20–25 minutes, or until bubbly and lightly golden on top.
- 14
For a crispier topping, broil for 2–3 minutes at the end.
- 15
Let rest for 5–10 minutes before serving for the best texture.
FAQ
Nutrition (per serving)
Calories
350
Protein
15g
Fat
12g
Carbs
45g
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