Baked Mac And Cheese Recipe

I remember a night when I wanted to serve up creamy comfort and the clock was ticking – this baked mac and cheese recipe came to the rescue! It’s a creamy baked macaroni and cheese that’s rich, cheesy, and hits the spot every time. If you like the recipe, please share it!

Courtney here, your friendly food blogger who’s all about simple, real ingredient meals that the whole family can enjoy, even when time is tight or patience is thin. Trust me, this recipe is a total game-changer for those nights.

This baked mac and cheese recipe is a fan favorite for its irresistibly creamy texture and golden, bubbly top – a crowd-pleaser whether it’s a weeknight dinner or a special occasion treat.

What is Baked Mac And Cheese Recipe?

Baked Mac And Cheese Recipe is a warm, cheesy casserole featuring tender elbow macaroni enveloped in a luscious, creamy cheese sauce. What sets this version apart is its baked finish that forms a delicious golden crust on top, adding delightful texture to every bite. It’s an ultimate comfort food that’s both nourishing and satisfying, made with straightforward pantry ingredients and a blend of cheeses to create that perfect gooey, creamy experience.

Ingredients

• 1 lb dried elbow pasta
• 1/2 cup unsalted butter
• 1/2 cup all purpose flour
• 1 1/2 cups whole milk
• 2 1/2 cups half and half
• 4 cups shredded medium cheddar cheese (divided, freshly shredded preferred)
• 2 cups shredded Gruyere cheese (divided, freshly shredded preferred)
• 1/2 tbsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 1/2 cups panko breadcrumbs (optional for topping)
• 4 tbsp unsalted butter (melted, for topping)
• 1/2 cup Parmesan cheese (shredded, for topping)

Kitchen Equipment Needed

• Large pot for boiling pasta
• Large mixing bowl
• Whisk
• Large saucepan or skillet for cheese sauce
• 3-quart baking dish (9×13 inch works great)
• Oven
• Grater (for shredding cheese)
• Measuring cups and spoons

How to Make Baked Mac And Cheese Recipe?

Step 1:

Preheat your oven to 325°F (163°C). Grease a 3-quart baking dish and set aside.

Step 2:

Bring a large pot of salted water to a boil. Add dried elbow pasta and cook it 1 minute less than package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.

Step 3:

While pasta cooks, shred your cheddar and Gruyere cheeses and divide them into three portions: about 3 cups for the sauce, 1 1/2 cups for mixing, and 1 1/2 cups for topping.

Step 4:

In a large saucepan over medium heat, melt 1/2 cup butter. Stir in the flour and whisk constantly for about 1 minute until the mixture looks like wet sand.

Step 5:

Slowly whisk in about 2 cups of half and half until smooth, then add the remaining half and half and the whole milk. Keep whisking to avoid lumps.

Step 6:

Cook the sauce on medium heat, whisking frequently, until it thickens to a consistency like thin condensed soup.

Step 7:

Remove from heat, season with salt, pepper, and smoked paprika. Stir in 3 cups of shredded cheese (from the cheese divided for this step) until melted and smooth.

Step 8:

Combine the cheese sauce with the cooked pasta in a large bowl, mixing well.

Step 9:

Pour half of the mac and cheese mixture into the prepared baking dish, sprinkle with 1 1/2 cups of shredded cheese, then add the remaining pasta mixture on top.

Step 10:

For the topping, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly on top.

Step 11:

Bake the mac and cheese for about 15-20 minutes or until bubbly and golden on top. For extra crispness, broil briefly, watching closely to avoid burning.

Some Tips!

• Cook the pasta just shy of al dente; it will finish cooking in the oven and stay perfectly tender.
• Use freshly shredded cheese for the creamiest sauce; pre-shredded often contains anti-caking agents that affect melting.
• If you don’t want a crunchy topping, skip the panko and bake the mac and cheese as is, but the topping adds a lovely texture balance.
• Let the mac and cheese cool slightly before baking if you prepare it ahead, then bake longer to heat through.
• Experiment with cheese blends like mozzarella, gouda, or pepper jack for different flavor profiles!

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm gently in the microwave with a splash of milk to restore creaminess, stirring occasionally.

What to Eat With

This creamy baked macaroni and cheese pairs wonderfully with weeknight favorites like Crockpot Meatloaf, Easy Dinners, or even a fresh side salad. For a more indulgent meal, serve alongside Smoky Chipotle Bacon Mac and Cheese or a simple Crockpot Mashed Potatoes—they all make great comfort food companions.

FAQ

Can I use different types of pasta?

Absolutely! While elbow macaroni is classic, penne, ziti, or even cavatappi work well.

Can I prepare this ahead of time?

Yes! Assemble everything but bake later. Refrigerate tightly covered and bake 25-35 minutes until bubbly.

What’s the best cheese for creamy baked macaroni and cheese?

Cheddar and Gruyere are excellent choices for flavor and meltability.

Can I skip the breadcrumb topping?

Yes, you can skip the topping if you prefer, but the breadcrumb adds a nice crunchy texture.

How do I reheat leftovers without drying them out?

Gently reheat with a splash of milk in the microwave or oven to keep it creamy.

Conclusion

If you’re craving that comforting, cheesy goodness with a golden crust, this baked mac and cheese recipe has got your back. It’s creamy, cheesy, and always hits the spot for family dinners or special cozy occasions. Give this baked mac and cheese recipe a try and watch it become your new favorite comfort food classic!