Cheesy Baked Mac and Cheese: Creamy Dinner Delight (Print Version)

Baked Mac and Cheese, a super creamy, cheesy comfort. This homestyle recipe brings pure joy to the table with a golden crust and rich, velvety sauce.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Main Ingredients

01 - 1 lb elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter, plus 2 tbsp melted for topping
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk
05 - 3 cups (about 12 oz) shredded sharp cheddar cheese
06 - 1 cup (about 4 oz) shredded Gruyere cheese

→ Flavor Boosters

07 - 1 tsp Dijon mustard
08 - 1/2 tsp smoked paprika
09 - 1/2 tsp garlic powder
10 - 1/4 tsp ground nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Crunchy Topping

12 - 1 cup Panko breadcrumbs

# Instructions:

01 - Grab a big pot and fill it with water. Add a generous pinch of salt – seriously, make it taste like the ocean! Bring it to a rolling boil, then toss in your elbow macaroni. Cook it just until it's al dente, which means it still has a little bite to it. We're talking 1-2 minutes less than the package directions, because it's going to finish cooking in the oven. I always forget to salt the water enough, and then I kick myself later. Drain it well, but don't rinse it! We want that starchy goodness to help the sauce cling.
02 - In a large saucepan or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Grab a whisk and stir constantly for about 1-2 minutes. It should form a thick paste and smell a little toasty, like popcorn. This is your roux, the magical base for our creamy sauce! Honestly, this step feels like chemistry, but it's where the magic happens. Don't let it brown too much, just a light golden color is what we're after.
03 - Now for the creamy part! Gradually whisk in the whole milk, a little at a time, making sure to incorporate each addition fully before adding more. This prevents lumps, and trust me, you don't want lumpy cheese sauce! Keep whisking until the sauce starts to thicken and coats the back of a spoon, about 5-7 minutes. It'll smell so rich and inviting at this point. I always get excited here, knowing the deliciousness is coming!
04 - Take the saucepan off the heat. Stir in your shredded sharp cheddar and Gruyere cheeses until they're completely melted and the sauce is smooth and glossy. This is where it gets really dreamy! Add the Dijon mustard, smoked paprika, garlic powder, nutmeg, salt, and black pepper. Stir everything together. Taste it! Adjust seasonings if needed. I always add a tiny bit more pepper because I love that little kick.
05 - Pour your cooked, drained macaroni into the cheese sauce. Stir gently to make sure every single noodle is coated in that luscious, cheesy goodness. It's okay if it gets a little messy; that's just part of the kitchen fun! Pour the whole glorious mixture into a 9x13 inch baking dish. Give it a little shake to even it out. Sometimes I sneak a tiny spoonful here, oops!
06 - In a small bowl, mix the Panko breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the mac and cheese in the baking dish. Pop it into your preheated oven at 375°F (190°C) for about 20-25 minutes, or until the topping is golden brown and crispy, and the sauce is bubbling around the edges. The smell that fills your kitchen at this point? Pure bliss. Let it rest for a few minutes before serving, if you can resist!

# Notes:

01 - Don't use pre-shredded cheese; it often contains anti-caking agents that can make your sauce gritty.
02 - For the creamiest sauce, make sure your milk is at room temperature before adding it to the roux.
03 - If you don't have Gruyere, Fontina or even a good sharp provolone can work as a tasty substitute.
04 - Serve with a crisp green salad to cut through the richness and add a lovely fresh contrast.

# Tools You'll Need:

01 - Large pot
02 - large saucepan or Dutch oven
03 - whisk
04 - 9x13 inch baking dish

# Nutrition Facts (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 60g
Protein: 28g

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