Creamy Homestyle Baked Mac and Cheese (Print Version)

Homemade Baked Mac and Cheese: The BEST recipe for creamy, cheesy pasta with a golden, crispy topping. Your ultimate comfort food craving is here!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Creamy Base

01 - 1 pound elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheese Blend

05 - 4 cups (about 1 pound) sharp cheddar cheese, freshly grated
06 - 2 cups (about 1/2 pound) Gruyère cheese, freshly grated
07 - 1 cup (about 1/4 pound) Monterey Jack cheese, freshly grated

→ Flavor Boosters

08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon freshly grated nutmeg
10 - 1 teaspoon garlic powder
11 - 1 teaspoon onion powder
12 - 1 teaspoon salt (or to taste)
13 - 1/2 teaspoon freshly ground black pepper (or to taste)

→ Topping & Garnish

14 - 1 1/2 cups Panko breadcrumbs
15 - 1/2 cup grated Parmesan cheese
16 - 1 tablespoon olive oil (optional)
17 - Fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, get a big pot of water boiling. Add a generous pinch of salt – this is where the pasta gets its first layer of flavor, and honestly, I always forget to salt the water enough. Cook your elbow macaroni according to package directions, but aim for al dente, maybe even slightly undercooked. Remember, it'll bake in the oven later, so we don't want mushy pasta! Drain it well, don't rinse it, and set it aside. You'll see the steam rising, and that's your cue that the magic is about to begin.
02 - In a large, heavy-bottomed pot or Dutch oven, melt your butter over medium heat. Once it's shimmering, sprinkle in the flour. Whisk, whisk, whisk! You're making a roux, and this is where you build the foundation of your creamy sauce. Keep whisking for about 1-2 minutes until it forms a smooth paste and smells a little nutty, like toasted flour. My first few times, I almost burned the roux, so keep an eye on it! It should be a pale golden color, not brown.
03 - Gradually, and I mean *gradually*, pour in the whole milk, whisking continuously to prevent lumps. This is key for a silky smooth sauce! Bring it to a gentle simmer, still whisking, until the sauce thickens enough to coat the back of a spoon. It feels so satisfying when it starts to thicken, almost like a little kitchen victory! Reduce the heat to low, then stir in your Dijon mustard, nutmeg, garlic powder, onion powder, salt, and pepper. Give it a good taste here; you want those seasonings to sing.
04 - Now for the best part! Remove the pot from the heat. Add your grated cheddar, Gruyère, and Monterey Jack cheeses a handful at a time, stirring until each addition is fully melted and smooth before adding more. This prevents the cheese from clumping up. I remember one time, I dumped it all in at once and ended up with a slightly lumpy situation – oops! The aroma of melting cheese is just incredible at this stage, it makes the whole kitchen smell amazing.
05 - Once your cheese sauce is gloriously smooth and creamy, add the cooked, drained macaroni to the pot. Stir it gently until every single piece of pasta is coated in that luscious, cheesy goodness. Transfer this mixture into your prepared 9x13 inch baking dish. Don't worry if it's a little messy; that's just part of the charm of a homemade dish. Spread it out evenly, admiring your handiwork.
06 - In a small bowl, mix the Panko breadcrumbs with the grated Parmesan cheese and a tiny drizzle of olive oil (optional, but it helps with crispiness). Sprinkle this mixture evenly over the top of your macaroni. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and crispy, and the sauce is bubbly around the edges. When you pull it out, it should look and smell like pure comfort, a truly golden masterpiece.

# Notes:

01 - Always grate your own cheese; pre-shredded has weird additives that affect melt.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; reheat gently in the oven.
03 - Try adding a pinch of cayenne to the cheese sauce for a subtle kick of warmth.
04 - Serve with a crisp green salad to balance the richness, it's a game changer.

# Tools You'll Need:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish
05 - grater

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 28g

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