Smooth Creamy Baked Mac and Cheese, Foolproof (Print Version)

Smooth Creamy Baked Mac and Cheese is pure comfort. Learn my foolproof tips for a rich, cheesy dish, perfect for any night. Real home cooking, no fuss.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base & Pasta

01 - 1 pound elbow macaroni
02 - 1/2 cup (1 stick) unsalted butter, plus more for dish
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ The Cheese Blend

05 - 3 cups (about 12 oz) sharp cheddar cheese, freshly grated
06 - 1 cup (about 4 oz) Gruyère cheese, freshly grated
07 - 1/4 cup Parmesan cheese, freshly grated (for topping)

→ Flavor Boosters

08 - 1 teaspoon smoked paprika
09 - 1 teaspoon Dijon mustard
10 - 1/4 teaspoon freshly grated nutmeg
11 - Salt and freshly ground black pepper, to taste

→ Topping

12 - 1 cup panko breadcrumbs
13 - 1 tablespoon unsalted butter, melted

# Instructions:

01 - Okay, first things first, get that water boiling for your macaroni. You want a big pot, lots of water, and don't forget to salt it generously—like the ocean! This is where I always forget to salt the water, honestly, and then I’m kicking myself later. Cook the pasta according to package directions, but aim for al dente, maybe even slightly less. It'll finish cooking in the oven, so we don't want mushy noodles. Drain it well and set it aside; I usually give it a quick rinse with cold water to stop the cooking, but that's just me.
02 - Now for the magic! In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it’s all shimmering and bubbly, whisk in the flour. You’re making a roux, my friend! Keep whisking for about 1-2 minutes until it forms a pale, golden paste and smells a little nutty. This step is super important for a smooth creamy baked mac and cheese; don't rush it, or your sauce might taste floury. I once walked away for 'just a second' and almost burnt it—oops!
03 - Slowly, and I mean *slowly*, pour in the whole milk, whisking constantly as you go. This is crucial for avoiding lumps. If you pour it all in at once, you’ll have a lumpy mess, and nobody wants that! Keep whisking until the sauce is smooth and starts to thicken. It’ll probably take about 5-7 minutes. You'll feel it thicken on your whisk, and it'll coat the back of a spoon. It smells so comforting at this stage, kind of like a warm hug.
04 - Once your white sauce is thick and lovely, take it off the heat. Now, stir in your Dijon mustard, smoked paprika, and a tiny grating of nutmeg. These little additions make *such* a difference to your smooth creamy baked mac and cheese. Season with a good pinch of salt and freshly ground black pepper. Taste it! This is your chance to adjust. I always add a bit more pepper than I probably should, but that’s just my preference.
05 - Here’s the best part! Add your freshly grated sharp cheddar and Gruyère to the warm sauce. Stir, stir, stir until all that glorious cheese is completely melted and incorporated, creating a velvety, smooth creamy baked mac and cheese sauce. Make sure the heat is off, or very low, to prevent the cheese from getting oily or grainy. I remember one time I had the heat too high and had to restart—talk about kitchen chaos!
06 - Gently fold the cooked macaroni into the cheese sauce until every single noodle is coated in that lusciousness. Pour the mixture into your prepared baking dish. In a small bowl, mix the panko breadcrumbs with a tablespoon of melted butter and your grated Parmesan cheese. Sprinkle this mixture evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly. The kitchen will smell incredible, and the smooth creamy baked mac and cheese will be bubbling happily.

# Notes:

01 - Always grate your own cheese for the best, smoothest sauce—pre-shredded cheese is a no-go.
02 - Leftovers are great, but reheat in the oven with a splash of milk, not the microwave!
03 - Try adding a pinch of cayenne pepper for a subtle kick if you like a little heat.
04 - Serve with a crisp green salad to balance the richness of the creamy baked mac and cheese.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 650 kcal
Total Fat: 38g
Total Carbohydrate: 52g
Protein: 28g

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