Go Back
A scoop of homemade baked mac and cheese being lifted from a white baking dish, showing a creamy cheese pull.

Baked Mac and Cheese: The Ultimate Creamy Recipe

Discover the ultimate Baked Mac and Cheese recipe! This guide delivers a perfectly creamy, cheesy sauce with a crispy, golden-brown topping. An easy-to-follow, crowd-pleasing comfort food classic that will become a family favorite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Elbow Macaroni
  • 6 tbsp Unsalted Butter divided
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk warmed
  • 3 cups Sharp Cheddar Cheese freshly shredded
  • 1 cup Gruyère Cheese freshly shredded
  • 1 tsp Dry Mustard Powder
  • 1/2 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 1 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1 cup Panko Breadcrumbs

Equipment

  • 1 9x13 inch Baking Dish
  • 1 Large saucepan or Dutch oven
  • 1 Whisk

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Cook elbow macaroni according to package instructions for al dente, then drain.
  2. In a small bowl, melt 2 tablespoons of butter. Add the Panko breadcrumbs and toss until evenly coated. Set aside.
  3. In a large saucepan or Dutch oven, melt the remaining 4 tablespoons of butter over medium heat. Whisk in the flour and cook for one minute until bubbly.
  4. Gradually whisk in the warm milk. Continue cooking and whisking for 5-7 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Remove the pan from the heat. Slowly stir in the shredded cheddar and Gruyère until melted and smooth. Stir in the dry mustard, paprika, garlic powder, salt, and pepper.
  6. Add the drained macaroni to the cheese sauce and stir to combine. Pour the mixture into the prepared baking dish.
  7. Sprinkle the buttered breadcrumbs evenly over the top. Bake for 20-25 minutes, until the topping is golden brown and the sauce is bubbling.
  8. Let the baked mac and cheese rest for 5-10 minutes before serving to allow the sauce to set.

Notes

Shred Your Own Cheese: For the smoothest sauce, avoid pre-shredded cheese which contains anti-caking agents.
Don't Overcook Pasta: Cooking the pasta al dente prevents it from getting mushy after baking.
Cheese Variations: Feel free to substitute other good melting cheeses like Gouda, Fontina, or Monterey Jack.