Description
This creamy baked mac and cheese recipe features tender elbow macaroni enveloped in a rich, cheesy sauce made with sharp cheddar, milk, and heavy cream. Topped with a crunchy layer of panko breadcrumbs and extra cheese, it is baked to golden perfection for a comforting and classic dish perfect for any meal.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni
Cheese Sauce
- 4 cups shredded sharp cheddar cheese, divided
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
Topping
- 1/2 cup panko breadcrumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
- Boil Pasta: Bring a large pot of salted water to a boil over high heat to prepare for cooking the macaroni.
- Cook Macaroni: Add the elbow macaroni to the boiling water and cook for 8-10 minutes until al dente, following package directions.
- Drain Pasta: Drain the macaroni using a colander and set it aside to prepare the cheese sauce.
- Melt Butter: In a large saucepan, melt the unsalted butter over medium heat to begin the roux base.
- Make Roux: Add the all-purpose flour to the melted butter and whisk continuously for 1-2 minutes until the mixture turns light golden, which cooks out the raw flour taste.
- Add Milk: Slowly pour in the milk while whisking constantly to prevent lumps and create a smooth sauce base.
- Add Cream: Whisk in the heavy cream until smooth and well combined with the milk mixture.
- Thicken Sauce: Cook the sauce over medium heat, stirring often, until it thickens slightly, about 5-7 minutes, forming a creamy béchamel base.
- Season Sauce: Stir in salt, black pepper, garlic powder, onion powder, and paprika to infuse the sauce with flavor.
- Add Cheese: Remove the saucepan from heat and fold in 3 cups of shredded sharp cheddar cheese, stirring until melted and the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the drained macaroni to the cheese sauce and gently stir to coat every piece with the creamy mixture.
- Prepare for Baking: Transfer the mac and cheese mixture to the greased baking dish, spreading it evenly.
- Add Toppings: Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the macaroni.
- Add Breadcrumbs: Evenly distribute 1/2 cup panko breadcrumbs over the cheese layer for a crunchy texture.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes until the topping is golden brown and bubbly.
- Rest: Remove the baked mac and cheese from the oven and let it rest for 5 minutes to set before serving.
- Serve: Serve the creamy baked mac and cheese hot and enjoy this comforting classic meal.
Notes
- For extra flavor, try adding a pinch of smoked paprika or cayenne pepper to the cheese sauce.
- Use sharp cheddar cheese for a more pronounced cheesy taste; mild cheddar can be used for a subtler flavor.
- Panko breadcrumbs give the topping a crispy texture, but regular breadcrumbs can work as well.
- To make ahead, assemble the dish and refrigerate before baking; just add a few extra minutes to bake time if baking straight from the fridge.
- This recipe is best served fresh but leftovers can be stored in the refrigerator for 3-4 days and reheated gently.
