Creamy Baked Mac and Cheese

Here’s a Creamy Baked Mac and Cheese that’s rich, silky inside with a golden, bubbly top—the kind everyone goes back for 🧀

---

Creamy Baked Mac and Cheese

Serves 6–8

Ingredients

Pasta

• 1 lb (450 g) elbow macaroni or cavatappi

• Salt for pasta water

Cheese Sauce

• 4 tbsp butter

• ¼ cup all-purpose flour

• 3½ cups whole milk (warm)

• ½ cup heavy cream

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika (or smoked paprika)

• ½ tsp dry mustard (optional, but recommended)

• 3 cups sharp cheddar cheese, shredded

• 1½ cups mozzarella, Monterey Jack, or Gruyère, shredded

Topping

• 1 cup shredded cheddar or mozzarella

• ½ cup panko breadcrumbs (optional)

• 2 tbsp melted butter (for topping)

---

Instructions

1. Cook the Pasta
   Cook pasta in well-salted water 1 minute shy of al dente. Drain and set aside.

2. Make the Cheese Sauce

   • Melt butter over medium heat.

   • Whisk in flour and cook 1 minute (do not brown).

   • Slowly whisk in warm milk and cream until smooth.

   • Simmer 3–5 minutes until thickened.

   • Stir in salt, pepper, paprika, and dry mustard.

   • Remove from heat and stir in cheeses until melted and silky.

3. Combine
   Stir pasta into the cheese sauce until fully coated.

4. Assemble
   Transfer to a buttered baking dish.
   Toss breadcrumbs with melted butter and sprinkle over top. Add extra cheese.

5. Bake
   Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden.

6. Rest & Serve
   Let rest 5–10 minutes before serving—this keeps it creamy, not runny.

---

Creaminess Secrets

• Don’t overbake—bubbling edges = done

• Use freshly shredded cheese (pre-shredded won’t melt as smoothly)

• Slightly undercook pasta so it finishes perfectly in the oven

---

Easy Add-Ins

• Crispy bacon or ham

• Caramelized onions

• Jalapeños for heat

• Broccoli or peas

If you want, I can also give you:

• Ultra-creamy Southern-style (no breadcrumbs)

• Baked mac with a crispy cracker topping

• Stovetop-only creamy mac in 15 minutes