Description
Learn how to make delicious Creamy Baked Mac and Cheese. Easy recipe with step-by-step instructions.
Ingredients
Scale
- 12 ounces elbow macaroni (about 3 cups uncooked)
- 3 cups whole milk (for creaminess; substitute with 2% or unsweetened almond milk if needed)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups shredded sharp cheddar cheese (feel free to mix in Monterey Jack or Colby for a milder flavor)
- 1 cup shredded mozzarella cheese (for extra melty goodness)
- 1/2 teaspoon mustard powder (helps bring out the cheese flavor; can omit if unavailable)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs (for the crispy topping; use crushed crackers as a substitute)
- 1 tablespoon olive oil or melted butter (to toss with breadcrumbs)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray. This step ensures your mac and cheese doesn’t stick and makes cleanup easier.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7 minutes. Drain and set aside. I like to slightly undercook the pasta because it will absorb some sauce during baking—this was a trick I learned hosting budget-friendly dinners in college.
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly. This roux forms the base of your creamy sauce and cooking it removes the raw flour taste.
- Slowly pour in the milk while whisking continuously to avoid lumps. Keep whisking until the sauce thickens and starts to bubble gently, around 6-8 minutes. You want it to coat the back of a spoon—think of it like a warm, velvety hug for your pasta.
- Remove the sauce from heat and stir in the mustard powder, garlic powder, onion powder, salt, and pepper. Then, add the shredded cheddar and mozzarella cheeses in batches, stirring until melted and smooth. If your sauce seems too thick, add a splash more milk to loosen it up.
- Combine the cooked macaroni with the cheese sauce in a large bowl, mixing thoroughly to ensure every noodle gets coated. This is the point where I often sneak a little taste to check seasoning—sometimes a pinch more salt or pepper really elevates the dish.
- Pour the cheesy macaroni into your prepared baking dish and smooth the top. In a small bowl, toss the panko breadcrumbs with olive oil or melted butter until evenly coated, then sprinkle them over the mac and cheese. This topping creates that golden, crunchy contrast that makes the dish so satisfying.
- Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbling around the edges. If you notice the breadcrumbs browning too quickly, tent the dish with foil halfway through baking.
- Let the mac and cheese rest for 5-10 minutes before serving. This resting time helps the sauce thicken up and makes it easier to serve. Plus, it gives you a moment to appreciate all the comforting aromas filling your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Baked Mac and Cheese, recipe, cooking, food
