Creamy Baked Macaroni and Cheese Recipe

Introduction

Creamy Baked Macaroni and Cheese is a comforting classic perfect for any meal. This dish combines tender pasta with a rich, cheesy béchamel sauce and a golden baked top. It’s simple to make and always a crowd-pleaser.

Ingredients

• 2 cups elbow macaroni
• 3 cups sharp cheddar cheese, shredded
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 ½ cups whole milk (or heavy cream for extra richness)
• 1 teaspoon mustard powder
• Salt and pepper, to taste
• ½ cup breadcrumbs (optional, for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cook the elbow macaroni according to package instructions until al dente, then drain and set aside.
2. Step 2: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute to form a roux, stirring constantly to avoid lumps.
3. Step 3: Gradually whisk in the milk or cream, continuing to stir until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
4. Step 4: Remove the sauce from heat and stir in the shredded cheddar cheese, mustard powder, salt, and pepper until the cheese is fully melted and the sauce is smooth.
5. Step 5: Combine the cooked macaroni with the cheese sauce, mixing until the pasta is evenly coated. Pour the mixture into a greased baking dish.
6. Step 6: If using, sprinkle breadcrumbs evenly over the top for a crispy crust. Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
7. Step 7: Let the baked macaroni and cheese rest for a few minutes before serving to allow it to set slightly.

Tips & Variations

• Try mixing cheddar with Gruyère or mozzarella for a creamier texture and more complex flavor.
• Use whole wheat or gluten-free pasta to adapt to dietary needs without sacrificing taste.
• Add cooked bacon, caramelized onions, or chopped jalapeños for extra flavor and texture.
• For a richer sauce, substitute some of the milk with heavy cream or half-and-half.

Storage

Store leftover macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk to loosen the sauce if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other pasta shapes besides elbow macaroni?

Yes, short pasta shapes like shells, penne, or rotini work well and hold the cheese sauce nicely.

How do I prevent the sauce from being too thick or too thin?

Cook the béchamel sauce slowly, adding milk gradually until it reaches a thick but pourable consistency. If it’s too thick, add a little more milk; if too thin, cook a bit longer to reduce.

Creamy Baked Macaroni and Cheese Recipe

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4.6 from 85 reviews

This creamy baked macaroni and cheese is a comforting and classic dish featuring tender elbow macaroni enveloped in a rich, cheesy béchamel sauce, baked to golden perfection with an optional crispy breadcrumb topping. Ideal for a cozy meal, it combines sharp cheddar with creamy milk and a touch of seasoning for a deeply satisfying flavor.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

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Macaroni and Cheese

• 2 cups elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 teaspoons mustard powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cups sharp cheddar cheese, shredded
• 1 cup Gruyère or mozzarella cheese, shredded (optional)

Breadcrumb Topping (Optional)

• 1/2 cup breadcrumbs
• 1 tablespoon melted butter

Instructions

1. Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 7-8 minutes. Drain and set aside.
2. Make Béchamel Sauce: In a large saucepan, melt the butter over medium heat. Gradually whisk in the flour to form a roux and cook for 1-2 minutes until it’s slightly golden and bubbling, but not browned.
3. Add Milk and Seasonings: Slowly whisk in the whole milk, ensuring no lumps form. Add mustard powder, salt, and black pepper. Continue whisking and cook until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
4. Incorporate Cheese: Remove the sauce from heat and stir in the shredded sharp cheddar and optional Gruyère or mozzarella until fully melted and smooth.
5. Combine Pasta and Sauce: Add the drained macaroni into the cheese sauce and mix well to coat all the pasta evenly.
6. Prepare for Baking: Pour the macaroni and cheese mixture into a greased baking dish. If using breadcrumbs, mix them with melted butter and sprinkle evenly over the top for a crispy crust.
7. Bake: Preheat the oven to 350°F (175°C) and bake uncovered for 25-30 minutes or until the top is golden brown and the cheese is bubbling around the edges.
8. Serve: Allow the baked macaroni and cheese to cool for a few minutes before serving to let it set.

Notes

• For a lighter version, substitute whole milk with low-fat milk.
• You can experiment with cheeses—Gruyère adds nuttiness while mozzarella boosts creaminess.
• Make sure to cook pasta just until al dente to avoid mushy texture after baking.
• Breadcrumb topping is optional but adds a delightful crunch.
• If you prefer a thicker sauce, reduce the milk slightly or increase the flour and butter proportion.

Keywords: baked macaroni and cheese, creamy mac and cheese, comfort food, cheesy pasta bake, elbow macaroni recipe