Creamy Baked Mac and Cheese recipe that’s ultra-rich, cheesy, and comforting — with a golden, bubbly top and velvety sauce inside. 🧀✨
🧈 Creamy Baked Mac and Cheese
Ingredients
For the pasta:
1 lb (16 oz) elbow macaroni or cavatappi
1 tablespoon butter
1 tablespoon salt (for pasta water)
For the cheese sauce:
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups whole milk (warm)
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika (optional)
1/2 teaspoon garlic powder
4 cups sharp cheddar cheese, shredded
2 cups mozzarella or Monterey Jack cheese, shredded
1/2 cup grated Parmesan cheese
For topping:
1 cup panko breadcrumbs (or crushed Ritz crackers)
2 tablespoons melted butter
1/2 cup shredded cheddar cheese
🧀 Instructions
Cook pasta:
Bring a large pot of salted water to a boil. Cook macaroni just 1–2 minutes less than package directions (it will finish in the oven). Drain, toss with 1 tablespoon butter, and set aside.
Make the roux:
In a large saucepan, melt 1/2 cup butter over medium heat. Whisk in flour and cook for 1 minute, stirring constantly until bubbly but not brown.
Add milk & cream:
Slowly whisk in warm milk and cream until smooth. Continue cooking, whisking often, until the sauce thickens and coats the back of a spoon (about 5–7 minutes).
Add seasoning & cheese:
Remove from heat. Stir in salt, pepper, paprika, and garlic powder. Add 3 cups cheddar, 1 1/2 cups mozzarella (or Monterey Jack), and 1/4 cup Parmesan — stir until melted and smooth.
Combine pasta and sauce:
Add cooked pasta to the cheese sauce and mix until evenly coated.
Assemble:
Pour into a greased 9×13-inch baking dish. Sprinkle the remaining cheeses on top.
Make topping:
In a small bowl, mix breadcrumbs (or crushed crackers) with melted butter and sprinkle over the top.
Bake:
Bake uncovered at 350°F (175°C) for 25–30 minutes, until golden and bubbly.
Rest & serve:
Let it sit for 5 minutes before serving — the sauce will thicken beautifully.
💡 Tips for Extra Creaminess
Add a spoonful of cream cheese or Velveeta to make it ultra-smooth.
Mix cheeses for flavor — try Gruyère, Gouda, or Colby Jack.
Don’t overbake; just until bubbly and lightly golden on top.