Creamy Baked Mac and Cheese: A Homestyle Classic (Print Version)

Rich, creamy baked mac and cheese recipe that brings back memories. Learn my simple tricks for a cheesy, comforting dish your family will adore.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 pound elbow macaroni
02 - 6 tablespoons unsalted butter, divided
03 - 1/2 cup all-purpose flour
04 - 4 cups whole milk

→ Cheese & Flavor Essentials

05 - 3 cups (about 12 ounces) sharp cheddar cheese, freshly grated
06 - 1 cup (about 4 ounces) Gruyère cheese, freshly grated
07 - 1 teaspoon Dijon mustard
08 - 1/4 teaspoon ground nutmeg

→ Seasonings

09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon freshly ground black pepper, or to taste

→ Topping

11 - 1 cup panko breadcrumbs

# Instructions:

01 - First things first, get a big pot of water boiling for your macaroni. Don't forget to salt it generously; I always say it should taste like the ocean, but maybe not *that* salty, haha! Cook the elbows according to package directions, but aim for al dente—a little firm. They'll finish cooking in the oven, and we don't want mushy pasta, do we? Drain it well and set it aside. I usually toss it with a tiny bit of butter here to keep it from sticking, a little trick I picked up after one too many sticky pasta clumps.
02 - In a large, heavy-bottomed pot or Dutch oven, melt your unsalted butter over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You want to cook this mixture, called a roux, for about 1-2 minutes until it's a pale golden color and smells a little nutty, not raw flour-y. This is where the magic starts for our creamy baked mac and cheese sauce. Don't rush this step; it's crucial for a smooth sauce. I once got distracted and burnt my roux, and the whole kitchen smelled like burnt toast – not ideal!
03 - Now for the liquid! Gradually pour in the whole milk, whisking constantly to avoid lumps. Seriously, keep whisking! Start with a small amount, get it smooth, then add more. Bring the mixture to a gentle simmer, still whisking, until it thickens enough to coat the back of a spoon. This usually takes about 5-7 minutes. It'll start to feel velvety and luxurious, and you'll smell that comforting dairy aroma filling your kitchen. This is where the sauce really comes alive!
04 - Take your pot off the heat. This is important to prevent the cheese from getting stringy. Stir in the grated sharp cheddar and Gruyère cheeses, a handful at a time, until completely melted and smooth. Add the Dijon mustard, nutmeg, salt, and pepper. Taste it! Does it need more salt? A little more pepper? This is your sauce, make it sing! I always taste a tiny bit here, sometimes burning my tongue a little, oops. It's all part of the process for a truly creamy baked mac and cheese.
05 - Add the cooked macaroni to the glorious cheese sauce. Stir gently until every single piece of pasta is coated in that lusciousness. It should look incredibly rich and inviting. Pour the mixture into your prepared baking dish. I usually butter my dish first because nothing is worse than stuck-on mac and cheese, am I right? Make sure it's spread evenly, ready for its golden crown. Sometimes I get a little messy here, with drips of cheese sauce on the counter, but hey, that's real cooking!
06 - In a small bowl, toss the panko breadcrumbs with a tablespoon of melted butter until coated. Sprinkle this buttery mixture evenly over the mac and cheese. Bake in your preheated oven at 375°F (190°C) for 20-25 minutes, or until the top is golden brown and bubbly. You'll know it's ready when the edges are bubbling and the aroma is just undeniable. Let it rest for 5-10 minutes before serving. This lets the sauce set a bit and prevents it from being too runny. It’s hard to wait, I know, but trust me, it’s worth it!

# Notes:

01 - Always grate your own cheese for the smoothest sauce; pre-shredded has weird additives.
02 - To store leftovers, let the mac and cheese cool completely before covering and refrigerating to avoid sogginess.
03 - If you're out of Gruyère, a good Fontina or even some more sharp cheddar works wonderfully for the cheesy baked mac and cheese.
04 - For a fun presentation, serve with a sprinkle of fresh chives or a dash of paprika on top.

# Equipment Needed:

01 - Large pot
02 - large heavy-bottomed pot or Dutch oven
03 - whisk
04 - 9x13 inch baking dish

# Nutrition (Per Serving):

Calories: 550 kcal
Total Fat: 30g
Total Carbohydrate: 45g
Protein: 25g

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