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

Baked Mac and Cheese that's rich, creamy, and utterly comforting. My family's favorite recipe, perfect for cozy nights. Learn my secrets for a cheesy crust!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Pasta & Dairy Base

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

→ The Cheese Crew

05 - 4 cups (about 1 pound) sharp cheddar cheese, freshly grated
06 - 2 cups (about 1/2 pound) Gruyère cheese, freshly grated

→ Flavor Foundation

07 - 1 teaspoon smoked paprika
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon salt, or to taste
10 - 1/2 teaspoon black pepper, or to taste

→ Crunchy Topping

11 - 1 tablespoon unsalted butter, melted
12 - 1 cup panko breadcrumbs

# Instructions:

01 - First things first, get a big pot of water boiling. Add a generous pinch of salt – and I mean generous! This is where your pasta starts to get its flavor. Cook the elbow macaroni according to package directions until it's just shy of al dente; we want it a little firm because it’s going to bake more. Drain it, but don't rinse! That starch helps the sauce cling. I always forget to salt the water, then I try to overcompensate with sauce seasoning. Oops!
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 for about 2 minutes, until it's a pale golden color and smells a bit nutty. This is your roux, the base for that creamy sauce. Don't let it burn, or your Baked Mac and Cheese will have a weird, off-flavor. I've definitely scorched a roux or two in my day, it happens!
03 - Slowly, gradually, pour in the whole milk, whisking constantly. This is key to avoiding lumps, trust me! Keep whisking until the mixture is smooth and starts to thicken. It’ll be a beautiful, velvety consistency. Bring it to a gentle simmer, still whisking, and let it cook for another 2-3 minutes until it’s noticeably thicker. The kitchen starts to smell so good around now, a promise of delicious Baked Mac and Cheese to come!
04 - Remove the pot from the heat. Now for the fun part! Add your grated sharp cheddar and Gruyère cheeses, along with the smoked paprika, Dijon mustard, salt, and black pepper. Stir, stir, stir until all that glorious cheese is completely melted and the sauce is smooth and luscious. Taste it! Does it need more salt? More pepper? This is your sauce, make it perfect for your Baked Mac and Cheese.
05 - Add the drained macaroni to the cheese sauce and stir gently until every single piece is coated in that dreamy, cheesy goodness. Transfer this mixture into a 9x13 inch baking dish. Try to get it into an even layer. This is where I usually make a mess, dropping bits of cheesy pasta all over the counter. It's part of the charm, right? This step gets us closer to a truly comforting Baked Mac and Cheese.
06 - In a small bowl, melt a tablespoon of butter and toss it with the panko breadcrumbs. Sprinkle this crunchy topping evenly over the mac and cheese in the baking dish. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is golden brown and bubbly, and the sauce is hot and gooey. Oh, the smells! Let it rest for a few minutes before serving; it'll be screaming hot and gives the sauce a chance to set a bit. Enjoy your Homemade Baked Mac and Cheese!

# Notes:

01 - Always grate your own cheese! Pre-shredded has weird anti-caking stuff that makes it less creamy.
02 - You can assemble this entire dish a day ahead, cover it, and pop it in the fridge. Just add an extra 10-15 minutes to the baking time.
03 - No Gruyere? Sharp cheddar and a touch of Parmesan work wonders in this Baked Mac and Cheese.
04 - A sprinkle of fresh chives or parsley right before serving adds a lovely pop of color and freshness.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650 Calories
Total Fat: 38g Fat
Total Carbohydrate: 52g Carbs
Protein: 28g Protein

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