Creamy Baked Mac and Cheese: Homestyle Comfort (Print Version)

Rich, creamy baked mac and cheese recipe. Learn my family's favorite homestyle version, complete with a golden, bubbly crust. Pure comfort food!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients

01 - 1 lb elbow macaroni
02 - 1/2 cup unsalted butter
03 - 1/2 cup all-purpose flour
04 - 5 cups whole milk

→ Cheesy Heart

05 - 4 cups shredded sharp cheddar cheese (about 16 oz)
06 - 2 cups shredded Gruyere cheese (about 8 oz)

→ Flavor Boosters

07 - 1 tsp Dijon mustard
08 - Pinch of freshly grated nutmeg
09 - 1 tsp salt (or to taste)
10 - 1/2 tsp freshly ground black pepper (or to taste)

→ Golden Topping

11 - 1 cup panko breadcrumbs
12 - 1 tbsp melted butter (for panko, optional)
13 - 1 cup extra shredded sharp cheddar cheese

# Instructions:

01 - First things first, get a big pot of water boiling, and don't forget to salt it generously—it's your only chance to season the pasta itself! Cook your elbow macaroni until it's al dente, like, just a little firm. We're talking 1-2 minutes less than the package directions. It'll finish cooking in the oven, and we definitely don't want mushy baked mac and cheese. Drain it, but don't rinse! That starchy water helps the sauce cling. I always set a timer for this step because I'm notorious for getting distracted and overcooking pasta, 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! Keep stirring constantly for about 1-2 minutes. You're looking for a pale golden paste, and it should smell a little nutty, like toast. This is where I always get nervous, remembering that one time I let it go too long and it smelled like burnt cookies! Just keep it moving, and you'll be fine.
03 - Now for the milk! Gradually pour in the whole milk, whisking continuously to prevent lumps. Seriously, keep whisking! Bring the mixture to a gentle simmer, still whisking, until it thickens enough to coat the back of a spoon. It’ll feel a bit like magic when it goes from watery to wonderfully creamy. This usually takes about 5-7 minutes. Don't rush it! I always take a deep breath here, because this is the foundation of our creamy baked mac and cheese.
04 - Take your pot off the heat. This is important! Stir in your shredded sharp cheddar and Gruyere cheeses, a handful at a time, letting each batch melt before adding the next. This helps keep the sauce smooth and prevents it from seizing up. Add the Dijon mustard, a pinch of nutmeg, salt, and freshly ground black pepper. Taste it! Adjust seasonings as needed. Remember, the cheeses are salty, so go easy at first. I always sneak a little spoonful here; it’s so good!
05 - Add your cooked, drained macaroni to the cheese sauce. Stir gently until every single piece of pasta is coated in that glorious, creamy sauce. Preheat your oven to 375°F (190°C). Pour the cheesy pasta mixture into a 9x13 inch baking dish. I always make sure to get every last bit of sauce from the pot, no waste! Sometimes I'll even wipe the pot clean with a piece of bread, honestly.
06 - In a small bowl, toss the panko breadcrumbs with a tablespoon of melted butter (optional, but so worth it!). Sprinkle the buttered panko evenly over the baked mac and cheese, then top with the extra shredded cheddar. Pop it into the preheated oven and bake for 25-30 minutes, or until it's bubbly around the edges and the topping is beautifully golden brown. Let it rest for 5-10 minutes before serving. That resting time is key; it helps the sauce set up a little. The smell filling your kitchen right now? That's pure joy, I tell ya!

# Notes:

01 - Always shred your own cheese; it melts so much smoother and tastes better!
02 - Don't overcook the pasta initially, or you'll end up with mushy baked mac and cheese.
03 - Taste and adjust your seasonings (especially salt!) before baking.
04 - For an extra-crispy topping, toast your panko breadcrumbs in a little butter first.

# Equipment Needed:

01 - Large pot
02 - whisk
03 - 9x13 baking dish
04 - grater (for cheese)

# Nutrition (Per Serving):

Calories: 650
Total Fat: 40g
Total Carbohydrate: 50g
Protein: 25g

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