Homestyle Baked Mac and Cheese: Creamy & Crispy (Print Version)

Homestyle Baked Mac and Cheese Recipe for a truly comforting meal. Learn my personal tips for creamy sauce and a crispy topping. Perfect for any gathering.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6-8 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Vegetarian

# Ingredients:

→ Base Ingredients for Creamy Homestyle Baked Mac and Cheese

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

→ Cheese & Flavor Boosters for Baked Mac and Cheese

05 - 2 cups sharp cheddar cheese, freshly grated
06 - 1 cup Gruyère cheese, freshly grated
07 - 1 tsp Dijon mustard
08 - 1/4 tsp freshly grated nutmeg
09 - Salt and freshly ground black pepper to taste

→ Crispy Topping for Homestyle Baked Mac and Cheese

10 - 1 cup Panko breadcrumbs
11 - 1 tbsp unsalted butter, melted
12 - 1/4 cup grated Parmesan cheese

# Instructions:

01 - First things first, get your pasta cooking. Bring a large pot of generously salted water to a rolling boil. I always say it should taste like the sea! Add your elbow macaroni and cook it just shy of al dente, about 1-2 minutes less than the package directions. It'll finish cooking in the oven, and we definitely don't want mushy pasta. Drain it really well and set aside. This is where I usually forget to salt the water, but not today!
02 - Now for the heart of our Homestyle Baked Mac and Cheese: the cheese sauce! In a large, heavy-bottomed pot or Dutch oven, melt the unsalted butter over medium heat. Once it’s shimmering, sprinkle in the all-purpose flour. Whisk it constantly for about 1-2 minutes until it forms a pale, golden paste and smells a bit nutty. This step is crucial; you're cooking out the raw flour taste, so don't rush it. I once pulled it off too early, and the sauce had this weird, raw flour aftertaste. Never again!
03 - Gradually, and I mean gradually, whisk in the whole milk to your roux. Start with a small amount, whisk until smooth, then add more. This prevents lumps, and trust me, lumps are not what we want. Keep whisking until all the milk is incorporated and the sauce begins to thicken, about 5-7 minutes. It should coat the back of a spoon. You'll feel it thicken, and the aroma of butter and milk starts to fill the kitchen—it's honestly one of my favorite smells!
04 - Reduce the heat to low, then add your freshly grated sharp cheddar and Gruyère cheeses, along with the Dijon mustard and a tiny pinch of nutmeg. Stir, stir, stir until all the cheese is completely melted and the sauce is wonderfully smooth and creamy. Taste it! Adjust the salt and pepper as needed. This is the fun part, watching all that cheese transform into gooey goodness. Don't crank the heat too high here, or the sauce might break, which is a sad, sad sight.
05 - Add the drained, slightly undercooked macaroni to the cheese sauce and stir gently until every single noodle is coated in that luscious sauce. Seriously, make sure every piece gets some love. Pour the mixture into a lightly buttered 9x13 inch baking dish. In a small bowl, toss the panko breadcrumbs with a tablespoon of melted butter and the grated Parmesan cheese, then sprinkle this glorious mixture evenly over the top of your Homestyle Baked Mac and Cheese. Preheat your oven to 375°F (190°C).
06 - Bake your Homestyle Baked Mac and Cheese for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crispy. I usually peek after 15 minutes to make sure it's not browning too quickly. If it is, a loose foil tent works wonders. Let it rest for 10-15 minutes before serving—it helps the sauce set up a bit, and prevents burned tongues! The smell of that crispy, cheesy crust filling my kitchen is pure joy.

# Notes:

01 - Always grate your own cheese for the smoothest sauce, trust me on this.
02 - Store leftovers in an airtight container in the fridge for up to 3-4 days; reheating in the oven is best.
03 - Try adding a pinch of cayenne pepper to the sauce for a subtle kick, I love it!
04 - Let the baked mac and cheese rest for 10-15 minutes after baking; it helps the sauce set beautifully.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 650
Total Fat: 35g
Total Carbohydrate: 55g
Protein: 28g

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