Creamy Baked Mac and Cheese: Golden Crust Delight (Print Version)

This creamy baked mac and cheese recipe delivers rich, cheesy comfort with a golden, crispy topping. A homestyle favorite for any weeknight meal.

# Recipe Info:

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

# Ingredients:

→ Pasta & Base

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

→ Cheese Blend

05 - 2 cups sharp cheddar cheese, freshly shredded
06 - 1 cup Gruyère cheese, freshly shredded
07 - 1 cup Monterey Jack cheese, freshly shredded

→ Flavor Boosters

08 - 1 teaspoon Dijon mustard
09 - 1/4 teaspoon ground nutmeg
10 - 1/2 teaspoon garlic powder
11 - 1/2 teaspoon onion powder
12 - 1 teaspoon salt (or to taste)
13 - 1/2 teaspoon black pepper (or to taste)

→ Topping

14 - 1 cup Panko breadcrumbs
15 - 1/4 cup grated Parmesan cheese
16 - 2 tablespoons unsalted butter, melted

# Instructions:

01 - This is where it all begins for your baked mac and cheese. Get a big pot of water boiling, and don't forget to salt it generously – I always forget and then kick myself later! Cook the elbow macaroni according to package directions, but aim for a minute or two *less* than al dente. It's going to finish cooking in the oven, so we don't want mushy pasta. Drain it well, and don't rinse it! We want that starchy goodness to help the sauce cling.
02 - Melt the unsalted butter in a large saucepan or Dutch oven over medium heat. Once it's shimmering, sprinkle in the all-purpose flour. Whisk, whisk, whisk! You're making a roux, the magical base for our creamy sauce. Keep stirring for about 1-2 minutes until it smells a little nutty and turns a light golden color. This cooks out the raw flour taste, which is super important, hon.
03 - Now, slowly, *slowly* pour in the whole milk, whisking constantly. This is where patience is key; if you dump it all in at once, you’ll get lumps, and nobody wants lumpy sauce! Keep whisking until the mixture is smooth and starts to thicken. It should coat the back of a spoon. You'll feel it thicken, it's pretty satisfying, honestly. This is the foundation for our rich baked mac and cheese.
04 - Reduce the heat to low and add your shredded sharp cheddar, Gruyère, and Monterey Jack cheeses. Stir, stir, stir until they're all melted into a glorious, smooth, cheesy sauce. This is the heart of your baked mac and cheese, so make it good! Add the Dijon mustard, a pinch of nutmeg (trust me on this one!), garlic powder, onion powder, salt, and pepper. Taste it! Adjust seasonings if you need to.
05 - Gently fold the drained macaroni into the cheese sauce. Make sure every single noodle is coated in that lusciousness. It's a beautiful sight, I tell ya. Pour the macaroni mixture into a greased 9x13 inch baking dish. This step feels like you're tucking it in for a nap, ready to transform into the most comforting baked mac and cheese.
06 - In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of your macaroni. This is what gives us that irresistible, crispy, golden crust on our baked mac and cheese. Pop it into a preheated oven at 375°F (190°C) for about 25-30 minutes, or until bubbly and golden brown. The smell alone is pure heaven!

# Notes:

01 - Don't skip grating your own cheese; the pre-shredded stuff can make your sauce grainy, trust me, I learned the hard way.
02 - Leftovers reheat surprisingly well, especially in the oven at a lower temp to keep that crust crispy. Microwave can make it a little greasy, honestly.
03 - Tried using skim milk once and it just wasn't the same. Full-fat whole milk is where the magic happens for this creamy baked mac and cheese.
04 - A sprinkle of fresh chives or parsley right before serving adds a lovely pop of color and freshness. Makes it feel extra special.

# Tools You'll Need:

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

# Nutrition Facts (Per Serving):

Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 40-50g
Protein: 20-25g

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