Baked Mac and Cheese Creamy

This baked mac and cheese delivers classic comfort with an irresistibly creamy cheese sauce, sharp cheesy flavor, and a crisp golden topping. It brings together the best of homestyle cooking and easy shortcuts, perfect for feeding a crowd or making ahead for busy weeks.

The first time I brought this to my book club they could not believe it started from just basic macaroni. It is now my most requested potluck dish and I never return home with leftovers.

Gather Your Ingredients

• Elbow macaroni: The classic noodle shape for holding creamy sauce. Choose a brand with a rough texture to help sauce cling
• Sharp cheddar cheese: Brings bold, tangy flavor. Look for blocks and shred yourself for best melt
• Mozzarella cheese: Adds gooey stretch. Pick whole milk mozzarella for richness
• Parmesan cheese: Gives a salty nutty boost. Use fresh grated or from a wedge rather than pre-shredded
• Unsalted butter: Forms the base for your roux. Fresh butter means better flavor
• All-purpose flour: Thickens the sauce. Weight out your flour for accuracy if possible
• Whole milk: Ensures a creamy balanced sauce. Avoid low-fat milk as it can make sauce thin
• Salt and black pepper: Essential for rounding out flavors. Fresh cracked black pepper takes it up a notch
• Paprika: Just enough warmth and color. Spanish or smoked adds depth
• Panko breadcrumbs: Crunchy topping for the perfect contrast. Lightly toast for extra crispness

How to Make It

Preheat and Prepare the Baking Dish:

Set your oven to 350 degrees Fahrenheit or 175 Celsius and grease a 9 by 13 inch pan thoroughly. Use butter or nonstick spray to keep every cheesy bit from sticking

Make the Roux:

Melt the butter gently over medium heat until it foams. Whisk in the flour and keep whisking constantly for about two minutes until the mixture bubbles and looks slightly golden. This step gives your sauce a silky base

Build the Cheese Sauce:

Slowly drizzle in the whole milk just a little at a time, whisking constantly. Pause to let the mixture thicken before adding more. After about five minutes you will have a smooth white sauce. Add salt, pepper and paprika while it is simmering

Melt in Cheeses:

Take the pot off the heat before adding two cups of cheddar along with all the mozzarella and Parmesan. Stir gently until every bit has melted into a thick, smooth sauce. This keeps the cheese silky, not stringy

Combine and Assemble:

Cook the macaroni just until barely tender. Drain well and immediately mix with all the cheese sauce. Make sure every noodle is coated. Pour everything into your prepared baking dish and spread out evenly

Top and Bake:

Sprinkle the remaining cheddar in an even layer then top with panko breadcrumbs. Try tossing the panko with a touch of melted butter first. Bake uncovered for about thirty to forty five minutes until the top is golden brown and bubbling. Let it sit for ten minutes before serving to help everything set

My favorite part is always the crispy golden panko. As a child my dad would save me the corners where the most crunch collected. Now I do the same for my nephew and we laugh over extra cheesy bites together.

Flavor Boosters

For extra crunch, broil the top for two minutes at the very end. Try adding a drizzle of hot sauce or a sprinkle of fresh chives before serving for an added kick.

Serving Suggestions

Serve with a simple salad and roasted broccoli for balance. Mac and cheese pairs well with barbecue chicken or brisket. For a special occasion, add a drizzle of hot sauce or a sprinkle of chives.

Creative Twists

Try Monterey Jack in place of mozzarella for a mild creamy melt. Swap out some of the cheddar for Gruyère for a grown up twist. Gluten free macaroni and flour work if you have guests with dietary needs. In winter mix in roasted butternut squash and sage, or for spring fold in peas, ham or caramelized leeks. Serve in ramekins for individual portions at parties.

This dish makes everyone feel at home, whether at a busy potluck or quiet family dinner. Let the casserole rest a few minutes after baking for perfect creamy slices every time.

Common Questions About This Recipe

→ What cheeses create the best texture in mac and cheese?

Combining sharp cheddar, mozzarella, and Parmesan delivers a creamy sauce and distinctive flavor, while the panko topping adds a crispy finish for contrast.

→ How do I prevent my sauce from becoming grainy?

Whisk the flour and butter thoroughly, then slowly add milk and cheeses off the heat to ensure a smooth, velvety sauce without separation.

→ Can I prepare this dish ahead of time?

Assemble the macaroni and cheese in advance, refrigerate covered, then add the panko and bake just before serving for best texture.

→ Is it possible to use different types of pasta?

Yes, other small-shaped pasta like shells or cavatappi work well and hold the sauce, keeping the dish hearty and creamy.

→ What’s the ideal baking time for a crispy top?

Bake for 30-45 minutes at 350°F, ensuring the top is golden and the cheese is bubbling around the edges.