A truly great baked macaroni and cheese is more than just a side dish—it's the ultimate comfort food. The perfect version is a study in contrasts: a rich, velvety cheese sauce, tender pasta, and a glorious golden, crispy top. It's a dish that evokes a sense of home and warmth with every single bite.

This recipe for Creamy Cheesy Baked Macaroni is designed to solve the common problems that plague baked mac and cheese, like a grainy sauce or a dry, separated filling. The secret lies in a classic French technique for the sauce and a few simple rules for baking that guarantee a perfect, gooey, and delicious result every time.

So, get ready to create a masterpiece of comfort food that will have everyone asking for seconds.

Creamy Cheesy Baked Macaroni

This recipe is designed for a 9x13-inch pan, making it perfect for feeding a family or a crowd.

Yields: 8-10 servings

Prep time: 15 minutes

Cook time: 30-35 minutes

Ingredients

  • 1 lb (450g) elbow macaroni or other small pasta shape

  • For the Cheese Sauce:

    • 6 tablespoons unsalted butter

    • ½ cup all-purpose flour

    • 5 cups milk (whole milk is best for a creamy texture)

    • 1 teaspoon dry mustard powder

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

    • ¼ teaspoon smoked paprika (optional, for flavor)

  • For the Cheese:

    • 3 cups shredded sharp cheddar cheese

    • 1 cup shredded Gruyère cheese (or more cheddar, Monterey Jack, etc.)

  • For the Topping:

    • ½ cup Panko breadcrumbs

    • 2 tablespoons melted butter

    • Extra shredded cheese for sprinkling on top

Instructions

1. Cook the Pasta

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.

  2. Cook the Macaroni: Bring a large pot of salted water to a boil. Add the macaroni and cook for about 2 minutes less than the package directions. The pasta should be very al dente (still a bit firm). This is crucial, as the pasta will continue to cook in the oven.

  3. Drain: Drain the pasta and set it aside in a large bowl. Do not rinse it.

2. Make the Creamy Cheese Sauce

  1. Melt Butter: In a large saucepan or Dutch oven, melt the butter over medium heat.

  2. Make the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (this is called a roux). This step cooks out the raw flour taste.

  3. Add Milk: Gradually pour in the milk, whisking constantly to prevent any lumps. Bring the sauce to a gentle simmer, whisking continuously, until it thickens. This should take about 5-7 minutes.

  4. Season the Sauce: Whisk in the dry mustard, salt, black pepper, and smoked paprika.

  5. Melt the Cheese: Remove the sauce from the heat. Gradually add the shredded cheese, a handful at a time, whisking until each addition is completely melted and the sauce is smooth. Do not put the cheese in while the sauce is still boiling, as this can make the sauce grainy.

3. Assemble the Casserole

  1. Combine: Pour the cheese sauce over the cooked pasta in the large bowl. Gently stir to ensure all the pasta is coated in the sauce.

  2. Transfer to Dish: Pour the macaroni and cheese mixture into the prepared baking dish and spread it into an even layer.

  3. Add the Topping: In a small bowl, combine the Panko breadcrumbs and melted butter. Sprinkle this mixture evenly over the top of the macaroni. Sprinkle a little extra shredded cheese on top for a beautiful golden crust.

4. Bake and Serve

  1. Bake: Bake for 30-35 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

  2. Rest: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set and makes it easier to serve.

Tips for Mac and Cheese Perfection

  • Cheese is Key: Use a block of cheese and shred it yourself. Pre-shredded cheese contains anti-caking agents that can prevent it from melting smoothly and can make your sauce grainy.

  • Don't Overcook the Pasta: Cooking the pasta very al dente ensures it won't become mushy when it finishes cooking in the oven.

  • Control the Heat: The temperature of the cheese sauce is critical. Removing it from the heat before adding the cheese ensures a velvety, lump-free sauce.

  • Use the Right Milk: Whole milk provides the richest and creamiest flavor, but 2% will also work well.

  • Make it Your Own: Feel free to add cooked protein like bacon, pulled pork, or shredded chicken to the mixture before baking. You can also mix in some sautéed vegetables like mushrooms or bell peppers.