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Ultimate Creamy & Crispy Baked Mac and Cheese Recipe

Close-up of a square serving of creamy baked mac and cheese recipe with a golden, crispy breadcrumb topping.
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This recipe delivers the ultimate comfort food: baked macaroni and cheese that is incredibly creamy inside with a perfectly golden, crispy topping. It is a family favorite and a guaranteed crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Gouda cheese, shredded
  • 4 ounces cream cheese, cut into cubes
  • 1 cup Panko breadcrumbs

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. In a large saucepan or Dutch oven, melt 4 tablespoons of the butter over medium heat.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes. Do not let it boil rapidly.
  6. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, dry mustard, paprika, and cayenne pepper, if using.
  7. Add the shredded cheddar, Gruyère, Gouda, and cubed cream cheese to the sauce. Stir until all the cheese is completely melted and the sauce is smooth and creamy. This creates your rich cheese sauce.
  8. Add the cooked, drained macaroni to the cheese sauce and stir gently until the pasta is fully coated.
  9. Pour the macaroni mixture into the prepared baking dish.
  10. In a small bowl, melt the remaining 2 tablespoons of butter. Toss the Panko breadcrumbs with the melted butter until evenly coated. Sprinkle the buttered Panko evenly over the top of the macaroni and cheese.
  11. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
  12. Let the baked mac and cheese rest for 5 to 10 minutes before serving.

Notes

  • For the creamiest results, shred your cheese from a block rather than using pre-shredded varieties, as pre-shredded cheese contains anti-caking agents that can make the sauce slightly grainy.
  • You can substitute the Gruyère and Gouda with Monterey Jack or Fontina for a slightly different flavor profile.
  • If you prefer a Southern style mac and cheese, you can add one large egg, lightly beaten, to the cheese sauce mixture before combining it with the pasta.

Nutrition

Find it online: https://kingscook.com/baked-mac-and-cheese-recipe/