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Ultimate Creamy Baked Mac and Cheese Recipe with Crispy Topping

A close-up of a rich, square slice of baked mac and cheese recipe with creamy sauce and a crispy, golden breadcrumb topping.
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This is the ultimate baked mac and cheese recipe, delivering a rich, creamy interior and a perfectly golden, crispy topping. It is a family favorite comfort food perfect 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 dry mustard powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt, plus more for pasta water
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly 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. While the pasta cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt 6 tablespoons of butter.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 1 to 2 minutes until the mixture is smooth and lightly golden. Do not let it brown.
  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.
  6. Remove the saucepan from the heat. Stir in the dry mustard, smoked paprika, black pepper, salt, and cayenne pepper, if using.
  7. Add the shredded sharp cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. Taste the rich cheese sauce and adjust salt if needed.
  8. Pour the cooked, drained pasta into the cheese sauce and stir gently until all the macaroni is evenly coated.
  9. Transfer the cheesy pasta mixture to the prepared baking dish.
  10. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumbs 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 crisp.
  12. Let the baked mac and cheese rest for 5 to 10 minutes before serving.

Notes

  • For the best flavor, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
  • If you want a Southern style, substitute 1/2 cup of the milk with heavy cream for extra richness.
  • You can prepare the entire dish, cover it, and refrigerate it up to 24 hours before baking. Add 10 to 15 minutes to the baking time if baking from cold.

Nutrition

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