Of course! This is the ultimate creamy baked mac and cheese recipe. It features a luxuriously smooth, homemade cheese sauce that stays creamy even after baking, topped with a buttery, crispy crust.
The secret is in the sauce—a classic béchamel—which provides the perfect base for the cheese to melt into.
Ultra-Creamy Baked Mac and Cheese
This recipe avoids the common pitfalls of grainy or dry mac and cheese. The sauce is rich, velvety, and clings to every noodle.
Yield: 6-8 servings as a main, 8-10 as a side
Prep time: 20 minutes
Cook time: 30 minutes
Bake time: 20-25 minutes
Ingredients:
For the Pasta:
· 1 lb (16 oz) elbow macaroni, cavatappi, or other short pasta
· Salt (for the pasta water)
For the Cheese Sauce:
· ½ cup (1 stick / 113g) unsalted butter
· ½ cup all-purpose flour
· 4 cups whole milk, warmed (see tip #1)
· 2 teaspoons dry mustard powder (or 1 tbsp Dijon mustard)
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· ½ teaspoon paprika, plus more for sprinkling
· 1 teaspoon hot sauce (e.g., Frank’s) – Secret ingredient for balancing flavor!
· Salt and white pepper (or black pepper) to taste
For the Cheese:
· 3 cups (12 oz) freshly grated sharp cheddar cheese, divided
· 2 cups (8 oz) freshly grated Gruyère or Monterey Jack cheese
· 1 cup (4 oz) freshly grated Parmesan cheese
For the Topping:
· 1 cup panko breadcrumbs
· 2 tablespoons unsalted butter, melted
· ¼ cup grated Parmesan cheese
Instructions:
- Cook the Pasta
· Preheat your oven to 350°F (175°C). Butter a 9×13-inch baking dish.
· Bring a large pot of well-salted water to a boil. Cook the pasta according to package directions for 1 minute less than al dente. It will finish cooking in the oven.
· Drain the pasta and rinse with cool water to stop the cooking. Do not oil the pasta. Set aside.
- Make the Roux (The Sauce Base)
· In a large, heavy-bottomed pot or Dutch oven, melt the ½ cup of butter over medium heat.
· Whisk in the flour and cook, whisking constantly, for about 2 minutes. You want the roux to be bubbly and blonde in color. Do not let it brown.
- Create the Béchamel
· Gradually pour in the warmed milk, about ½ cup at a time, whisking constantly after each addition until the mixture is smooth. This prevents lumps.
· Once all the milk is incorporated, continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
- Season the Sauce
· Whisk in the mustard powder, garlic powder, onion powder, paprika, and hot sauce.
· Season generously with salt and pepper. Taste the sauce—it should be well-seasoned at this stage.
- Create the Cheese Sauce
· Remove the pot from the heat. This is crucial to prevent the cheese from breaking and becoming grainy.
· Gradually add the grated cheeses (reserving 1 cup of the cheddar for the top), one handful at a time, whisking until each addition is fully melted and smooth before adding the next.
- Combine Pasta and Sauce
· Add the drained pasta to the cheese sauce. Stir until every piece of pasta is thoroughly coated.
- Assemble and Top
· Pour the cheesy pasta mixture into the prepared baking dish and spread it out evenly.
· Sprinkle the reserved 1 cup of cheddar cheese over the top.
· In a small bowl, mix the panko breadcrumbs, melted butter, and ¼ cup Parmesan cheese. Sprinkle this mixture evenly over the top. Dust lightly with more paprika.
- Bake
· Bake, uncovered, for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly around the edges.
· If you want a deeper golden top, you can broil it for the last 1-2 minutes (watch it closely!).
- Rest and Serve
· Let the mac and cheese rest for 10-15 minutes after pulling it out of the oven. This is the most important step for allowing the sauce to set up so it’s creamy, not runny.
· Serve warm.
Key Tips for Success (The “Why”):
- Warm the Milk: Using cold milk will make your sauce lumpy. Warm it in the microwave for 2-3 minutes before adding it to the roux.
- Grate Your Own Cheese: Pre-shredded bags of cheese are coated in anti-caking agents (like potato starch) that prevent them from melting smoothly. Grating your own is non-negotiable for the creamiest sauce.
- Don’t Overcook the Pasta: The pasta will continue to absorb liquid and cook in the oven. Undercooking it slightly ensures it won’t become mushy.
- Remove from Heat to Add Cheese: High heat can cause the cheese’s fats and proteins to separate, leading to a greasy, grainy sauce. Taking the pot off the burner lets the residual heat melt the cheese perfectly.
- The Resting Period: Allowing the dish to rest before serving lets the emulsified sauce thicken and set, transforming it from liquidy to luxuriously creamy.
Variations:
· Protein Add-Ins: Stir in 2 cups of cooked, diced ham, crispy bacon, cooked lobster, or shredded chicken before baking.
· Vegetable Add-Ins: Fold in 1-2 cups of steamed broccoli florets, sautéed mushrooms, or caramelized onions.
· Spicy Kick: Add a diced jalapeño (seeds removed for less heat) to the roux with the butter, or use Pepper Jack cheese instead of Monterey Jack.
· Smoky Flavor: Use 1 cup of smoked Gouda or smoked cheddar in the sauce and a dash of liquid smoke.
Enjoy the creamiest, cheesiest, most comforting baked mac and cheese of your life