Creamy baked Mac and Cheese

Here is a recipe for the ultimate crowd-pleasing, ultra-creamy baked Mac and Cheese, featuring a rich homemade cheese sauce and a golden, buttery breadcrumb crust!

Ingredients

The Pasta & Topping

• 1 lb elbow macaroni (or cavatappi)
• 2 tbsp butter, melted
• 1/2 cup panko breadcrumbs (or regular breadcrumbs)
• 1/4 tsp paprika (for color on the topping)

The Rich Cheese Sauce (Mornay Sauce)

• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 3 cups whole milk, warmed
• 1 cup heavy cream
• 3 cups freshly shredded sharp cheddar cheese (divided)
• 1.5 cups freshly shredded Gruyère or Monterey Jack cheese (divided)
• 1/2 tsp garlic powder
• 1/2 tsp dry mustard powder (optional, but enhances the cheese flavor)
• Salt and black pepper, to taste

Instructions

1. Cook the Pasta

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the macaroni until it is just al dente (about 1–2 minutes less than package instructions, as it will continue cooking in the oven).
3. Drain the pasta and rinse it briefly with cool water to stop the cooking process. Set aside.

2. Make the Cheese Sauce

1. In a large pot or Dutch oven, melt the 1/4 cup of butter over medium heat.
2. Whisk in the flour and cook for about 1 minute, whisking constantly, to cook out the raw flour taste (this creates a roux).
3. Slowly pour in the warm milk and heavy cream while whisking vigorously to prevent any lumps from forming.
4. Continue to cook, stirring frequently, until the mixture thickens enough to coat the back of a spoon (about 5 minutes).
5. Remove the pot from the heat. Stir in the garlic powder, mustard powder, salt, and pepper.
6. Add 2 cups of the cheddar and 1 cup of the Gruyère/Monterey Jack (reserve the rest for layering and topping). Stir until the cheese is completely melted and the sauce is smooth and velvety.

3. Combine and Assemble

1. Add the cooked macaroni into the cheese sauce and stir until every noodle is thoroughly coated.
2. Pour half of the mac and cheese mixture into your prepared baking dish.
3. Sprinkle half of the remaining reserved cheese over that layer, then add the rest of the mac and cheese.
4. Top with the absolute remainder of the shredded cheese.
5. In a small bowl, toss the melted butter with the panko breadcrumbs and a pinch of paprika, then scatter evenly over the top.

4. Bake

1. Bake uncovered at 375°F (190°C) for 20 to 25 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
2. Let it cool for about 10 minutes before serving so the sauce can set slightly. Enjoy!