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Creamy Baked Mac and Cheese

Classic Baked Mac and Cheese Recipe

Melena
This rich and creamy Baked Mac and Cheese is a classic comfort food favorite made from scratch. With tender pasta, a velvety cheese sauce, and a crispy golden topping, it’s perfect for family dinners, holidays, or potlucks. Way better than the box this recipe is warm, nostalgic, and always a crowd-pleaser.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings

Ingredients
  

  • Essential Ingredients:
  • 12 oz elbow macaroni or shells, cavatappi, or penne
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk or 1 cup milk + 1 cup cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella or Gruyère
  • ½ teaspoon mustard powder
  • ½ teaspoon paprika
  • Salt and pepper to taste
  • Topping:
  • ½ cup breadcrumbs
  • 2 tablespoons melted butter
  • ½ cup additional shredded cheese cheddar or Gruyère
  • Optional Add-Ins:
  • ½ cup cooked chicken diced or shredded
  • 1 cup steamed broccoli peas, or spinach
  • ¼ cup sliced jalapeños or a dash of hot sauce

Instructions
 

  • Cook the Pasta:
  • Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Drain and set aside.
  • Make the Cheese Sauce:
  • In a saucepan over medium heat, melt butter. Whisk in flour to form a roux and cook for 1–2 minutes.
  • Gradually whisk in milk, stirring constantly until thickened into a creamy béchamel sauce.
  • Add shredded cheese, mustard powder, paprika, salt, and pepper. Stir until cheese is melted and sauce is smooth.
  • Combine Pasta and Sauce:
  • In a large bowl or pot, mix cooked pasta with the cheese sauce until evenly coated. Add any optional ingredients at this stage.
  • Assemble:
  • Pour mixture into a buttered 9x13 baking dish. Top with extra cheese and breadcrumbs mixed with melted butter.
  • Bake:
  • Bake at 375°F (190°C) for 25–30 minutes until golden and bubbly.
  • Let rest 5 minutes before serving.

Notes

  • Shred your own cheese for best melting results.
  • Use a mix of cheeses for deeper flavor cheddar, Gruyère, and fontina are excellent.
  • Don’t overbake or the sauce may dry out.
  • Add a splash of cream or sour cream for extra creaminess.
  • Make-ahead tip: Assemble and refrigerate for up to 24 hours before baking.