🧀 Creamy Baked Mac and Cheese
Ingredients
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1 lb elbow macaroni
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4 tablespoons butter
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4 tablespoons all-purpose flour
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3 cups whole milk (warm)
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1 cup heavy cream
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3 cups sharp cheddar cheese, shredded
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1 cup mozzarella or Monterey Jack, shredded
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½ cup grated Parmesan
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1 teaspoon salt
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½ teaspoon black pepper
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½ teaspoon paprika (optional)
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½ teaspoon garlic powder
Optional Topping:
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1 cup shredded cheddar
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½ cup breadcrumbs
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2 tablespoons melted butter
Instructions
1. Cook the Pasta
Boil macaroni in salted water until just al dente. Drain and set aside.
2. Make the Cheese Sauce
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In a large saucepan, melt butter over medium heat.
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Whisk in flour and cook 1–2 minutes (don’t brown).
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Slowly whisk in warm milk and cream.
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Cook, whisking constantly, until thickened (about 5 minutes).
Reduce heat to low and stir in:
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Cheddar
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Mozzarella
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Parmesan
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Seasonings
Stir until smooth and creamy.
3. Combine
Pour cheese sauce over cooked pasta in a greased 9×13 baking dish. Stir gently to coat evenly.
4. Add Topping (Optional)
Mix breadcrumbs with melted butter and sprinkle over top with extra cheese.
5. Bake
Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Let rest 5–10 minutes before serving.
Extra Creamy Tip
For an even “oozier” texture like in the picture, slightly underbake and use freshly shredded cheese (pre-shredded doesn’t melt as smoothly).
If you’d like, I can also give you a southern baked version, crockpot version, or smoked mac & cheese recipe.