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A bubbling dish of baked mac and cheese fresh from the oven

Ultra-Creamy Classic Baked Mac and Cheese

This recipe delivers an ultra-creamy, classic baked mac and cheese with a golden-brown topping. Perfect for a comforting meal, it features a rich homemade cheese sauce and perfectly cooked macaroni.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 people
Calories 450 kcal

Equipment

  • Large pot
  • Heavy-bottomed pot or Dutch oven
  • Whisk
  • 9x13 inch baking dish
  • Small bowl
  • Aluminum foil

Ingredients
  

For the Pasta

  • 1 pound elbow macaroni or other small pasta shape
  • Salt for pasta water

For the Classic Creamy Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon smoked paprika optional
  • Salt and freshly ground black pepper to taste
  • 8 ounces sharp cheddar cheese, freshly shredded
  • 4 ounces Gruyère cheese, freshly shredded
  • 2 ounces cream cheese, softened

For the Topping

  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 cup sharp cheddar cheese, shredded Additional

Instructions
 

Preheat Oven & Prep Pasta

  • Preheat your oven to 375°F (190°C) and bring a large pot of salted water to a boil. Cook macaroni according to package directions, subtracting 2-3 minutes from the cooking time so it's very al dente, then drain without rinsing.

Make the Roux

  • In a large pot, melt butter over medium heat, then sprinkle in flour and whisk continuously for 1-2 minutes until a smooth, light golden roux forms.

Whisk in Milk

  • Gradually whisk in the warmed milk, a little at a time, until the sauce thickens to a gravy-like consistency, about 5-7 minutes.

Add Flavorings

  • Stir in the dry mustard powder, smoked paprika (if using), salt, and pepper.

Melt the Cheeses

  • Reduce heat to low, whisk in softened cream cheese until incorporated, then gradually add shredded cheddar and Gruyère cheeses, stirring until each batch is completely melted and smooth.

Combine Pasta & Sauce

  • Add the slightly undercooked macaroni to the cheese sauce and stir gently until thoroughly coated.

Assemble & Top

  • Pour the mac and cheese into a 9x13 inch baking dish; in a small bowl, toss panko breadcrumbs with melted butter, then sprinkle over the mac and cheese, followed by the remaining shredded cheddar.

Bake

  • Cover the baking dish tightly with aluminum foil and bake for 20 minutes to allow the internal sauce to become bubbly and creamy.

Brown the Top

  • Remove the foil and bake for another 15-20 minutes, or until the topping is golden brown and the cheese sauce is bubbling.

Rest & Serve

  • Let the baked mac and cheese rest for 10-15 minutes before serving to allow the sauce to set slightly.

Notes

For an even richer flavor, use a combination of different cheeses, such as fontina or smoked gouda. If your sauce is too thick, a splash of saved pasta water can help thin it out and add extra creaminess.