Creamy Baked Mac and Cheese
A classic baked mac and cheese dish that's creamy and cheesy, perfect for cozy nights or potlucks.
Ingredients
Main Ingredients
- 2 cups elbow macaroni
- 4 cups shredded sharp cheddar cheese divided
- 2 cups milk
- 1 cup heavy cream
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Seasonings
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon paprika
Topping
- 1/2 cup panko breadcrumbs
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil over high heat.
- Add the elbow macaroni to the boiling water and cook according to the package instructions (usually 8-10 minutes) until 'al dente'.
- Once cooked, drain the macaroni and set aside.
Making the Sauce
- In a separate large saucepan, melt the unsalted butter over medium heat.
- Stir in the flour for 1-2 minutes until it turns light golden.
- Pour in the milk slowly while whisking to avoid lumps, then add the heavy cream and whisk until smooth.
- Cook over medium heat, stirring often, until the sauce thickens (about 5-7 minutes).
- Stir in salt, black pepper, garlic powder, onion powder, and paprika.
- Remove from heat and fold in 3 cups of shredded sharp cheddar cheese until creamy.
Assembly
- Mix the drained macaroni into the cheese sauce until fully coated.
- Spread the mac and cheese mixture evenly in the prepared dish.
- Sprinkle the remaining 1 cup of shredded cheddar cheese on top and add the panko breadcrumbs.
Baking
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Let sit for about 5 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-5 days. You can freeze it for up to 3 months as well.