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

Ultimate Creamy Baked Mac and Cheese

This recipe delivers a rich, creamy, and undeniably delicious baked macaroni and cheese, perfect for a comforting family meal or a crowd-pleasing side dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 people
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 1 pound Elbow Macaroni (or other small pasta shape like shells or cavatappi)
Roux
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-Purpose Flour
Sauce
  • 4 cups Whole Milk warmed
  • 1 cup Heavy Cream
Cheese Blend
  • 4 cups Sharp Cheddar Cheese freshly grated (about 16 oz)
  • 2 cups Gruyère Cheese freshly grated (about 8 oz)
  • 1 cup Smoked Gouda or Fontina Cheese freshly grated
  • 4 oz Cream Cheese softened
Seasoning
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 1/4 teaspoon Nutmeg freshly grated
  • to taste Salt & Freshly Ground Black Pepper
Optional Topping
  • 1 cup Panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/2 cup shredded Parmesan cheese

Equipment

  • Large pot
  • Whisk
  • 9x13-inch baking dish
  • Grater
  • Measuring cups and spoons

Method
 

Prep and Cook Pasta
  1. Preheat oven to 375°F (190°C). Cook macaroni in salted boiling water, reducing cook time by 1-2 minutes from package directions. Drain thoroughly.
Make Roux
  1. Melt butter in a large pot over medium heat, then whisk in flour for 2-3 minutes until a pale golden roux forms.
Build Sauce
  1. Gradually whisk in warm whole milk and heavy cream until sauce thickens and bubbles, about 5-7 minutes.
Add Cheese
  1. Reduce heat to low. Stir in softened cream cheese until melted, then gradually add cheddar, Gruyère, and smoked Gouda, stirring until smooth. Do not boil.
Flavor Boost
  1. Stir in Dijon mustard, Worcestershire sauce, nutmeg, salt, and pepper to taste.
Combine
  1. Add the drained macaroni to the cheese sauce and stir until evenly coated.
Assemble and Top
  1. Pour mixture into a buttered 9x13-inch baking dish. If desired, combine Panko, melted butter, and Parmesan; sprinkle over top.
Bake
  1. Bake for 25-30 minutes, or until bubbly and topping is golden brown and crispy.
Rest and Serve
  1. Let stand for 10-15 minutes before serving to allow the sauce to set.

Notes

For an extra sharp flavor, consider adding a touch of dry mustard to the roux. Ensure your milk is warm when adding to the roux to prevent lumps and create a smoother sauce. Do not let the cheese sauce boil once cheese is added, as it can cause the cheese to separate and become oily. Freshly grated cheese melts much better and provides a creamier sauce than pre-shredded varieties. Adjust salt and pepper carefully, as the cheeses contribute significant saltiness. Leftovers can be reheated gently on the stovetop with a splash of milk to restore creaminess.