Here’s a rich and comforting Baked Macaroni and Cheese recipe with a creamy interior and golden, crispy top:
🧀 Baked Macaroni and Cheese
Ingredients (Serves 6)
- 12 oz elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 3 cups milk (warm)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Monterey Jack
- 1/2 cup grated Parmesan (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 tsp mustard powder (optional, boosts flavor)
Topping (optional but recommended):
- 1 cup breadcrumbs (panko works great)
- 2 tbsp melted butter
Instructions
- Preheat oven:
Preheat to 375°F (190°C). Grease a 9×13-inch baking dish. - Cook pasta:
Boil macaroni in salted water until just al dente (slightly firm). Drain and set aside. - Make the cheese sauce:
- In a large saucepan, melt butter over medium heat.
- Whisk in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in warm milk until smooth and thickened.
- Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted and creamy.
- Season with salt, pepper, paprika, and mustard powder.
- Combine:
Stir cooked macaroni into the cheese sauce until evenly coated. - Bake:
Pour into prepared baking dish. Mix breadcrumbs with melted butter and sprinkle on top.
Bake 20–25 minutes until bubbly and golden brown. - Rest & serve:
Let sit 5–10 minutes before serving so it sets up nicely.
Tips & Variations
- Extra creamy: Add 4 oz cream cheese to the sauce.
- Smoky twist: Use smoked cheddar or add crispy bacon.
- Spicy version: Stir in diced jalapeños or a dash of hot sauce.
- Ultra cheesy: Reserve 1/2 cup cheese to sprinkle on top before baking.
This baked mac and cheese is creamy, cheesy, and perfectly comforting.
If you’d like, I can also give you a Southern-style baked mac and cheese (no roux, egg-based) version that’s extra rich and traditional.
