Go Back
Creamy Baked Macaroni and Cheese
Laura

Creamy Baked Macaroni and Cheese

Golden, bubbly baked macaroni and cheese with a velvety roux-based sauce and crispy top. Perfect comfort food for family dinners and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 612
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound small macaroni pasta elbow or cavatappi
  • 6 tablespoons unsalted butter divided
  • 1/3 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 cup heavy cream
  • 4 cups sharp cheddar cheese freshly shredded
  • 2 cups mozzarella cheese freshly shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup panko breadcrumbs optional for topping

Equipment

  • 9x13 baking dish
  • Large Dutch oven or pot
  • Whisk
  • Large pot for pasta
  • Cheese grater

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 baking dish with butter. Bring large pot of salted water to boil.
  2. Cook 1 pound small macaroni for 6-7 minutes until just under al dente. Drain and set aside.
  3. Melt 4 tablespoons butter in Dutch oven over medium heat. Whisk in 1/3 cup flour and cook 3-4 minutes until golden and nutty.
  4. Gradually whisk in 4 cups warm milk and 1 cup heavy cream. Cook 5-7 minutes until thickened enough to coat spoon.
  5. Reduce heat to low. Stir in garlic powder, onion powder, smoked paprika, and mustard powder. Remove from heat.
  6. Fold in 4 cups cheddar and 2 cups mozzarella, one cup at a time, until smooth. Season with salt and pepper.
  7. Add cooked macaroni to cheese sauce and stir until thoroughly coated. Transfer to prepared baking dish.
  8. Optional: Melt remaining 2 tablespoons butter and toss with panko breadcrumbs. Scatter over top.
  9. Bake uncovered 25-30 minutes until bubbly and golden. Rest 10 minutes before serving.

Notes

  • Shred cheese from blocks for smoothest melting
  • Warm milk prevents lumps in roux
  • Can prepare ahead and refrigerate up to 24 hours before baking
  • Freezes well for up to 3 months
  • Double recipe for crowds using two 9x13 pans