Creamy Baked Mac and Cheese
When it comes to comfort food, few dishes can compete with the warm, cheesy goodness of creamy baked mac and cheese. This classic has a special place in the hearts of food enthusiasts everywhere, and for a good reason. You can’t go wrong with blending tender pasta with a luscious, velvety cheese sauce that oozes with flavor in every bite.
I use a combination of 3 cheeses I have on hand whenever I make this recipe. Gouda, cheddar, gruyere, mozzarella, and monterey jack all work wonderfully for mac and cheese. Gouda and monterey jack have a creamy mild flavor, cheddar can add sharpness, and the gooeyness of mozzarella and gruyere will give you the desired cheese pull effect.
Elbow macaroni is the pasta of choice for this dish. It's the ideal shape to capture and hold onto the creamy cheese sauce. Cooked in a large pot to al dente perfection, the pasta retains just the right amount of bite, adding a pleasant contrast to the creamy sauce.
For the velvety cheese sauce I a large saucepan to create a roux—a buttery base that thickens the sauce and provides a luscious texture. Then milk is added gradually and continually whisked to thicken. I add onion powder, garlic powder, and paprika to for more flavor.
Once the pasta and cheese sauce have melded together, the mixture is transferred to a baking dish. I top the mac and cheese with a parmesan breadcrumb topping. A simple blend of breadcrumbs and melted butter with the nuttiness of parmesan forms a golden, crispy crust that's impossible to resist.
Finally when it’s fresh out of the oven, I top it with crispy fried onions and fresh parsley. Scoop out a generous portion onto your plate, and as you take that first bite, you'll experience a symphony of textures and flavors. The creamy cheese sauce envelops the pasta, while the breadcrumb topping provides a satisfying crunch. It's a dish that warms your soul and brings a smile to your face with every forkful.
Creamy Baked Mac and Cheese
Ingredients
- 1 lb elbow macaroni (or pasta of your choice)
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 4 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp Dijon mustard
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
- 1 1/2 cups panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp paprika (optional, for color)
Instructions
- Preheat your oven to 375°F and grease a 9x13-inch baking dish.
- Cook the pasta in salted boiling water until just al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it smells nutty.
- Slowly whisk in the milk and heavy cream, ensuring no lumps. Keep stirring until the mixture thickens (about 5-7 minutes).
- Reduce heat to low and stir in the cheddar, Gruyère, and mozzarella, one handful at a time. Let each addition melt fully before adding the next.
- Mix in Dijon mustard, garlic powder, smoked paprika, and season with salt and pepper.
- Combine the cooked pasta with the cheese sauce, ensuring every piece is coated. Pour the mixture into your prepared baking dish.
- In a small bowl, mix panko breadcrumbs, melted butter, Parmesan, and paprika. Sprinkle evenly over the pasta.
- Bake for 20-25 minutes, or until the top is golden brown and bubbly. Let it cool slightly before serving.
