Creamy Baked Mac and Cheese Recipe

Hey everyone! Get ready to dive into the ultimate comfort food classic: a dreamy, creamy, oven-baked mac and cheese. This recipe is all about that rich, velvety cheese sauce and a perfectly golden-brown crispy topping that will have everyone coming back for seconds.

Prep time: 15 minutes
Cook time: 35 minutes
Servings: 8

Shop Key Ingredients

Elbow Macaroni
Panko Breadcrumbs
Sharp Cheddar Cheese
Gruyère Cheese
Smoked Paprika

Full Recipe Ingredients

1 lb elbow macaroni
1/2 cup (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
4 cups whole milk
2 cups shredded sharp cheddar cheese
2 cups shredded Gruyère cheese
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 cup panko breadcrumbs

Instructions

Preheat your oven to 375°F (190°C). Cook the elbow macaroni according to package directions until al dente (usually about 1-2 minutes less than the recommended time). Drain the pasta well and set it aside.

In a large pot or Dutch oven, melt 6 tablespoons of butter over medium heat. Once melted, whisk in the flour to create a smooth paste (this is your roux). Cook for about one minute, whisking constantly, until it's lightly golden and fragrant.

Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove the pot from the heat. Stir in the shredded cheddar and Gruyère cheeses a handful at a time, until completely melted and smooth. Add the salt, pepper, smoked paprika, and garlic powder, and stir to combine.

Add the cooked macaroni to the cheese sauce and stir until every noodle is evenly coated in creamy goodness.

Pour the macaroni and cheese into a 9x13-inch baking dish. In a separate small bowl, melt the remaining 2 tablespoons of butter and toss with the panko breadcrumbs until they are evenly coated. Sprinkle the breadcrumbs over the top of the mac and cheese.