Creamy Baked Mac and Cheese
This Creamy Baked Mac and Cheese is rich, cheesy, and has a golden, crunchy topping that makes every bite special. I love serving this for a cozy family dinner, and it’s great for weeknights or even holiday gatherings.
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Mac and cheese were always a favorite at our dinner table. Now, I make it a little creamier and add a crunchy breadcrumb topping. It’s a classic cheesy comfort food that kids and adults both enjoy.
Serve it with my Crockpot Cranberry Meatballs or Creamy Brussels Sprouts with Pancetta.
How to Make Creamy Baked Mac and Cheese
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Boil the elbow macaroni according to package directions until al dente. Drain and set aside.
3. Melt 1/2 stick of butter in a large saucepan over medium heat. Whisk in the flour and cook 1–2 minutes.
4. Gradually add milk and cream, whisking constantly until thickened (about 5–7 minutes).
5. Stir in smoked paprika, salt, and pepper.
6. Remove from heat and mix in shredded cheddar and Gruyère until smooth. Taste and adjust seasoning.
7. Stir cooked macaroni into the cheese sauce. Pour into the prepared baking dish.
8. Melt the remaining 1/2 stick of butter and stir in panko breadcrumbs. Combine with Parmesan and sprinkle evenly over the macaroni.
9. Bake 20–25 minutes until bubbly and golden. For extra crunch, broil 2–3 minutes, watching closely.
10. Let sit for a few minutes before serving.
Serve and Enjoy!
Important Recipe Notes
- Sharp cheddar gives flavor, and Gruyère adds creaminess. Don’t skip either for the best texture and taste.
- Cook pasta al dente: The macaroni will cook more in the oven, so slightly firm noodles prevent a mushy dish.
- Watch the topping: Broil carefully if you want extra crunch—panko can burn quickly.
- You can assemble the mac and cheese, cover it, and refrigerate it. Bake when ready to serve.
- Taste the cheese sauce before combining with pasta. Add salt and pepper as needed.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warm.
Creamy Baked Mac and Cheese
Ingredients
- 16 oz elbow macaroni
- 3 cups sharp cheddar cheese shredded
- 2 cups Gruyère cheese shredded
- 1 stick unsalted butter divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup whipping cream
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Set your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Boil the elbow macaroni according to package directions until al dente. Drain and set aside.
- Melt 1/2 stick of butter in a large saucepan over medium heat. Whisk in the flour and cook 1–2 minutes.
- Gradually add milk and cream, whisking constantly until thickened (about 5–7 minutes).
- Stir in smoked paprika, salt, and pepper.
- Remove from heat and mix in shredded cheddar and Gruyère until smooth. Taste and adjust seasoning.
- Stir the cooked macaroni into the cheese sauce. Pour into the prepared baking dish.
- Melt the remaining 1/2 stick of butter and stir in panko breadcrumbs. Combine with Parmesan and sprinkle evenly over the macaroni.
- Bake 20–25 minutes until bubbly and golden. For extra crunch, broil 2–3 minutes, watching closely.
- Let sit for a few minutes before serving.
