Description
Creamy Baked Macaroni and Cheese is the ultimate comfort food with tender elbow pasta, rich homemade cheese sauce, and a golden baked top. This mac and cheese recipe is perfect for holidays, potlucks, or cozy weeknight dinners. A creamy, cheesy casserole that’s easy, classic, and totally satisfying.
Ingredients
1 pound elbow macaroni
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
4 ounces cream cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 cup panko breadcrumbs (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until just al dente. Drain and set aside.
2. In a saucepan over medium heat, melt butter. Whisk in flour and stir constantly for 1-2 minutes until bubbly but not browned.
3. Gradually whisk in milk and heavy cream. Cook while whisking until the mixture thickens and coats the back of a spoon.
4. Reduce heat to low. Stir in cream cheese, sharp cheddar, and mozzarella until melted and smooth. Season with salt, pepper, garlic powder, and paprika.
5. Fold the cooked pasta into the cheese sauce until fully coated. Pour into a buttered baking dish.
6. Top with extra cheese or panko breadcrumbs if using. Bake at 375°F for 20-25 minutes until bubbly and golden.
7. Let rest a few minutes before serving warm.
Notes
This recipe can be prepped ahead and baked later.
You can mix up the cheese blend to include Monterey Jack or Gruyere.
For extra crunch, broil the top for 1-2 minutes at the end.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 510
- Sugar: 5g
- Sodium: 470mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 95mg