Creamy Baked Macaroni and Cheese
This Creamy Baked Macaroni and Cheese is the ultimate comfort food, featuring tender elbow macaroni coated in a rich homemade three-cheese sauce and baked until bubbly and golden. Perfect for family dinners, holidays, or potlucks.
Equipment
- 9x13-inch baking dish
- large pot for boiling pasta
- large saucepan
- whisk
- colander
Ingredients
- 1 lb elbow macaroni
- water for boiling
- salt for pasta water
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp dry mustard powder
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs (optional)
- 2 tbsp melted butter (optional)
- 1/4 tsp smoked paprika (optional)
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the elbow macaroni until just al dente, about 1 minute less than the package directions. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until lightly golden and bubbling.
- Slowly whisk in the milk and heavy cream. Cook for 4–6 minutes until slightly thickened. Stir in the garlic powder, mustard powder, paprika, salt, and black pepper.
- Reduce the heat to low. Stir in the cheddar, mozzarella, and Parmesan cheeses until completely melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir until every piece of pasta is evenly coated.
- Transfer the macaroni and cheese to the prepared baking dish and spread evenly.
- If using, combine the panko breadcrumbs, melted butter, and smoked paprika. Sprinkle evenly over the macaroni.
- Bake uncovered for 20–25 minutes, or until bubbling and lightly golden. Broil for 2–3 minutes at the end if you prefer a crispier topping.
- Let the macaroni and cheese rest for 5–10 minutes before serving for the creamiest texture.
Notes
Cook the pasta just until al dente to prevent overcooking during baking. Freshly shred the cheese for the smoothest sauce, as pre-shredded cheese contains anti-caking agents that can affect melting. For an extra crispy topping, broil for 2–3 minutes after baking. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.