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Creamy Baked Mac and Cheese

The ultimate comfort food: elbow macaroni folded into a silky homemade cheddar cheese sauce, topped with buttery golden breadcrumbs and baked until bubbly. Creamy underneath, crunchy on top, ready in 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Mac and Cheese
  • 1 lb elbow macaroni
  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup all-purpose flour
  • 4 cups whole milk warmed
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 4 cups sharp cheddar cheese freshly shredded
  • 2 cups mild cheddar or Monterey Jack cheese freshly shredded
For the Topping
  • 1 1/2 cups panko breadcrumbs
  • 4 tbsp butter melted

Equipment

  • 9x13 inch baking dish
  • Large pot
  • Whisk

Method
 

  1. Preheat the oven to 375°F. Butter a 9x13 inch baking dish. Bring a large pot of salted water to a boil and cook the elbow macaroni 1 minute less than the package directions. Drain well.
  2. Melt the 1/2 cup butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 full minute. Do not let it brown.
  3. Gradually pour in the warm milk, whisking constantly to prevent lumps. Cook 4 to 5 minutes, stirring often, until the sauce thickens enough to coat the back of a spoon.
  4. Remove the pan from the heat. Stir in the salt, pepper, garlic powder, and paprika, then add the shredded cheeses a handful at a time, stirring until each addition melts before adding more. You should have a smooth, silky sauce.
  5. Fold the drained macaroni into the cheese sauce until every noodle is coated. Pour into the prepared baking dish and spread evenly.
  6. Toss the panko breadcrumbs with the melted butter and sprinkle evenly over the top.
  7. Bake 20 to 25 minutes, until the topping is golden brown and the edges are bubbly. Let rest 5 minutes before serving so the sauce settles.

Notes

Shred your own cheese for the smoothest sauce. Leftovers keep in the fridge for up to 4 days. Reheat with a splash of milk, covered, at 350°F.