This Creamy Baked Mac & Cheese is the ultimate comfort food — rich, cheesy, ultra-creamy on the inside with a golden, crispy topping. Made with a 3-cheese blend and a secret ingredient that enhances the flavor, this is the only mac and cheese recipe you’ll ever need. Perfect for BBQs, family dinners, or any time you need serious comfort food.
Ingredients (Serves 6–8)
- 1 lb elbow macaroni
- 4 tbsp butter
- 1/4 cup all-purpose flour
- 4 cups whole milk, warmed
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Gruyère or mozzarella
- 1/2 cup shredded Parmesan cheese
- 1 tsp mustard powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions
Step 1: Cook the Pasta
Boil macaroni in salted water for 1 minute less than package instructions. Drain and set aside — it will finish cooking in the oven.
Step 2: Make the Roux
In a large pot, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a smooth roux.
Step 3: Add Milk
Slowly pour in the warm milk while whisking continuously to avoid lumps. Cook for 4–5 minutes until the sauce thickens.
Step 4: Add Cheese & Seasoning
Lower the heat and stir in mustard powder, garlic powder, salt, pepper, and paprika. Add cheddar, Gruyère (or mozzarella), and 1/4 cup Parmesan. Stir until completely melted and smooth.
Step 5: Combine with Pasta
Add the cooked macaroni into the cheese sauce and mix until every piece is fully coated.
Step 6: Assemble
Pour the mixture into a greased 9×13 baking dish. Top with panko breadcrumbs, remaining Parmesan cheese, and drizzle with melted butter.
Step 7: Bake
Bake at 375°F (190°C) for 25–30 minutes until bubbly and golden brown. For extra crunch, broil for 1–2 minutes at the end.
Step 8: Rest & Serve
Let it sit for 5 minutes before serving so it sets into a creamy, thick texture.
Pro Tips
- Always use warm milk to prevent lumps in the sauce.
- Freshly shredded cheese melts much better than pre-shredded.
- Mustard powder enhances cheesiness without tasting like mustard.
- You can assemble it a day ahead and refrigerate before baking.
Enjoy your ultra-creamy baked mac & cheese!