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Ultimate Creamy Baked Mac and Cheese with Crispy Topping

Close-up of a scoop taken from a baked mac and cheese recipe showing gooey cheese pulls and a golden brown breadcrumb crust.
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This recipe delivers the ultimate comfort food: creamy, cheesy macaroni baked until golden brown with a satisfyingly crisp topping. It is a family favorite perfect for weeknight dinners or holiday gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter, divided
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper
  • 4 cups (about 1 pound) sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1 cup American cheese, shredded (for extra creaminess)
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the elbow macaroni according to package directions until it is just shy of al dente (about 1 minute less than recommended). Drain well and set aside.
  3. Prepare the cheese sauce: In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil rapidly.
  5. Remove the sauce from the heat. Whisk in the dry mustard, salt, pepper, and cayenne pepper.
  6. Add the shredded sharp cheddar, Gruyère, and American cheese to the sauce in handfuls, stirring until completely melted and smooth before adding the next batch. This creates your rich, cheesy sauce.
  7. Gently fold the cooked, drained macaroni into the cheese sauce until every piece is coated.
  8. Pour the macaroni mixture into the prepared baking dish.
  9. In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  11. Let the baked mac and cheese rest for 5 to 10 minutes before serving.

Notes

  • Shred your own cheese; pre-shredded cheese contains additives that prevent smooth melting.
  • For a Southern style, you can add a splash of heavy cream to the milk mixture for extra richness.
  • You can prepare the sauce and pasta ahead of time, assemble the dish, cover it, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingbycarla.com/baked-mac-and-cheese/