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Jessica T. Brown

Creamy Baked Macaroni and Cheese

Rich, creamy, and indulgent baked macaroni and cheese with a golden, buttery breadcrumb topping, designed to stay saucy and flavorful without becoming stodgy.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 7
Course: side
Cuisine: Comfort Food
Ingredients Equipment Method Notes

Ingredients
  

Macaroni:
  • 250 g / 8 oz macaroni elbow pasta
  • 15 g / 1 tbsp unsalted butter or 2 tsp oil
Topping:
  • 2/3 cup panko breadcrumbs
  • 30 g / 2 tbsp unsalted butter melted
  • 1/4 tsp salt
  • Cheese Sauce:
  • 60 g / 4 tbsp unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups milk warmed (low-fat or full-fat)
  • 2 cups freshly shredded gruyere or preferred main cheese
  • 1 cup freshly shredded mozzarella or additional cheese of choice
  • 3/4 tsp salt
Optional Seasonings:
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp mustard powder

Equipment

  • 1 large saucepan (for boiling pasta)
  • 1 cast iron skillet or ovenproof skillet (26 cm / 9")
  • 1 whisk (for sauce)
  • 1 box grater (for cheese)
  • 9x13” baking dish (for baking)

Method
 

  1. Cook Pasta Perfectly: Bring a large saucepan of salted water to a rolling boil over medium-high heat.
    Add the macaroni and cook according to package directions, but subtract one minute to ensure the pasta remains slightly firm (al dente).
    Drain thoroughly, return to the pot, and toss with butter until evenly coated; this prevents the pasta from absorbing too much sauce later.
  2. Prepare Crunchy Topping: In a small bowl, combine panko breadcrumbs, melted butter, and salt.
    Mix thoroughly until the crumbs are evenly coated in butter, which will create a golden, crunchy topping when baked.
    Set the topping aside while you make the cheese sauce to ensure it remains fresh and crisp.
  3. Make the Roux Base: In a large, ovenproof skillet or saucepan, melt butter over medium heat.
    Add flour and stir constantly for about one minute until it forms a smooth paste (roux) and loses its raw flour taste.
    This forms the thickening base for your creamy cheese sauce.
  4. Incorporate Milk Gradually: Pour in one cup of warmed milk slowly, whisking continuously to dissolve the roux completely.
    Gradually add the remaining milk, whisking to avoid lumps, until a smooth, velvety sauce forms.
    Cook over medium heat, stirring often, until the sauce thickens enough to coat the back of a spoon.
  5. Add Cheese and Seasonings: Remove the sauce from heat and stir in the shredded cheeses, garlic powder, onion powder, mustard powder, and salt.
    Mix gently until the cheese begins to melt, creating a creamy, luscious mixture.
    Taste and adjust seasoning if needed before combining with the pasta.
  6. Combine Pasta and Sauce: Pour the cheese sauce directly into the butter-coated macaroni and stir quickly to coat every piece evenly.
    Transfer the cheesy pasta mixture into a lightly greased 9x13” baking dish or ovenproof skillet, spreading it evenly for uniform baking.
  7. Add Topping and Bake: Sprinkle the prepared panko breadcrumb mixture evenly over the top of the pasta.
    Place the dish in a preheated oven at 180°C / 350°F and bake for 25 minutes or until the topping is lightly golden and crisp, ensuring the sauce remains creamy underneath.
  8. Serve and Garnish: Remove from the oven and allow the baked mac and cheese to rest for a few minutes.
    Garnish with fresh parsley if desired, and serve immediately for a rich, indulgent, crowd-pleasing dish that’s perfect for family dinners or special gatherings.

Notes

  • Grate your own cheese for a smooth, creamy sauce; pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • Tossing the cooked pasta with butter prevents it from absorbing too much sauce and keeps it light and fluffy.
  • Panko breadcrumbs create a crispier topping than regular breadcrumbs; you can substitute if needed, but the texture will differ slightly.
  • Adjust salt carefully depending on the cheeses used, as some cheeses like Gruyère or cheddar can be saltier than others.
  • Make-ahead tip: Prepare pasta and sauce separately, combine, then refrigerate or freeze. Bake from chilled, covering with foil for best results.