Creamy Baked Mac and Cheese
The ultimate comfort food: elbow macaroni in a silky cheddar sauce, topped with buttery golden breadcrumbs and baked until bubbly.
- Prep time
- 15 min
- Cook time
- 35 min
- Total time
- 50 min
- Servings
- 8
- Difficulty
- Medium
Ingredients
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Instructions
Heat the oven to 375°F and butter a 9x13-inch baking dish.
Cook the macaroni in salted boiling water for 2 minutes less than the package directions. Drain and set aside.
In a large pot over medium heat, melt 4 tablespoons butter. Whisk in the flour and cook 1 minute, whisking constantly.
Slowly whisk in the warm milk. Cook, whisking often, until the sauce thickens enough to coat a spoon, 5 to 7 minutes.
Remove from the heat. Stir in the salt, dry mustard, garlic powder, paprika, 3 cups cheddar, and the Monterey Jack until smooth.
Fold in the macaroni and pour into the baking dish. Top with the remaining 1 cup cheddar.
Melt the remaining 2 tablespoons butter, toss with the panko, and sprinkle over the top.
Bake 20 to 25 minutes, until bubbly and golden. Let rest 5 minutes before serving.
Tips and substitutions
- Shred your own cheese from a block. Pre-shredded cheese has coatings that can make the sauce grainy.
- Warming the milk first helps the sauce come together smoothly and quickly.
- To make ahead, assemble without the breadcrumbs, cover, and refrigerate up to 1 day. Add the topping and bake 35 to 40 minutes.
Nutrition (estimated)
| Calories | 640 |
|---|---|
| Protein | 28 g |
| Carbohydrates | 53 g |
| Fat | 35 g |
| Fiber | 2 g |
| Sodium | 690 mg |
Per serving, based on 8 servings. This is an estimate calculated from typical ingredients and will vary with the brands and amounts you use.
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