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Creamy Baked Mac and Cheese

Creamy Baked Mac and Cheese

This creamy baked mac and cheese is a comforting classic that combines elbow macaroni with a rich, cheesy sauce, all baked to perfection for a deliciously cheesy crust. Perfect as a main dish or side, it's sure to please everyone at the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 450 kcal

Equipment

  • 1 large pot
  • 1 baking dish (3-quart)
  • 1 colander
  • 1 medium saucepan
  • 1 whisk
  • 1 mixing bowl
  • 1 oven

Ingredients
  

  • 8 ounces elbow macaroni
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon paprika
  • to taste salt and pepper
  • ½ cup breadcrumbs for topping

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cook the elbow macaroni in a large pot of boiling salted water according to package instructions until al dente. Drain in a colander and set aside.
  • In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously for about 1 minute to make a roux.
  • Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the mixture thickens, about 3-5 minutes.
  • Lower the heat and stir in the shredded cheddar and mozzarella cheese. Season with garlic powder, onion powder, paprika, salt, and pepper. Stir until the cheese has melted and the sauce is smooth.
  • Combine the cooked macaroni with the cheese sauce in a mixing bowl, making sure all pasta is well coated.
  • Transfer the mac and cheese mixture to the baking dish. Sprinkle breadcrumbs evenly on top for a crispy crust.
  • Bake in the preheated oven for 25-30 minutes or until bubbly and golden on top.
  • Remove from the oven and let it cool slightly before serving.

Notes

For an extra kick, consider adding cooked bacon or sautéed vegetables into the mac and cheese mixture before baking.
You can also experiment with different types of cheese, such as gouda or fontina, for varied flavors.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.