Baked Creamy Mac and Cheese

Back in the old days, if I wanted to make a creamy mac and cheese, I would reach for that store-bought blue box and whip some up for my girls. I never considered making a baked version because I assumed the top would dry out and the macs would become hard. Then I discovered a recipe for baked creamy mac and cheese and, chef’s kiss, it’s the perfect macaroni and cheese recipe ever.

Baked Creamy Mac and Cheese

To achieve this baked creamy mac and cheese, you’re cooking in three steps. It might seem like a lot but the whole thing is ready in 45 minutes. That’s not that difficult to achieve, even on a weeknight.

First, you need to cook the macaroni until it is al dente. In this recipe, I’m using elbow macaroni, one of the smaller pasta noodles. My Italian-American mother in law just called them “macs.”

Then you need to make the homemade cheese sauce. You do this using two delicious cheese varieties — cheddar and Gruyère. Finally, you will be combining the pasta and cheese in a casserole dish, topped with panko breadcrumbs — my favorite — and cooking it in the oven.

In the end, you have what amounts to a vegetarian casserole made with macaroni and cheese that is creamy in the middle and crunchy on the top. That’s the best of both worlds in my opinion.

Ingredients Overview

Step-by-Step Instructions

Preheat the oven to 350 F. Lightly grease a 9×13 baking dish.

Cook the macaroni according to package instructions until al dente. Drain and set aside.

In a large saucepan, melt 1/2 stick – or 4 tablespoons — of butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until bubbly and lightly golden.

Gradually whisk in the milk and whipping cream, ensuring there are no lumps. Continue to cook, stirring constantly, until the mixture thickens, about 5-7 minutes.

Stir in the smoked paprika, salt and pepper.

Remove the saucepan from heat and stir in the shredded sharp cheddar and Gruyère cheeses until fully melted and smooth.

Taste and adjust seasoning with salt and pepper as needed.

Add the cooked macaroni to the cheese sauce and stir until well combined.

Pour the macaroni and cheese mixture into the prepared baking dish.

In a small saucepan, melt the remaining 1/2 stick — 4 tablespoons — of butter. Once melted, mix in the panko breadcrumbs until they are well coated. Combine the buttered panko breadcrumbs and grated Parmesan cheese.

Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.

Notes

I like using this Pyrex 9×13 baking dish because it comes with a cover. That means that I can store dinner in the same container I cooked it in. Also, when invited to a potluck dinner, it’s the perfect dish to bring food to someone’s home. Also, the casserole dish and top are both dishwasher safe. It is the perfect, utilitarian baking dish.

For a crispier topping, you can broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.