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. It is creamy in the middle and crunchy on the top. That's the best of both worlds in my opinion.
Equipment
Ingredients
- 16 ounces elbow macaroni
- 3 cups cheddar cheese sharp, shredded
- 2 cups Gruyère cheese shredded
- 1 stick unsalted butter
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1 cup whipping cream
- 1/2 teaspoon smoked paprika
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 350 F.
- Lightly grease a 9x13 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 9x13 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.
Nutrition
Calories: 847kcalCarbohydrates: 58gProtein: 34gFat: 53gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.5gCholesterol: 159mgSodium: 725mgPotassium: 388mgFiber: 2gSugar: 8gVitamin A: 1792IUVitamin C: 0.2mgCalcium: 850mgIron: 1mg
Disclaimer
Please note that nutrient values, if included with the recipe, are estimates only. Variations can occur due to product availability/substitution and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
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