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–+ servings
Baked Mac and Cheese

Creamy Baked Mac and Cheese for Cozy Nights In

This Baked Mac and Cheese offers a rich, creamy texture and a crispy topping, perfect for comforting family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Dry Macaroni Pasta Use elbow macaroni or any short pasta
For the Béchamel Sauce
  • 4 tablespoons Butter Can be replaced with margarine
  • 1/4 cup All-Purpose Flour Consider gluten-free flour for variations
  • 2 cups Whole Milk Half-and-half can be used for a richer texture
  • 1 cup Half-and-Half Substitute with whole milk if unavailable
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1/4 teaspoon Nutmeg Use a small pinch
  • 1 teaspoon Garlic Powder Fresh garlic can be substituted
  • 1 teaspoon Dried Mustard Can be omitted or replaced with Dijon mustard
For the Cheese
  • 2 cups Sharp Cheddar Cheese Can swap for mild cheddar if preferred
  • 1 cup White Cheddar Cheese Substitute with more sharp cheddar if needed
  • 1 cup Gruyere Cheese Substitutes include fontina or mozzarella
For the Topping
  • 1 cup Panko Regular breadcrumbs can be used if panko is unavailable
  • 2 tablespoons Melted Butter for Topping Olive oil can serve as an alternative

Equipment

  • 9x13-inch baking dish
  • Large pot
  • medium saucepan
  • Whisk
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large pot, bring salted water to a rapid boil. Cook elbow macaroni for about 6–7 minutes until al dente. Drain and drizzle with olive oil.
  3. Melt 4 tablespoons of butter in a medium saucepan over medium heat, whisk in ¼ cup of all-purpose flour, and cook for 1 minute.
  4. Gradually pour in 2 cups of whole milk and 1 cup of half-and-half, whisk continuously until smooth and thickened, about 4–5 minutes.
  5. Reduce heat to low and stir in 2 cups of sharp cheddar, 1 cup of white cheddar, and 1 cup of Gruyere until melted and creamy.
  6. Combine the drained macaroni with the cheese sauce in a large mixing bowl, season with black pepper, nutmeg, and garlic powder.
  7. Transfer mixture to the baking dish, mix 1 cup of panko with 2 tablespoons of melted butter, and sprinkle over the top. Bake for 20 minutes.
  8. Remove from oven, let sit for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 45gProtein: 20gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 60mgSodium: 800mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 1000IUCalcium: 300mgIron: 1mg

Notes

Ensure to avoid boiling the cheese sauce once cheese is added to maintain a smooth texture.

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