Creamy Baked Mac and Cheese
Creamy Baked Mac and Cheese
Ingredients
For the Macaroni
- 2 cups elbow macaroni
- 1 teaspoon salt, plus more for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 1/2 cups sharp cheddar cheese, shredded, divided
- 1/2 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg, freshly grated
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
⏱️ 10 min
- 3
While the macaroni cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux, ensuring no lumps remain.
⏱️ 3 min
- 4
Gradually whisk in the warmed whole milk, a little at a time, until smooth and fully incorporated. Continue whisking and cook for 3-5 minutes, until the sauce thickens.
⏱️ 5 min
- 5
Remove the saucepan from the heat. Stir in 2 cups of the shredded sharp cheddar cheese, the Monterey Jack cheese, and the softened cream cheese until completely melted and smooth. Add the Dijon mustard, 1 teaspoon of salt, black pepper, and nutmeg. Stir until well combined.
⏱️ 4 min
- 6
Add the drained macaroni to the cheese sauce and stir until all the pasta is evenly coated.
⏱️ 2 min
- 7
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min
- 8
In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the cheese layer.
⏱️ 1 min
- 9
Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown. If the topping browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 375
- 10
Let the mac and cheese rest for 5 minutes before serving to allow the sauce to set slightly.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Baked Mac and Cheese
For the Macaroni
- 2 cups elbow macaroni
- 1 teaspoon salt, plus more for pasta water
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 1/2 cups sharp cheddar cheese, shredded, divided
- 1/2 cup Monterey Jack cheese, shredded
- 2 ounces cream cheese, softened
- 1 teaspoon Dijon mustard
- 1/2 teaspoon black pepper
- 1/4 teaspoon nutmeg, freshly grated
For the Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of generously salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-9 minutes. Drain well and set aside.
⏱️ 10 min - 3
While the macaroni cooks, prepare the cheese sauce. In a large saucepan or Dutch oven, melt 1/4 cup of unsalted butter over medium heat. Add the all-purpose flour and whisk constantly for 1-2 minutes to create a roux, ensuring no lumps remain.
⏱️ 3 min - 4
Gradually whisk in the warmed whole milk, a little at a time, until smooth and fully incorporated. Continue whisking and cook for 3-5 minutes, until the sauce thickens.
⏱️ 5 min - 5
Remove the saucepan from the heat. Stir in 2 cups of the shredded sharp cheddar cheese, the Monterey Jack cheese, and the softened cream cheese until completely melted and smooth. Add the Dijon mustard, 1 teaspoon of salt, black pepper, and nutmeg. Stir until well combined.
⏱️ 4 min - 6
Add the drained macaroni to the cheese sauce and stir until all the pasta is evenly coated.
⏱️ 2 min - 7
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min - 8
In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the cheese layer.
⏱️ 1 min - 9
Bake for 20-25 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown. If the topping browns too quickly, you can loosely tent it with aluminum foil.
⏱️ 25 min•🌡️ 375 - 10
Let the mac and cheese rest for 5 minutes before serving to allow the sauce to set slightly.
⏱️ 5 min