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Ultimate Creamy Baked Macaroni and Cheese

A fork lifting a scoop of baked macaroni and cheese showing extreme cheese pull and a crispy topping.
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A rich, oven-baked macaroni and cheese casserole with a silky sauce and a golden crust, perfect for holiday gatherings.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • 8 ounces sharp cheddar cheese, shredded
  • 8 ounces Gruyère cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside.
  3. In a large saucepan, melt the 6 tablespoons of butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly to make a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  6. Add the shredded cheddar, Gruyère, and Monterey Jack cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. This is your cheese sauce.
  7. Fold the cooked, drained macaroni into the cheese sauce until fully coated. Pour the mixture into the prepared baking dish.
  8. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the top of the pasta mixture.
  9. Bake for 25 to 30 minutes, or until the sauce is bubbly and the topping is golden brown. Let it rest for 10 minutes before serving.

Notes

  • For make-ahead ease, assemble the casserole completely, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking straight from the refrigerator.
  • Shred your own cheese from blocks; pre-shredded cheese contains additives that prevent smooth melting.
  • If you prefer a slightly tangier flavor, substitute 2 ounces of the Gruyère with cream cheese, softened.

Nutrition

Find it online: https://kitchenslang.com/creamy-macaroni-and-cheese-recipe/