Creamy Baked Mac and Cheese
If there ever was a universal comfort food, baked mac and cheese checks every box.
There’s just something about gooey, golden cheese bubbling over tender pasta that turns an ordinary mealtime into the best kind of family memory.
It’s everyone’s go-to meal for busy weeknights, the star of Sunday suppers, and the first thing to vanish at potlucks.
Save for later:
Whether you’re chasing childhood nostalgia or just need a cozy crowd-pleaser, you can’t lose with a bubbling pan of this classic.
Pull up a chair, grab your fork—let’s make dinner a little more special tonight.
Ingredients
It’s not just about tossing cheese and noodles together—oh no. Each ingredient in this bake has an important job to do, and it needs to be done right.
Here’s what you’ll need on deck (plus a few tips and reasons why each one pulls its weight):
- 16 oz elbow macaroni
You just can’t beat the classic shape—those little tubes catch the cheddar sauce and practically beg you to take another bite. If you swap for shells or another pasta, it still works, but elbows are iconic for a reason. - 3 cups sharp cheddar cheese, shredded
Good sharp cheddar makes magic happen. Go for quality here. Pre-shredded is fine if you’re pressed for time, but shredding your own melts smoother. - 2 cups Gruyère cheese, shredded
The secret handshake of great mac and cheese. Gruyère brings a nutty, silky richness that goes beyond “just cheesy.” If you don’t have Gruyère, Swiss or fontina can step in, but honestly, Gruyère is dreamy. - 1 stick unsalted butter, divided
Butter pulls double duty. Half goes into the creamy roux (that’s your base sauce), and the rest teams up with panko for the crispy topping. Unsalted keeps you in control of the flavors. - 1/4 cup all-purpose flour
Don’t skip the flour—it thickens the cheese sauce and keeps everything from getting soupy. Nobody wants runny mac! - 3 cups whole milk
This brings the creamy factor way up. Whole milk is best for texture and flavor, but if two percent is what you have, it can work in a pinch. - 1 cup whipping cream
Rich, thick, and downright luscious. It’s what makes every spoonful taste like comfort in a bowl. You could use all milk, but a bit of cream really sets it apart. - 1/2 teaspoon smoked paprika
Tiny spoon, big flavor. Smoked paprika adds that deep, warm, slightly smoky vibe. It doesn’t overpower, it just rounds everything out. - Salt and pepper to taste
Don’t skip seasoning. Salt brightens up all that dairy, and a little black pepper gives an extra savory kick. - 1 cup panko breadcrumbs
Panko is crunchier than regular breadcrumbs, so you get maximum crisp without feeling heavy. They soak up butter like a dream. - 1/2 cup grated Parmesan cheese
Parmesan cranks up the flavor of the topping. Salty, a little nutty, and it turns golden when baked. Don’t be shy with it.
How to Make It
Let’s be honest, nothing feels better than knowing your baked mac and cheese will come out bubbling, creamy, and perfectly golden every single time.
But even the best ingredients can flop if you don’t work a little kitchen magic along the way. Here’s where the rubber meets the road: a step-by-step rundown on exactly how to nail this dish from pot to pan to plate.
Grab a deep breath and maybe an apron that can handle a little cheese splash—this is the fun part.
Cooking the Pasta
Start strong with your pasta. Yes, it matters!
- Use a generous pinch of salt—think ocean water salty. Good pasta is all about seasoning from the get-go.
- Cook the pasta just until al dente. If the box says 8-9 minutes, shoot for 7-8. You want a little bite because the pasta will keep cooking in the oven.
- Once it’s ready, drain well. Gently shake off extra water, so you don’t water down your sauce. No need to rinse—keeping that starch means the cheese grabs onto every noodle like a best friend’s hug.
Make the Cheese Sauce
Here’s the moment of truth—building that silky, dreamy cheese sauce. This part is almost therapeutic (and absolutely worth every second).
- Melt the butter. Toss half your stick into a sturdy saucepan over medium heat.
- Time for flour. Sprinkle in the flour and whisk like you mean it. Let it bubble for 1-2 minutes until just golden. This keeps it from tasting like paste.
- Pour in the dairy. Start with the milk and cream, slow and steady, whisking out any lumps. It thickens up after about 5-7 minutes. You want it smooth, not gloopy.
- Add your flavor. Stir in smoked paprika, salt, and pepper. Don’t get shy here. These simple extras round out the richness and bring everything together.
- Take off the heat, then add cheese. Remove the pot from the burner before adding cheese. Dump in all that cheddar and Gruyère. Stir until melted and smooth. Warm sauce plus shredded cheese equals pure heaven—no gritty clumps invited. Taste and adjust seasoning with salt and pepper as needed.
Assembling and Baking
Now you get to put it all together. This is that moment when hungry family members suddenly appear in the kitchen like magic.
- Mix noodles and sauce. Combine the drained pasta with your cheese sauce, making sure every noodle is coated in all that creamy goodness.
- Pour into your baking dish. Spread the mixture into a greased 9×13-inch pan. Use a spatula to get it even—rough swirls on top are fine.
- Add the crunch. For the crispy topping, melt the rest of your butter and toss it with the panko. Mix in the grated Parmesan until everything’s coated. Sprinkle this evenly over the cheesy pasta—don’t be stingy!
- Bake it. Pop the pan into a preheated 350°F oven for 20-25 minutes. You’re looking for bubbling edges and a golden crown on top.
- Extra crunch? Give it a quick 2-3 minutes under the broiler. Just keep your eyes on it! A kitchen timer (or your nose) is your best friend here.
Let it rest for a few minutes before serving. This lets the cheese settle and means perfect, tidy scoops every time.
Creamy Baked Mac and Cheese
Ingredients
- 16 oz elbow macaroni
- 3 cups sharp cheddar cheese shredded
- 2 cups Gruyère cheese shredded
- 1 stick unsalted butter divided
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup whipping cream
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
Prepare Cheese Sauce
- In a large saucepan, melt 1/2 stick (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.
Add Cheese
- 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.
Combine and Transfer
- Add the cooked macaroni to the cheese sauce and stir until well combined.
- Pour the macaroni and cheese mixture into the prepared baking dish.
Prepare Topping
- 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.
- In a small bowl, combine the buttered panko breadcrumbs and grated Parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the macaroni and cheese.
Bake
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
- For a crispier topping, you can broil the dish for an additional 2-3 minutes, keeping a close eye to prevent burning.
- Remove from the oven and let it sit for a few minutes before serving.
