CREAMY BAKED MAC AND CHEESE

Ouadie Rhabbouron

There’s a reason baked mac and cheese is the ultimate comfort food—it’s luxuriously creamy, deeply cheesy, and crowned with a buttery, crispy crust that crackles under your fork. This isn’t the boxed stuff. This is homemade, from-scratch mac and cheese with a three-cheese blend, a velvety stovetop sauce, and a golden breadcrumb topping that makes every bite unforgettable.

Perfect for holidays, potlucks, or “I need a hug” nights, this recipe is rich without being heavy, and foolproof enough for weeknights.

Why You’ll Love This Recipe

  • 🧀 Triple-cheese blend = maximum flavor + perfect melt
  • 🥄 Stovetop sauce + baked topping = best of both worlds
  • ⏱️ Ready in 45 minutes
  • 💛 Crowd-pleasing, kid-approved, adult-elevated
  • 🌾 Naturally nut-free & easily customizable

Ingredients You’ll Need

(Serves 6–8 | 9x13-inch baking dish)

For the Macaroni:

  • 16 oz (454g) elbow macaroni or cavatappi
  • Salt for pasta water

For the Cheese Sauce:

  • 4 tbsp (½ stick / 57g) unsalted butter
  • ¼ cup (30g) all-purpose flour
  • 3½ cups (830ml) whole milk, warmed
  • 2 cups (8 oz) sharp cheddar cheese, freshly shredded
  • 1 cup (4 oz) Gruyère or Fontina cheese, freshly shredded
  • ½ cup (2 oz) cream cheese, cubed (secret for extra creaminess!)
  • 1 tsp Dijon mustard (enhances cheesiness!)
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional, for depth)
  • Salt & white pepper to taste

For the Topping:

  • 1 cup panko breadcrumbs
  • 2 tbsp melted butter
  • ¼ cup (1 oz) Parmesan cheese, grated
  • Pinch of dried thyme or paprika

💡 Pro Tips:

  • Use freshly shredded cheese—pre-shredded contains anti-caking agents that prevent smooth melting.
  • Warm the milk—prevents lumps in the roux.
  • Undercook pasta by 1–2 minutes—it finishes baking in the oven.

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