Creamy Baked Macaroni
A crowd-pleasing, creamy baked macaroni dish with a golden crunchy top, perfect for potlucks and family dinners.
Ingredients
Pasta and Base Ingredients
- 16 oz elbow macaroni (or small shells)
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups milk whole milk gives best richness; 2% works too
Cheese Ingredients
- 2 cups shredded cheddar cheese sharp cheddar for flavor
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder (or 1 tsp Dijon)
- 1/4 teaspoon paprika smoked paprika for depth
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs Panko for extra crunch
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the macaroni in salted boiling water according to package directions until al dente. Drain and set aside.
- In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 2 minutes to cook the raw flour taste. The mixture should be smooth and bubbling slightly.
Making the Cheese Sauce
- Slowly pour in the milk while whisking to avoid lumps. Keep whisking until the sauce thickens and comes to a gentle boil, about 4–6 minutes.
- Remove the sauce from the heat. Stir in cheddar, mozzarella, salt, black pepper, mustard powder, and paprika until melted and smooth. Taste and adjust seasoning.
Combining and Baking
- In a large bowl, combine the drained pasta and cheese sauce. Stir until every piece is coated.
- Transfer the mixture to the prepared baking dish. Evenly sprinkle the grated Parmesan and breadcrumbs over the top.
- Bake for 20–25 minutes or until the top is golden and the edges bubble. If you want the crust extra brown, briefly broil for 1–2 minutes—watch closely.
- Let rest 5 minutes before serving so the sauce sets a bit.
Notes
Refrigerate leftovers in an airtight container for up to 3 days. For single portions, microwave on medium power in 30-second increments, stirring between, to keep the sauce smooth. For a portable meal, spoon into ramekins and serve individual portions. To freeze, assemble and bake, or freeze unbaked in a freezer-safe dish for up to 2 months.