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Ultimate Creamy Baked Mac and Cheese with a Crunchy Breadcrumb Topping

A close-up of a rich, creamy slice of baked mac and cheese with gooey cheese pull and a golden, crispy breadcrumb topping.
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You deserve truly indulgent baked mac and cheese that stays creamy and never dries out. This recipe delivers the ultimate comfort food experience with a rich, silky cheese sauce and a golden, crunchy topping.

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
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Fontina cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain the pasta and set it aside. Do not overcook the pasta.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan over medium heat, melt the 6 tablespoons of butter.
  4. Whisk in the flour to create a roux. Cook, stirring constantly, for 2 minutes until the mixture smells slightly nutty. Do not let it brown.
  5. Gradually whisk in the warm milk, ensuring no lumps form. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 5 to 8 minutes.
  6. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, and cayenne pepper.
  7. Add the shredded cheddar, Gruyère, and Fontina cheeses, stirring until completely melted and smooth. This off-heat method prevents graininess.
  8. Add the cubed cream cheese and stir until fully incorporated into the sauce, making it extra rich and silky.
  9. Add the cooked, drained pasta to the cheese sauce and stir gently until every piece is coated.
  10. Pour the macaroni mixture into the prepared baking dish.
  11. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle the breadcrumbs evenly over the top of the macaroni.
  12. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  13. Let the baked mac and cheese rest for 10 minutes before serving to help the sauce set.

Notes

  • For the creamiest results, shred your own cheese from blocks; pre-shredded cheese contains anti-caking agents that can affect sauce smoothness.
  • If you prefer a Southern style baked mac and cheese, you can add one beaten egg to the pasta and sauce mixture before baking.
  • Use the pasta water if your sauce seems too thick; add a splash or two until you reach your desired consistency before adding the cheese.

Nutrition

Find it online: https://yumdrizzle.com/baked-mac-and-cheese-ultimate-creamy-recipe/