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ultra-creamy baked mac and cheese - featured image

Ultra-Creamy Baked Mac and Cheese: Foolproof Comfort Food

  • Author: Rebecca
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

A foolproof recipe for ultra-creamy baked mac and cheese featuring a silky smooth cheese sauce and a crispy, buttery panko topping. This dish solves common issues like grainy texture and soggy toppings, making it perfect for beginners and comfort food lovers alike.

Ingredients

Scale
  • 1 lb (450g) elbow macaroni
  • 6 tbsp (85g) unsalted butter, divided
  • 1/2 cup (60g) all-purpose flour
  • 2 cups (480ml) heavy cream
  • 3 cups (300g) sharp cheddar cheese, freshly shredded
  • 1.5 cups (150g) Gruyère cheese, freshly shredded
  • 1 tbsp (15g) Dijon mustard
  • 1–2 tsp hot sauce (e.g., Frank’s RedHot or Texas Pete)
  • 1 cup (80g) panko breadcrumbs
  • Salt and black pepper to taste
  • 1/2 tsp garlic powder (implied from instructions)

Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
  2. Grate the cheddar and Gruyère cheeses. In a small skillet, melt 2 tablespoons of butter over medium heat. Add panko breadcrumbs and a pinch of salt, toasting for 2-3 minutes until golden brown. Remove from heat and set aside.
  3. Bring a large pot of salted water to a boil. Cook elbow macaroni according to package directions, but reduce time by 1 minute to keep it al dente. Drain and rinse briefly with warm water. Toss with a tiny bit of oil to prevent sticking.
  4. In a large saucepan, melt the remaining 4 tablespoons of butter over medium heat. Sprinkle in flour and whisk constantly for 1-2 minutes until the mixture is light blonde and smells nutty.
  5. Slowly pour in heavy cream while whisking continuously until the mixture thickens and simmers gently. Remove from heat.
  6. Stir in Dijon mustard, hot sauce, garlic powder, salt, and pepper.
  7. Add the shredded cheddar and Gruyère to the warm cream mixture. Stir gently until fully melted and smooth. Do not boil after adding cheese.
  8. Combine the cooked pasta with the cheese sauce, ensuring every noodle is coated. Pour into the prepared baking dish.
  9. Sprinkle the toasted panko breadcrumbs evenly over the top.
  10. Bake for 20-25 minutes until the topping is golden brown and the sauce is bubbling.
  11. Let rest for 5-10 minutes before serving to allow the sauce to set.

Notes

Grate your own cheese to avoid anti-caking agents that cause graininess. Remove the pan from heat before adding cheese to prevent separation. Toasting the panko ensures it stays crunchy. If the sauce is too thick, add a splash of milk. If the topping burns, cover loosely with foil for the first 15 minutes of baking.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1/8 of the dish
  • Calories: 650
  • Sugar: 4
  • Sodium: 800
  • Fat: 38
  • Saturated Fat: 22
  • Carbohydrates: 55
  • Fiber: 2
  • Protein: 22

Keywords: mac and cheese, baked mac and cheese, comfort food, creamy mac and cheese, panko topping, easy dinner, family friendly

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Find it online: https://smartdinnerecipes.com/ultra-creamy-baked-mac-and-cheese-foolproof-comfort-food/