Creamy Baked Mac and Cheese with a Golden Cheesy Crust
This creamy baked mac and cheese is the ultimate comfort food, featuring tender elbow macaroni coated in a rich, velvety cheese sauce. Baked until golden and bubbling, it delivers a delicious contrast between its crispy, cheesy topping and irresistibly creamy center. Perfect for family dinners, holidays, or cozy evenings.
Categories: PASTA
Ingredients
- 450 g (1 lb) elbow macaroni
- 115 g (1/2 cup) unsalted butter
- 60 g (1/2 cup) all-purpose flour
- 1 liter (4 cups) whole milk
- 400 g (4 cups) sharp cheddar cheese, freshly shredded and divided
- 200 g (2 cups) Gruyere or Emmental cheese, freshly shredded and divided
- 1 teaspoon salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika, for topping
- Water and additional salt, for cooking the pasta
Cooking Instructions
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01
Preheat your oven to 200 degrees C (400 degrees F). Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for approximately 2 minutes less than the package instructions. The pasta should be slightly firm because it will finish cooking in the oven. Drain well and set aside.
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02
In a large saucepan or deep skillet, melt the unsalted butter over medium heat. Once the butter begins to bubble, add the all-purpose flour. Whisk continuously for 1 to 2 minutes until the mixture becomes lightly golden and develops a slightly toasted aroma. Avoid allowing the flour to brown too much.
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03
Gradually pour the whole milk into the roux, adding approximately 1 cup at a time while whisking constantly to prevent lumps. Continue stirring over medium-low heat for 5 to 7 minutes until the sauce becomes smooth, creamy, and thick enough to coat the back of a spoon.
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04
Remove the saucepan from the heat. Add half of the shredded sharp cheddar cheese (200 g) and half of the Gruyere or Emmental cheese (100 g). Stir gently until the cheese melts completely and the sauce becomes silky and smooth. Season with salt and black pepper. Taste and adjust the seasoning if necessary.
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05
Add the drained macaroni to the warm cheese sauce. Stir thoroughly until every piece of pasta is evenly coated. The mixture should look creamy and slightly saucy, as some moisture will be absorbed during baking.
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06
Lightly grease a 9 x 13-inch baking dish with butter. Transfer the macaroni mixture into the dish and spread it evenly. Sprinkle the remaining cheddar and Gruyere or Emmental cheese over the entire surface. Finish with a light, even dusting of smoked paprika.
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07
Place the baking dish in the preheated oven and bake for 20 to 25 minutes, until the cheese is bubbling around the edges and the top develops a beautiful golden-brown crust. For an extra crispy topping, turn on the broiler for the final 1 to 2 minutes, watching carefully to prevent burning. Remove from the oven and let rest for 5 minutes before serving.
Chef notes
Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese, which often contains anti-caking ingredients. Whole milk creates a rich, creamy sauce. Using low-fat milk may produce a thinner texture. Avoid overcooking the macaroni before baking because it will continue to soften in the oven. Always remove the saucepan from the heat before adding the shredded cheese to help prevent the sauce from becoming grainy. Gruyere adds a slightly nutty flavor, while Emmental provides a milder alternative with excellent melting properties. If the cheese sauce becomes too thick before baking, stir in a small splash of warm milk to loosen it. Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently with a splash of milk to restore creaminess.
