I perfected my Creamy Mac And Cheese with a four-cheese blend and one unexpected pantry ingredient that completely changes how it bakes, and I’m sharing the trick.

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I never thought a bowl could make me pause like this, but my Ultimate Creamy Baked Mac & Cheese does. I use elbow macaroni and plenty of sharp cheddar, and somehow it hits like the Best Mac N Cheese Recipe you heard about, without the fuss.

It’s rich, weirdly bright, and oddly simple, the kind of Creamy Mac And Cheese that sneaks up on you. I never set out to perfect it, it happened after many happy mistakes.

You might be skeptical, and good, because that curiosity is part of the fun. Trust me, you will want to taste immediately.

Ingredients

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Elbow macaroni: mostly carbohydrates, little fiber, good energy but low protein.
Unsalted butter: rich in fat, adds silky mouthfeel, not much nutrients aside from vitamin A.
Whole milk: provides calcium and protein, makes sauce creamy, adds calories.
Cream cheese: thick, tangy fat that adds body and richness, higher saturated fat.
Sharp cheddar: sharp flavor, lots of protein and calcium, gives classic cheesy bite.
Gruyere: nutty, melty, adds depth and savory complexity, kinda sweet.
Parmesan: salty umami punch, small but mighty, boosts overall flavor without melting fully.
Panko breadcrumbs: crunchy topping, mostly carbs, adds texture, can be browned with butter, dont overdo.

Ingredient Quantities

1 lb elbow macaroni uncooked

6 tbsp unsalted butter, divided (4 tbsp for sauce, 2 tbsp for topping)

1/4 cup all-purpose flour

3 cups whole milk

1 cup heavy cream

4 oz cream cheese softened

8 oz sharp cheddar grated (about 2 cups)

4 oz Gruyere grated (about 1 cup)

1/2 cup grated Parmesan (about 2 oz)

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1/2 tsp kosher salt plus more to taste

1/2 tsp black pepper

1/4 tsp ground nutmeg

1/4 tsp smoked paprika

Pinch cayenne pepper (optional)

1 1/2 cups panko breadcrumbs

2 tbsp chopped fresh parsley for garnish (optional)

How to Make this

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1. Preheat oven to 350 F and butter a 9×13 baking dish with a little of the 2 tbsp topping butter you reserved; bring a large pot of salted water to a boil and reserve about 1/2 cup of the pasta water before draining the macaroni cooked 1 to 2 minutes shy of al dente.

2. In a medium saucepan over medium heat melt the 4 tbsp butter for the sauce, sprinkle in the 1/4 cup flour and whisk constantly about 1 to 2 minutes until it smells nutty but not browned.

3. Very gradually whisk in the 3 cups whole milk and 1 cup heavy cream, keep whisking until smooth and slightly thickened and just simmering, about 4 to 6 minutes.

4. Lower heat, whisk in the 4 oz softened cream cheese until smooth, then remove from heat and stir in the grated cheeses in batches: 8 oz sharp cheddar, 4 oz Gruyere and the 1/2 cup grated Parmesan, stirring until fully melted and silky.

5. Season the sauce with 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg, 1/4 tsp smoked paprika and a pinch of cayenne if you want heat; taste and adjust salt or pepper as needed.

6. Fold the drained macaroni into the cheese sauce until evenly coated, if the sauce seems too thick add a splash or two of the reserved pasta water to loosen it — dont make it soupy, just saucy enough to coat.

7. Pour the cheesy pasta into the buttered baking dish and smooth the top so its level.

8. Toss 1 1/2 cups panko breadcrumbs with the remaining 2 tbsp melted butter and sprinkle evenly over the mac and cheese; press the crumbs gently so they stick.

9. Bake uncovered for 20 to 25 minutes until bubbling and the crumbs are golden; if you want an extra crisp top broil 1 to 2 minutes but watch it closely. Let rest about 10 minutes, garnish with 2 tbsp chopped fresh parsley if using, then serve.

Equipment Needed

1. Large pot to boil the macaroni, with lid
2. Colander or fine mesh strainer to drain pasta and reserve about 1/2 cup of the cooking water
3. 9 by 13 inch baking dish, buttered with some of the topping butter
4. Medium saucepan to make the roux and cheese sauce
5. Whisk for blending the flour into butter and smoothing the milk and cream
6. Measuring cups and measuring spoons for milk butter flour cheeses and spices
7. Box grater or microplane for the cheddar Gruyere and Parmesan, or use pre grated cheese
8. Wooden spoon and rubber spatula to fold the pasta into the sauce and scrape the pan
9. Small bowl to toss panko with melted butter, plus oven mitts to remove the hot dish dont forget to watch it when broiling

FAQ

Q: How far should I cook the pasta before baking? A: Cook it just shy of al dente, about 1 to 2 minutes less than package directions so it finishes softening in the oven, otherwise it gets mushy.

Q: Can I make this ahead or freeze it? A: Yes, you can assemble it and refrigerate up to 24 hours before baking. For freezing, assemble in a freezer safe dish, freeze up to 2 months, thaw overnight in the fridge and add 10 to 15 more minutes to the bake time.

Q: What cheeses can I swap if I dont have Gruyere or cream cheese? A: Use Fontina, Monterey Jack or Colby for good meltability instead of Gruyere, and a bit more heavy cream in place of cream cheese. Always grate block cheese yourself, pre-shredded stuff has anti caking agents and won’t melt as smooth.

Q: My sauce turned grainy or separated, what went wrong? A: Most likely the sauce got too hot or you added cold cheese to boiling liquid. Keep the milk mixture at low heat, whisk in cheeses off the heat or on very low and add them little by little so it melts smooth.

Q: How do I get a crunchy golden topping? A: Toss the panko with the 2 tbsp melted butter and a pinch of salt, sprinkle on top and bake uncovered for the last 10 minutes or broil 1 to 2 minutes until golden. Watch it closely, broilers burn fast.

Q: How should I store and reheat leftovers? A: Refrigerate up to 3 to 4 days. Reheat in a 350°F oven covered for 15 to 20 minutes till warm, or microwave portions with a splash of milk to loosen the sauce, it wont be as crisp but still tasty.

Ultimate Creamy Baked Mac & Cheese Recipe Substitutions and Variations

Elbow macaroni: swap with cavatappi, medium shells, or penne — these shapes hold the sauce better; if you need gluten free use brown-rice or chickpea pasta, and undercook by 1-2 minutes so it won’t get mushy in the oven.
Whole milk + heavy cream: use 2 cups whole milk + 1 cup half-and-half, or replace both with 3 cups half-and-half for a slightly lighter but still creamy result; in a pinch use 2 cups whole milk + 1 can (12 oz) evaporated milk plus 2 tbsp butter for richness.
Gruyere: substitute fontina, Comté, or mild Swiss (Emmental) for that nutty melt; smoked Gouda works if you want a smokier note. Tip: shred block cheese yourself, pre-shredded has anti-caking stuff so it won’t melt as smoothly.
Panko breadcrumbs: swap with crushed Ritz or salted crackers, crushed cornflakes, or plain breadcrumbs mixed with 2 tbsp melted butter and a pinch of smoked paprika; for extra crunch broil the topping 2-3 minutes at the end but watch it closely so it doesn’t burn.

Pro Tips

– Don’t toss all the pasta water away. Add it a splash at a time to the sauce if it feels stiff, it helps the cheeses and starch emulsify so the sauce clings to the noodles, just dont overdo it or it’ll get too loose.

– Grate your own cheese and grate it fine, store-bought pre-shredded has anti caking stuff that can make the sauce grainy. If you grate in a food processor or box grater it melts faster and smoother.

– Keep the heat low when adding cream cheese and shredded cheese, and pull the pot off the burner before you stir in the last cheeses so they melt gently. If it gets too hot it can seize and look greasy, stir slowly until silky.

– You can make it ahead: assemble and chill uncooked for up to a day then bake straight from the fridge adding a few extra minutes. For a seriously crunchy top, toss the panko with browned butter and a little grated Parmesan before sprinkling it on.

Ultimate Creamy Baked Mac & Cheese Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected my Creamy Mac And Cheese with a four-cheese blend and one unexpected pantry ingredient that completely changes how it bakes, and I'm sharing the trick.

Servings

servings

Calories

1021

kcal

Equipment: 1. Large pot to boil the macaroni, with lid
2. Colander or fine mesh strainer to drain pasta and reserve about 1/2 cup of the cooking water
3. 9 by 13 inch baking dish, buttered with some of the topping butter
4. Medium saucepan to make the roux and cheese sauce
5. Whisk for blending the flour into butter and smoothing the milk and cream
6. Measuring cups and measuring spoons for milk butter flour cheeses and spices
7. Box grater or microplane for the cheddar Gruyere and Parmesan, or use pre grated cheese
8. Wooden spoon and rubber spatula to fold the pasta into the sauce and scrape the pan
9. Small bowl to toss panko with melted butter, plus oven mitts to remove the hot dish dont forget to watch it when broiling

Ingredients

1 lb elbow macaroni uncooked
6 tbsp unsalted butter, divided (4 tbsp for sauce, 2 tbsp for topping)
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
4 oz cream cheese softened
8 oz sharp cheddar grated (about 2 cups)
4 oz Gruyere grated (about 1 cup)
1/2 cup grated Parmesan (about 2 oz)
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 tsp kosher salt plus more to taste
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/4 tsp smoked paprika
Pinch cayenne pepper (optional)
1 1/2 cups panko breadcrumbs
2 tbsp chopped fresh parsley for garnish (optional)

Directions

Preheat oven to 350 F and butter a 9×13 baking dish with a little of the 2 tbsp topping butter you reserved; bring a large pot of salted water to a boil and reserve about 1/2 cup of the pasta water before draining the macaroni cooked 1 to 2 minutes shy of al dente.
In a medium saucepan over medium heat melt the 4 tbsp butter for the sauce, sprinkle in the 1/4 cup flour and whisk constantly about 1 to 2 minutes until it smells nutty but not browned.
Very gradually whisk in the 3 cups whole milk and 1 cup heavy cream, keep whisking until smooth and slightly thickened and just simmering, about 4 to 6 minutes.
Lower heat, whisk in the 4 oz softened cream cheese until smooth, then remove from heat and stir in the grated cheeses in batches: 8 oz sharp cheddar, 4 oz Gruyere and the 1/2 cup grated Parmesan, stirring until fully melted and silky.
Season the sauce with 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp ground nutmeg, 1/4 tsp smoked paprika and a pinch of cayenne if you want heat; taste and adjust salt or pepper as needed.
Fold the drained macaroni into the cheese sauce until evenly coated, if the sauce seems too thick add a splash or two of the reserved pasta water to loosen it — dont make it soupy, just saucy enough to coat.
Pour the cheesy pasta into the buttered baking dish and smooth the top so its level.
Toss 1 1/2 cups panko breadcrumbs with the remaining 2 tbsp melted butter and sprinkle evenly over the mac and cheese; press the crumbs gently so they stick.
Bake uncovered for 20 to 25 minutes until bubbling and the crumbs are golden; if you want an extra crisp top broil 1 to 2 minutes but watch it closely. Let rest about 10 minutes, garnish with 2 tbsp chopped fresh parsley if using, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.