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ultra creamy baked mac and cheese recipe

Baked Mac and Cheese

 An ultra-rich, velvety baked mac and cheese loaded with cheddar, Gruyère, and mozzarella. Perfectly cooked pasta, silky cheese sauce, and a bubbly golden top — the comfort classic done right.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12
Course: Main Course
Cuisine: American
Calories: 630
Ingredients Method Notes

Ingredients
  

MAC AND CHEESE
  • 600 g large elbow macaroni
  • 360 g medium-aged cheddar grated
  • 250 g Gruyère grated
  • 115 g low-moisture mozzarella grated
  • 170 g unsalted butter
  • 110 g all-purpose flour
  • 950 ml whole milk
  • 400 ml heavy whipping cream
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • tsp onion powder
  • item kosher salt to taste

Method
 

Heat the Oven
  1. Preheat to 325°F (165°C). Grease a 3-quart (2.8 L) baking dish.
Boil the Pasta
  1.  Bring a large pot of salted water to a boil. Cook macaroni 1–2 minutes under al dente. Drain and set aside.
Combine the Cheeses
  1.  Mix all three cheeses together and reserve half for layering/topping.
Make the Roux
  1.  Melt butter over medium heat. Whisk in flour and cook 30–45 seconds.
Build the Cream Sauce
  1.  Slowly add half the milk while whisking. Add remaining milk + heavy cream. Simmer until glossy and slightly thickened.
Season the Sauce
  1.  Stir in smoked paprika, garlic powder, onion powder, and salt to taste.
Melt in the Cheese
  1.  Turn off heat. Add half the cheese mixture and stir until fully melted.
Coat the Pasta
  1.  Fold the cooked macaroni into the sauce until evenly coated.
Layer the Mac and Cheese
  1.  Add half the pasta to the baking dish → half the cheese → remaining pasta → remaining cheese.
Bake & Broil
  1.  Bake 15–20 minutes until bubbling. Broil 1–2 minutes for a golden top.
Serve
  1. Rest 5 minutes before scooping. Serve hot.

Notes

  • Swap ½ cup milk for evaporated milk if you want a thicker, richer sauce.
  • For crunch: mix panko + melted butter and sprinkle before baking.
  • Always grate cheese fresh — it melts 10× smoother.