I’m sharing my Traditional Baked Mac And Cheese, built around a silky three-cheese sauce and a golden breadcrumb topping for holiday and family dinners.

Jump to Recipe

I love a dish that does double duty: showstopping for guests but honest enough for weeknight hunger. My Creamy Baked Mac And Cheese is one of those, gooey pockets of sharp cheddar melting through tender elbow macaroni, and it always steals the table.

People call it my Perfect Baked Mac And Cheese and yes I let it make repeat appearances on my Holiday Lunch Menu Ideas. I won’t pretend it’s delicate; it’s loud, a little messy, and exactly what I want after a long day.

If you like comfort with some attitude, this is the one you’ll keep coming back to.

Ingredients

Print Recipe (No Advertisments)

Starchy pasta, mostly carbs for energy, little fiber, fills you up fast.
Bold sharp cheddar, salty, lots of protein and calcium, adds savory punch.
Nutty, it melts like a dream, richer fat content, deep savory notes.
Ultra creamy cream cheese, boosts silkiness, higher fat, mild tang rounds flavors.
Creamy milk and cream duo, adds richness and mouthfeel, calories and vitamin D.
Egg binds the sauce, adds protein and structure, helps the bake set firm.
Crunchy panko topping, mostly carbs, little fat, gives a nice texture contrast.
Parmesan brings sharp salty umami, small amount lifts the savory depth.
Butter adds richness and sheen, saturated fat, helps golden breadcrumb browning.

Ingredient Quantities

1 lb elbow macaroni (about 450 g)

4 tbsp unsalted butter

4 tbsp all purpose flour

3 cups whole milk

1 cup heavy cream

4 oz cream cheese, softened

3 cups sharp cheddar shredded (about 12 oz)

1 cup Gruyere shredded (about 4 oz)

1/2 cup Parmesan finely grated (about 2 oz)

1 large egg

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Pinch cayenne or smoked paprika

1 cup panko breadcrumbs

2 tbsp unsalted butter

2 tbsp chopped fresh parsley (optional)

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Bring a big pot of salted water to a boil and cook 1 lb elbow macaroni until just al dente, about 1 minute less than package says; reserve about 1 cup pasta water, then drain.

2. In a medium saucepan melt 4 tbsp unsalted butter over medium heat, stir in 4 tbsp all purpose flour and cook 1 minute while whisking so it loses the raw taste.

3. Slowly whisk in 3 cups whole milk and 1 cup heavy cream, bring to a gentle simmer and cook until the sauce thickens and coats the back of a spoon.

4. Lower the heat and stir in 4 oz softened cream cheese until smooth, then add the cheeses in handfuls: 3 cups sharp cheddar, 1 cup Gruyere and 1/2 cup finely grated Parmesan, stirring so they melt nice and smooth.

5. Stir in 1 tsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper and a pinch of cayenne or smoked paprika; taste and adjust seasonings.

6. Temper 1 large egg by whisking it in a small bowl then slowly adding about 1/2 cup hot cheese sauce to the egg while whisking, then stir that mixture back into the main sauce off the heat so the egg doesn’t scramble. If the sauce seems too thick, thin with a splash of the reserved pasta water or a little extra milk.

7. Toss the drained pasta into the cheese sauce until everything is evenly coated, don’t over cook the pasta here, you want it slightly firm.

8. Transfer the cheesy pasta to a greased 9 by 13 inch baking dish and smooth the top.

9. Make the topping by melting 2 tbsp unsalted butter and mixing it into 1 cup panko breadcrumbs and 2 tbsp chopped fresh parsley if using; season with a pinch of salt and pepper, then sprinkle evenly over the pasta.

10. Bake for 20 to 30 minutes until bubbly and the top is golden. For extra brown and crisp, broil 1 to 2 minutes but watch it cause it burns fast. Let rest about 10 minutes before serving.

Equipment Needed

1. Oven, preheated to 350°F (175°C).
2. Large pot for boiling the pasta (with lid).
3. Colander or fine strainer to drain pasta and catch that reserved cup of water.
4. Medium saucepan for the cheese sauce.
5. Whisk for the roux, milk and tempering the egg.
6. Rubber spatula or wooden spoon for stirring and folding the pasta into the sauce.
7. Measuring cups and spoons plus a liquid measuring cup to reserve pasta water.
8. 9 by 13 inch baking dish, greased.
9. Small bowl and fork to whisk and temper the egg; plus a box grater if you need to shred cheese.

FAQ

Q: Why is my sauce sometimes grainy and how do I stop it? A: Grainy sauce usually comes from overheating the cheese or adding it to a too-hot liquid. Cook the roux and milk slowly, take the pot off heat before stirring in the cheeses, shred cheese fresh, and stir gently until smooth.

Q: What does the egg do and how do I add it without scrambling? A: The egg helps the bake set so you can scoop neat portions. Temper it by whisking the egg then slowly whisking in a few tablespoons of the hot cheese sauce before mixing it back into the pot, then bake right away.

Q: Can I make this ahead or freeze it? A: Yes make ahead up to a day, cover and refrigerate before baking. For freezing, assemble but dont bake, wrap well and freeze up to 2 months; thaw in fridge overnight then bake a bit longer than fresh.

Q: How do I keep the topping crispy and not soggy? A: Toast the panko in 2 tbsp butter until golden before sprinkling, or broil the finished bake 2 to 4 minutes to crisp the top. Also drain pasta well so excess liquid isnt sitting under the topping.

Q: What if I dont have Gruyere or cream cheese, what can I swap? A: Use another melty cheese like fontina or Monterey Jack for Gruyere, and mascarpone or extra cream plus a bit more cheddar for cream cheese. Freshly shredded cheeses melt way better than pre-shredded.

Q: How long and at what temp should I bake it? A: Bake at 350 F for about 25 to 30 minutes until bubbly and set, then broil a couple minutes if you want a golden top. Dont overbake or it can dry out.