Ultimate Creamy Baked Macaroni and Cheese
Description
Indulge in the ultimate comfort food with this ultra-creamy, cheesy baked macaroni. Featuring a rich, velvety cheese sauce, tender pasta, and a golden, bubbly cheese crust that stretches with every single bite, it’s a guaranteed crowd-pleaser for any family gathering.
Ingredients
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Pasta: 1 pound (16 oz) elbow macaroni or cavatappi
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Butter: 1/2 cup (1 stick) unsalted butter
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Flour: 1/3 cup all-purpose flour
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Milk & Cream: 2 1/2 cups whole milk and 1 cup heavy cream (warmed)
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Cheese: 4 cups freshly shredded cheese (a mix of sharp cheddar, gruyère, and mozzarella for maximum pull and flavor)
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Seasoning: 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon dry mustard, salt, and black pepper to taste
Instructions
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Boil the Pasta: Cook the macaroni in a large pot of salted boiling water until al dente (about 1-2 minutes under package instructions). Drain and set aside.
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Make the Roux: Melt the butter in a large Dutch oven or saucepan over medium heat. Whisk in the flour and cook for about 1-2 minutes, stirring constantly until smooth and lightly golden.
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Build the Sauce: Gradually pour in the warm milk and heavy cream while whisking vigorously to prevent lumps. Simmer and stir until the mixture thickens enough to coat the back of a spoon.
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Add Cheese: Remove from heat and stir in 3 cups of the shredded cheese, garlic powder, smoked paprika, mustard, salt, and pepper until completely melted and smooth.
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Combine: Fold the cooked macaroni into the rich cheese sauce until every piece is thoroughly coated.
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Bake: Transfer the mixture into a greased baking dish (or oven-safe skillet). Top with the remaining 1 cup of cheese. Bake at 175°C (350°F) for 20-25 minutes, then broil for the last 2-3 minutes until the top is bubbling and golden brown.
