Cheesy Baked Macaroni and Cheese Recipe

Introduction

Cheesy baked macaroni and cheese is a comforting classic that’s perfect for any occasion. With a rich, creamy cheese sauce and a crispy breadcrumb topping, this dish satisfies all your cheesy cravings in every bite.

Ingredients

• 8 oz elbow macaroni
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• Salt and pepper to taste
• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1/4 teaspoon paprika (optional for garnish)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Cook the elbow macaroni according to the package instructions until al dente, then drain and set aside.
2. Step 2: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute until lightly golden to create a roux.
3. Step 3: Gradually whisk in the milk, stirring constantly to avoid lumps. Continue cooking until the sauce thickens, about 5 minutes.
4. Step 4: Stir in the garlic powder, mustard powder, salt, and pepper. Remove the sauce from heat and mix in the shredded cheddar and mozzarella cheeses until melted and smooth.
5. Step 5: Combine the cooked macaroni with the cheese sauce, stirring well to coat all the pasta.
6. Step 6: Transfer the macaroni and cheese mixture to a greased baking dish.
7. Step 7: In a small bowl, toss the breadcrumbs with olive oil, then sprinkle evenly over the macaroni.
8. Step 8: Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
9. Step 9: If desired, sprinkle paprika over the top as garnish before serving.

Tips & Variations

• For extra creaminess, add a splash of heavy cream to the cheese sauce.
• Mix in cooked bacon or caramelized onions for added flavor.
• Use panko breadcrumbs for an extra crispy topping.
• Substitute half the cheddar with gruyère or fontina for a different cheese profile.

Storage

Store leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness, or microwave covered on medium power, stirring occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make macaroni and cheese ahead of time?

Yes, you can prepare the dish up to the baking step, then cover and refrigerate it for up to 24 hours. When ready, bake as directed, adding a few extra minutes if needed.

What types of cheese work best for macaroni and cheese?

Sharp cheddar is a classic choice for flavor and meltiness, but combining it with mozzarella adds creaminess. You can also experiment with cheeses like gruyère, fontina, or gouda for unique tastes.

Cheesy Baked Macaroni and Cheese Recipe

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5 from 121 reviews

Cheesy Baked Macaroni and Cheese is a classic comfort food featuring tender elbow macaroni enveloped in a creamy, sharp cheddar and mozzarella cheese sauce, topped with a crispy breadcrumb crust and baked to golden perfection. This indulgent dish combines rich flavors of garlic and mustard powder for a deliciously satisfying experience perfect for family dinners or cozy nights in.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Pasta

• 8 oz elbow macaroni

Cheese Sauce

• 2 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk (whole or 2%)
• 1 teaspoon garlic powder
• 1 teaspoon mustard powder
• Salt and pepper to taste

Topping

• 1/2 cup breadcrumbs
• 2 tablespoons olive oil
• 1/4 teaspoon paprika (optional for garnish)

Instructions

1. Cook the macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions, usually 8-10 minutes, until just al dente. Drain and set aside.
2. Make the roux: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to form a smooth paste. Cook for about 1-2 minutes, whisking frequently to eliminate the raw flour taste.
3. Add milk and seasonings: Gradually whisk in the milk, continuing to stir constantly to avoid lumps. Add garlic powder, mustard powder, and season with salt and pepper. Bring the mixture to a simmer and cook until the sauce thickens, about 5-7 minutes.
4. Add cheese: Lower the heat and stir in the shredded cheddar and mozzarella cheeses. Mix until melted and the sauce is smooth and creamy. Adjust seasoning if needed.
5. Combine pasta and cheese sauce: Add the drained macaroni to the cheese sauce and stir until all pasta is fully coated.
6. Prepare breadcrumb topping: In a small bowl, mix the breadcrumbs with olive oil until evenly coated.
7. Assemble and bake: Preheat the oven to 350°F (175°C). Transfer the macaroni and cheese mixture to a greased baking dish. Evenly sprinkle the breadcrumb mixture over the top. Optionally, sprinkle paprika for color and flavor. Bake uncovered for 25-30 minutes or until the topping is golden brown and the cheese is bubbly.
8. Serve: Allow to cool slightly before serving. Enjoy your cheesy baked macaroni and cheese warm.

Notes

• Use whole milk for a richer sauce or 2% milk for a lighter version.
• For extra flavor, add a pinch of cayenne pepper or smoked paprika to the cheese sauce.
• Breadcrumb topping can be substituted with crushed crackers or panko for different textures.
• To make it gluten-free, use gluten-free pasta, flour, and breadcrumbs.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.

Keywords: baked macaroni and cheese, cheesy mac and cheese, comfort food, baked pasta, cheddar macaroni