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A spoon dipped into a pan of baked macaroni and cheese.
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Creamy Baked Macaroni and Cheese

The creamiest baked mac and cheese I've ever had!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 843kcal

Ingredients

  • 8 ounces elbow macaroni or penne pasta
  • 1 3/4 cup milk
  • 1/4 cup heavy cream
  • 4 tablespoons butter divided
  • 1/4 cup all-purpose flour
  • 4 ounces Gruyere grated
  • 6 ounces extra-sharp Cheddar grated
  • 1 tablespoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground nutmeg
  • 2 small fresh tomatoes sliced thinly
  • 3/4 cups fresh white bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • 1/4 teaspoon garlic powder

Instructions

  • Preheat oven to 375 degrees.
  • Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
  • Heat the milk and cream in a small saucepan, but don't let it boil.
  • Melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over low heat for 2 minutes.
  • Continue whisking and slowly pour in the hot milk and cream. Cook for another 2 minutes until thickened and smooth.
  • Remove from the heat and stir in the Gruyere, Cheddar, salt, pepper, and nutmeg.
  • Add the cooked macaroni and stir to coat.
  • Pour into a pie plate or other dish of similar size.
  • Slice the tomatoes and arrange on top.
  • Melt the remaining 1 tablespoon of butter and mix it with the bread crumbs, Parmesan cheese, and garlic powder. Sprinkle on top of the tomatoes.
  • Bake for 25 minutes or until the sauce is bubbly and the bread crumbs are brown and crispy.

Nutrition

Calories: 843kcal | Carbohydrates: 71g | Protein: 34g | Fat: 46g | Saturated Fat: 27g | Cholesterol: 138mg | Sodium: 2429mg | Potassium: 528mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1950IU | Vitamin C: 8.4mg | Calcium: 796mg | Iron: 2.6mg