Easy Baked Mac and Cheese

Baked mac and cheese in white casserole dish.

We're using a combination of cheeses to make the ultimate cheese sauce to coat all that macaroni. This is one of the creamiest baked mac and cheese recipes, so rich and decadent!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 436kcal

Author Karly Campbell

Ingredients

8 ounces macaroni
1 3/4 cup whole milk
1/4 cup heavy cream
5 tablespoons butter divided
1/4 cup all-purpose flour
6 ounces sharp cheddar shredded
4 ounces Gruyere shredded
2 ounces cream cheese
1 tablespoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
3/4 cup Panko 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.
While the pasta is cooking, 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 milk and cream. Cook for another 2 minutes until thickened and smooth.
Remove from the heat and stir in the cheddar, gruyere, cream cheese, salt, pepper, and nutmeg. Continue stirring until the cheese has melted and the sauce is smooth. Return to low heat in short bursts if needed to melt the cheese fully.
Drain the pasta and add to the cheese sauce. Stir to coat. Pour mixture into a buttered 2 quart baking dish.
Melt the remaining 2 tablespoons of butter and mix it with the Panko, Parmesan cheese, and garlic powder.
Sprinkle the bread crumbs evenly over the mac and cheese.
Bake for 25 minutes or until the sauce is bubbly and the bread crumbs are browned and crispy.

Notes

You can use any variety of cheese you like, but make sure to choose cheese that melts nicely. A bit of smoked gouda is a great addition here.

This recipe was lightly adapted from Ina Garten.

Nutrition