Creamy Baked Mac and Cheese Recipe - Easy & Cheesy

This article gives a complete guide to making creamy baked mac and cheese. It lists all needed ingredients, tools, and step-by-step cooking instructions. Tips cover cheese choices, sauce texture, baking methods, and flavor upgrades. It also shares serving ideas, portion sizes, and common mistakes to avoid for best results.

What You Need for Creamy Baked Mac and Cheese

Here's what you need to make a rich and creamy baked mac and cheese:

• 8 oz elbow macaroni or cavatappi pasta
• 2 cups sharp cheddar cheese, shredded
• 1 cup mozzarella cheese, shredded
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp paprika (optional)
• 1/4 cup breadcrumbs (for topping)
• 2 tbsp melted butter (for breadcrumbs)

Equipment

• Large pot for boiling pasta
• Medium saucepan for cheese sauce
• 9x13 inch baking dish
• Wooden spoon
• Whisk

Step-by-Step Cooking Instructions

Cook the Pasta

• Boil 4 quarts of water in a large pot.
• Add 1 tbsp salt and pasta.
• Cook for 7-8 minutes until al dente.
• Drain and set aside.

Make the Cheese Sauce

• Melt 2 tbsp butter in a medium saucepan over medium heat.
• Whisk in 2 tbsp flour and cook for 1 minute.
• Slowly add 1 1/2 cups milk, whisking constantly.
• Stir in 1/2 cup heavy cream.
• Bring to a simmer until thickened (3-4 minutes).
• Remove from heat and add 2 cups cheddar and 1 cup mozzarella.
• Stir until cheese melts completely.
• Add salt, pepper, and paprika.

Combine and Bake

• Preheat oven to 350°F (175°C).
• Mix cooked pasta with cheese sauce in a large bowl.
• Pour mixture into a greased 9x13 baking dish.
• In a small bowl, mix breadcrumbs with 2 tbsp melted butter.
• Sprinkle breadcrumb mix evenly over pasta.
• Bake for 25-30 minutes until top is golden brown.

Tips for the Best Texture and Flavor

Cheese Selection

• Use sharp cheddar for bold flavor
• Mix in mozzarella for extra stretchiness
• Avoid pre-shredded cheese (has anti-caking agents)
• Grate cheese fresh for smoother melting

Sauce Consistency

• Don't rush the roux (flour + butter)
• Simmer sauce until it coats the back of a spoon
• If too thick, add warm milk 1 tbsp at a time
• If too thin, simmer longer or add more cheese

Baking Perfection

• Cover edges with foil if browning too fast
• Let rest 5-10 minutes after baking
• Test internal temp reaches 165°F (74°C)
• For crispier top, broil last 2 minutes

Flavor Boosters

• Add 1/2 tsp mustard powder to sauce
• Use whole milk and heavy cream combo
• Season pasta water heavily with salt
• Finish with dash of hot sauce or garlic powder

Serving Suggestions and Add-Ons

Classic Pairings

• Garlic bread or dinner rolls
• Green salad with vinaigrette
• Roasted vegetables (broccoli, Brussels sprouts)
• Grilled chicken or pork chops

Popular Mix-Ins

• Cooked bacon bits
• Diced jalapeños for heat
• Chopped green onions
• Crumbled sausage or ground beef
• Steamed broccoli florets

Topping Ideas

• Extra shredded cheese blend
• More creamy mac recipes
• Everything bagel seasoning
• Parmesan crisps
• Chopped chives or parsley

Portion Sizes

Common Mistakes to Avoid

Sauce Problems

• Don't use low-fat milk or cheese
• Avoid overheating sauce (causes graininess)
• Never skip the roux step
• Don't add cold ingredients to hot sauce

Baking Errors

• Don't overcook pasta before baking
• Avoid skipping the breadcrumb topping
• Don't bake uncovered the whole time
• Never serve immediately after baking

Ingredient Issues

• Don't use pre-shredded cheese
• Avoid mixing different pasta shapes
• Don't forget to salt the pasta water
• Never substitute evaporated milk for heavy cream

Timing Mistakes