How to Craft Your Creamy Baked Macaroni and Cheese

Follow these steps to create an unforgettable dish. Each instruction is designed to guide you through the process for perfect results.

Essential Ingredients

• 1 pound elbow macaroni
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 2 cups half and half
• 3 1/2 cups sharp cheddar cheese, shredded and divided
• 2 cups Fontina cheese, shredded and divided
• 1/4 cup Parmigiano Reggiano cheese, grated
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

For the Breadcrumb Topping (Optional, but highly recommended)

• 1 cup Panko breadcrumbs
• 1/4 cup Parmigiano Reggiano, grated
• 2 tablespoons butter, melted
• 1/2 teaspoon smoked paprika

Step-by-Step Instructions

1. Prepare Your Baking Dish and Oven: Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Lightly grease a 9×13 inch baking dish with a touch of butter to prevent sticking, ensuring even cooking and easy serving.
2. Craft the Smoky Breadcrumb Topping: In a small bowl, melt 2 tablespoons of unsalted butter in the microwave until just liquid. Combine this melted butter with 1 cup of panko breadcrumbs, 1/2 teaspoon of smoked paprika, and 1/4 cup of grated Parmigiano Reggiano cheese. Stir well until the breadcrumbs are evenly coated. Set this mixture aside; it will provide that essential crunch and smoky flavor.
3. Prepare the Cheeses: Grate 2 cups of Fontina cheese, 3 1/2 cups of sharp cheddar, and another 1/4 cup of Parmigiano Reggiano. Divide these cheeses: set aside 1/2 cup of the shredded cheddar and 1/2 cup of the shredded Fontina for the top layer of your mac and cheese before baking. The remaining cheese will be incorporated into the sauce.
4. Begin the Roux: In a large, heavy-bottomed pot or Dutch oven, melt 7 tablespoons of unsalted butter over medium heat. Once the butter is melted and bubbly, gradually whisk in 1/2 cup of all-purpose flour. Continue to whisk constantly for about 1 minute, allowing the flour to dissolve and cook until it achieves a light golden color. This forms the roux, which is crucial for thickening your cheese sauce.
5. Build the Béchamel Base: Slowly pour in 3 cups of whole milk and 2 cups of half-and-half, adding it one cup at a time while continuously whisking. This gradual addition prevents lumps and ensures a silky-smooth sauce. Keep whisking to fully incorporate the liquid with the roux.
6. Thicken the Sauce and Cook the Pasta: Continue to whisk the milk and flour mixture over medium heat until it begins to gently thicken. This typically takes about 7-9 minutes. The sauce should be thick enough to lightly coat the back of a wooden spoon. While the sauce is thickening, bring a large pot of heavily salted water (about 2 tablespoons of kosher salt per gallon of water) to a rolling boil. Add 1 pound of elbow macaroni and cook it 1 minute less than the package directions specify. This ensures the pasta remains al dente and doesn’t get mushy during baking. Drain the pasta thoroughly and toss it with 1 tablespoon of butter to prevent sticking, then set aside.
7. Create the Cheese Sauce: Once your béchamel has thickened, turn off the heat and remove the pot from the burner. Immediately add 2 cups of the shredded cheddar, 1 1/2 cups of the shredded Fontina, and the 1/4 cup of grated Parmigiano Reggiano (from step 3, not the topping portion). Stir gently until all the cheeses are completely melted and incorporated into a smooth, creamy sauce. Season with 2 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Taste the sauce and adjust the seasoning as needed, remembering that cheese saltiness can vary.
8. Combine Pasta and Sauce: Add the just-drained, buttered pasta directly into the pot with the cheese sauce. Mix thoroughly, ensuring every piece of macaroni is lovingly coated in the rich, creamy sauce.
9. Assemble for Baking: Immediately pour the macaroni and cheese mixture into your prepared buttered baking dish. Spread it evenly. Then, sprinkle the reserved 1/2 cup of cheddar and 1/2 cup of Fontina cheese over the top. Finally, evenly distribute the prepared smoky panko breadcrumb mixture over the cheese layer.
10. Bake to Perfection: Cover the baking dish first with parchment paper (to prevent the cheese from sticking to the foil), then tightly with aluminum foil. Bake for 10 minutes. Remove the cover and continue to bake for another 5-7 minutes, or until the mac and cheese is bubbly around the edges and the cheese on top has melted. For an extra golden-brown and crispy topping, broil the mac and cheese for the last 1-2 minutes, watching it very carefully to prevent burning. Once out of the oven, let the baked mac and cheese rest for at least 5 minutes before serving. This allows the sauce to set slightly, resulting in a more cohesive and less runny dish. Enjoy your homemade masterpiece!

Expert Tips for Mac and Cheese Perfection

Creating the ultimate creamy baked macaroni and cheese is an art, but with these expert tips, you’ll achieve flawless results every time.

Choosing Your Cheeses Wisely

Our recipe uses a robust blend of Fontina, sharp cheddar, and Parmigiano Reggiano. Fontina, with its wonderfully pungent and rich flavor, is a cornerstone of this recipe, much like in our beloved chicken valdostana and chicken sorrentino. However, if Fontina is unavailable or if you prefer a milder flavor, there are excellent substitutes. Consider Gruyere for a nutty, complex profile, Havarti for its buttery richness and superior melt, or even Monterey Jack for a very mild, gooey result. American cheese, a processed cheese, also works well, as it contains sodium citrate which aids in creating an extra-creamy, smooth sauce. The key is to select good melting cheeses that complement each other in flavor and texture.

The Importance of the Breadcrumb Topping

We cannot stress enough how much the breadcrumb topping enhances this dish. While entirely optional, skipping it would mean missing out on a crucial textural and flavor dimension. The combination of crispy panko and smoky paprika offers an irresistible crunch and a depth of flavor that contrasts beautifully with the creamy interior. It transforms a simple dish into something truly special. For those who love extra texture, feel free to make a little extra and serve it on the side for individual additions.

Achieving the Ideal Texture

The texture of your baked mac and cheese is a matter of personal preference, and our recipe aims for ultimate creaminess. We recommend covering the macaroni and cheese during the initial baking phase to lock in moisture. This prevents the pasta and sauce from drying out, resulting in a wonderfully creamy and gooey consistency. If you prefer a firmer mac and cheese with a slightly drier, more structured consistency, you can bake it uncovered for the entire duration. Both methods yield delicious results, so choose according to your preference!

The Golden Rule: Let It Rest

Just like many other creamy baked pasta dishes, allowing your baked macaroni and cheese to rest after it comes out of the oven is a critical step. A resting period of about 5 minutes allows the hot cheese sauce to cool slightly and firm up. This prevents it from being too runny and ensures that when you scoop out a portion, it holds its shape beautifully and all the delicious components stay together. Patience in this final step will be rewarded with a perfect consistency.

Make-Ahead and Storage Tips

This baked mac and cheese is a fantastic dish for meal prepping or entertaining. You can assemble the entire dish (without baking) up to 24 hours in advance. Cover it tightly with plastic wrap and refrigerate. When ready to bake, let it come to room temperature for about 30 minutes before baking as directed, possibly adding an extra 5-10 minutes to the covered baking time. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave individual portions or warm a larger portion in the oven until heated through and bubbly, adding a splash of milk or cream if it seems too dry.

Discover More Beloved Baked Pasta Recipes

Baked pasta dishes are, without a doubt, among the most comforting and satisfying meals imaginable. They bring warmth, flavor, and a sense of indulgence to any table. We love exploring the endless possibilities of baked pasta, and we invite you to discover some of our other cherished recipes. Which one will become your new favorite?

• Chili Mac and Cheese: A hearty and satisfying fusion featuring rich beef chili generously combined with creamy mac and cheese, baked until perfectly bubbly and golden. It’s a complete meal in one dish!
• Creamy Mushroom Pasta Bake: This elegant yet comforting dish brings together rigatoni, savory Fontina cheese, roasted mushrooms, and fresh spinach. Everything is blended with creamy ricotta, fragrant thyme, and a hint of nutmeg, then baked until beautifully bubbly and golden brown.
• Baked Butternut Squash Pasta: The quintessential autumn dish, featuring tender butternut squash and fragrant sage, tossed with penne pasta. It’s baked to perfection with layers of gooey mozzarella and sharp Parmigiano Reggiano, making it ideal for cozy fall evenings.

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Creamy Baked Macaroni and Cheese

by James Delmage

Average Rating: 5 out of 5 stars (from 26 votes)

Prep Time: 20 mins |
Cook Time: 20 mins |
Resting Time: 5 mins |
Total Time: 45 mins

Servings: 8

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A creamy mixture of Fontina, Parmigiano Reggiano, and cheddar cheeses are combined with elbow macaroni, topped with a smoked paprika panko mixture and baked until bubbly.

Ingredients

For the Baked Macaroni and Cheese:

• 1 pound elbow macaroni
• 8 tablespoons unsalted butter, divided
• 1/2 cup all-purpose flour
• 3 cups whole milk
• 2 cups half and half
• 3 1/2 cups sharp cheddar cheese, shredded and divided
• 2 cups Fontina cheese, shredded and divided
• 1/4 cup Parmigiano Reggiano cheese, grated
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

For the Breadcrumb Topping (optional):

• 1 cup Panko breadcrumbs
• 1/4 cup Parmigiano Reggiano, grated
• 2 tablespoons butter, melted
• 1/2 teaspoon smoked paprika

Instructions

For the breadcrumb topping (optional):

1. Melt 2 tablespoons of butter in a microwave until just melted.
2. Combine the melted butter with panko breadcrumbs, grated Parmigiano Reggiano, and smoked paprika. Stir until well combined and set aside.

For the Baked Macaroni and Cheese:

1. Preheat oven to 350°F (175°C) and set the rack to the middle level. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to a boil. Rub a touch of butter all over the inside of a 9 by 13-inch baking dish.
2. Meanwhile, melt 7 tablespoons of butter in a large pot over medium heat. Whisk in 1/2 cup of flour and cook for 1 minute until the flour is dissolved and lightly golden in color. Slowly add in 3 cups of milk and 2 cups of half and half, 1 cup at a time, while continuously whisking.
3. Whisk the milk and flour mixture over medium heat until it is slightly thickened (about 7-9 minutes). The mixture should just coat the back of a wooden spoon.
4. While the flour and milk are thickening, begin boiling the pasta. Cook the elbow macaroni 1 minute less than the package instructions. Drain thoroughly and mix 1 tablespoon of butter into the pasta, then set it aside.
5. Once the milk and flour mixture has thickened, turn off the heat and remove the pan. Add in 2 cups of cheddar cheese, 1 1/2 cups of Fontina cheese, and the 1/4 cup of Parmigiano Reggiano. Stir until the cheeses are fully incorporated and melted. Season with 2 1/2 teaspoons of kosher salt and 1/2 teaspoon of black pepper. Taste and adjust salt and pepper if necessary, as cheese saltiness can vary.
6. Add the just-drained pasta into the pot with the cheese sauce and mix together well to ensure all pasta is coated. Immediately pour the mixture into the buttered baking dish.
7. Top with the remaining 1/2 cup of cheddar and 1/2 cup of Fontina cheese, then sprinkle the prepared breadcrumb mixture evenly over the top.
8. Cover the dish first with parchment paper, then tightly with aluminum foil (the parchment paper will prevent the cheese from sticking to the foil). Bake for 10 minutes. Remove the cover and continue to bake for 5-7 more minutes, or until bubbly around the edges. To brown the breadcrumbs and get a crispy crust, broil for the last 1-2 minutes, watching carefully to prevent burning. Let the baked mac and cheese set for 5 minutes before serving. Enjoy!

Notes

• This recipe yields 8 normal-sized or 6 very generous servings.
• Always undercook the pasta by about 1-2 minutes from package instructions, as it will continue to cook in the oven.
• Covering the mac and cheese during baking helps lock in moisture, resulting in a creamier dish. If you prefer a firmer texture, you may bake it uncovered for the entire time.
• If Fontina cheese is hard to find, suitable substitutes include American, Gruyere, Gouda, Havarti, or Monterey Jack. Any soft melting cheese will generally work well.
• The breadcrumb topping is entirely optional, but it provides a delightful smoky crunch that greatly enhances the dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheat wonderfully in the microwave or oven.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

• Calories: 799 kcal
• Carbohydrates: 42.4g
• Protein: 35.3g
• Fat: 54.6g
• Saturated Fat: 33.6g
• Cholesterol: 207 mg
• Sodium: 1429 mg
• Potassium: 397 mg
• Fiber: 0.2g
• Sugar: 5.9g
• Calcium: 811 mg
• Iron: 3 mg