Creamy Baked Mac & Cheese
Tender macaroni robed in a rich cheese sauce, sprinkled with melty cheese and crunchy panko topping. The ultimate comfort food and the perfect BBQ side dish or hearty main.
Ingredients
- 2 cups elbow macaroni pasta
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- ½ teaspoon paprika
- 3 cups shredded cheese
- ¼ cup panko
Instructions
- Preheat oven to 325°F. Grease a 9-inch square or 10-inch round baking dish.
- In a large pot of boiling salted water, cook the pasta until almost al dente, about 5 minutes. The pasta will finish cooking in the oven.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux. Cook for 2-3 minutes, stirring frequently.
- Gradually add the milk, whisking until smooth and combined. Bring to a simmer.
- Whisk in salt, paprika, and 2 cups shredded cheese until melted.
- Remove the sauce from the heat. Drain the pasta. Add the pasta to the sauce and stir to coat.
- Transfer the pasta to the prepared baking dish. Top with remaining 1 cup shredded cheese and panko.
- Bake for 25 minutes, until the cheese is melted and bubbly. Broil for 2-3 minutes, until golden brown.
- Cool for 5 minutes before serving.
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days.
Make it ahead: Once you've topped the pasta with the cheese and panko, allow it to cool in the baking dish. Cover and refrigerate for up to 2 days. Remove the dish from the fridge and allow it to sit at room temperature for 30 minutes. Bake for 25-30 minutes, until hot and bubbly. Broil for 2-3 minutes until golden brown. Cool for 5 minutes before serving.
Milk: I recommend using whole milk, as it gives the sauce a nice thick-but-still-creamy consistency. You could also use half-and-half or a blend of lower fat (skim, 1%, 2%) milk and heavy cream.
Cheese: Use a combination of your favourite cheeses, like cheddar, gruyere, gouda, swiss, provolone, mozzarella, or monterey jack. I use a blend of aged cheddar and swiss cheese.