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The Ultimate Creamy Baked Mac and Cheese with Crispy Topping

A close-up serving of creamy baked mac and cheese with a deeply browned, crispy breadcrumb topping.
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This recipe delivers the ultimate comfort food experience: baked mac and cheese that stays incredibly creamy, never dry, and features a golden, crunchy breadcrumb topping. It is foolproof for family dinners or large crowds.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon dry mustard powder
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 4 ounces Fontina cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until al dente. Drain well and set aside. Do not overcook the pasta.
  3. While the pasta cooks, prepare the cheese sauce. In a large saucepan, melt the 6 tablespoons of butter over medium heat.
  4. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  5. Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 6 to 8 minutes. Do not let it boil rapidly.
  6. Remove the saucepan from the heat. Whisk in the salt, pepper, nutmeg, smoked paprika, and dry mustard powder.
  7. Add the shredded cheddar, Gruyère, and Fontina cheeses, stirring until completely melted and smooth.
  8. Add the cubed cream cheese and stir until it melts fully into the sauce, ensuring no lumps remain. This step guarantees a creamy texture.
  9. Fold the cooked, drained macaroni into the cheese sauce until every piece is coated.
  10. Pour the macaroni mixture into the prepared baking dish.
  11. In a small bowl, toss the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the top of the pasta.
  12. Bake for 20 to 25 minutes, or until the sauce is bubbly and the topping is golden brown and crisp.
  13. Let the baked mac and cheese rest for 10 minutes before serving to allow the sauce to set slightly.

Notes

  • For the creamiest sauce, warm your milk slightly before adding it to the roux. Cold milk can cause lumps.
  • Shred your own cheese from blocks; pre-shredded cheeses contain anti-caking agents that prevent smooth melting.
  • Resting time after baking is key; it prevents the dish from being too runny when you serve it.

Nutrition

Find it online: https://frostedfancies.com/ultimate-creamy-baked-mac-and-cheese/