Golden Creamy Baked Macaroni

Creamy Baked Macaroni and Cheese is the ultimate comfort food that satisfies with its golden bubbling top and rich, melty interior. Perfect for holidays, weeknight dinners, or whenever you want a nostalgic dish, it features a velvety cheese sauce that envelops every piece of pasta and finishes with a crispy, golden crust under the broiler. This recipe strikes the ideal balance between creamy, cheesy goodness and a slightly crunchy topping, making it a guaranteed crowd-pleaser.

I first made this mac and cheese for a busy weeknight when I needed something comforting and quick. It quickly became a family favorite with everyone asking for seconds because of that creamy cheese and crispy top combo.

Ingredients

• Elbow macaroni: the classic pasta shape that holds sauce beautifully and ensures every bite is coated
• Unsalted butter: for starting the roux with rich flavor without overpowering
• All-purpose flour: to thicken the sauce creating a silky smooth texture
• Whole milk: for creaminess that isn't too heavy, the base of the cheese sauce
• Half-and-half or heavy cream: to enrich the sauce and lend luxurious thickness
• Sharp cheddar cheese: brings a bold, classic cheesy flavor that everyone knows and loves
• Mozzarella: adds melty stretchiness and softens the sharp cheddar intensity
• Parmesan cheese: gives a salty kick and contributes to the crispy baked top
• Salt and pepper: to season the sauce perfectly and balance flavors
• Ground mustard or garlic powder: optional to subtly boost the cheese flavor and add complexity

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of salted water to a rolling boil. Add the macaroni and cook until just al dente so it holds its shape during baking. Drain and set aside. Avoid overcooking as pasta continues softening in the oven.

Make the Roux Base:

Melt the butter over medium heat in a medium saucepan. Stir in the flour and whisk constantly for one to two minutes until it forms a smooth paste with a lightly nutty aroma. This cooks out the raw flour taste and builds the sauce base.

Create the Cheese Sauce:

Slowly pour in milk and cream while whisking consistently to prevent lumps. Let the mixture simmer for four to five minutes until thickened to a creamy consistency. Reduce heat then stir in cheddar, mozzarella, and parmesan cheeses until fully melted into a smooth sauce. Season with salt, pepper, and optional ground mustard or garlic powder to enhance flavor.

Combine and Assemble:

Mix the cooked macaroni gently into the cheese sauce until all pasta is coated evenly. Transfer the mixture into a greased 9-by-13-inch baking dish, smoothing it into an even layer. Sprinkle extra cheddar and parmesan cheese on top for an indulgent crust.

Bake to Perfection:

Place the dish in a preheated 375 degrees Fahrenheit oven and bake for twenty to twenty-five minutes until bubbling hot. For a golden and crispy top, broil for an additional two to three minutes while watching carefully to avoid burning. Let rest a few minutes after baking so the cheese settles into its creamy, luscious texture.

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My favorite ingredient is sharp cheddar because of its classic cheese flavor that shines through without being overpowering. One of my favorite family memories with this dish was making it together on a chilly fall evening and everyone gathered around the kitchen table enjoying the warmth and gooey cheese as the aroma filled the house.

Storage Tips

Allow the mac and cheese to cool completely before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Keep refrigerated for up to four days. To reheat, bake covered at 350 degrees Fahrenheit until warmed through or microwave individual portions with a splash of milk to bring back creaminess. This dish also freezes well for up to two months. Thaw overnight in the fridge for best results and reheat in the oven.

Ingredient Substitutions

You can swap elbow macaroni for tubular pasta like penne or cavatappi to hold the sauce just as well. Use gluten-free pasta and a gluten-free flour blend for the roux if you are gluten sensitive. For dairy substitutions, try whole milk alternatives like oat or almond milk and use vegan cheese blends to make it dairy-free. Feel free to experiment with cheese blends including Monterey Jack or Gruyere for different flavor profiles.

Serving Suggestions

Serve creamy baked macaroni and cheese piping hot with roasted vegetables or a crisp garden salad to balance its richness. It’s also perfect as a decadent side next to fried chicken, meatloaf, or barbecue. For a fun twist, top with crispy bacon bits, caramelized onions, or a few slices of jalapeños for extra flavor and texture.

Cultural Context

Macaroni and cheese has deep roots in American and European culinary traditions as a beloved comfort dish that has evolved into countless regional variations. This baked version with a crunchy top became iconic in the United States during the 20th century. It is often served during holidays and family gatherings as a rich, satisfying dish that brings everyone together.

Pro Tips

• Toast the flour and butter mixture thoroughly while making the roux to avoid a raw flour taste
• Grate your own cheese whenever possible; pre-shredded cheese often includes anti-caking agents that affect melt quality
• Don’t skip the broil step for that golden, crunchy top—watch carefully to prevent burning

Common Recipe Questions

→ How can I keep baked macaroni from drying out?

Ensuring plenty of cheese sauce prevents dryness as the pasta absorbs moisture during baking. Covering with foil during the initial bake can also help retain moisture before broiling for the crispy top.

→ What cheeses make the best creamy baked macaroni?

A combination of sharp cheddar for boldness, mozzarella for meltiness, and parmesan for a savory crisp finish creates a well-rounded, creamy dish.

→ Can this dish be prepared in advance?

Absolutely, you can assemble it ahead, refrigerate for up to two days, and then bake. Adding a few extra minutes to baking time helps if starting cold.

→ Is gluten-free pasta or flour substitution possible?

Yes, use a gluten-free pasta sturdy enough for baking and swap all-purpose flour with a gluten-free 1:1 blend for the roux to maintain texture.

→ Can this be served without baking?

Definitely, mixing pasta and cheese sauce stovetop is delicious. Baking simply adds a golden, crispy top layer for contrast.

→ What additions can enhance flavors?

Incorporate bacon bits, caramelized onions, jalapeños, or a drizzle of hot sauce for added depth and texture variety.