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The Ultimate Creamy & Crunchy Baked Mac and Cheese (No Grainy Sauce Guaranteed)

A spoonful of creamy baked mac and cheese showing extreme cheese pull, topped with golden breadcrumbs.
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This is the best baked mac and cheese recipe you will ever make. You get a rich, velvety, no grainy cheese sauce inside, topped with a perfectly golden and crunchy crust. It is the ultimate comfort food casserole.

Ingredients

Scale
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 4 cups (16 ounces) sharp cheddar cheese, freshly shredded
  • 1 cup (4 ounces) Gruyère cheese, freshly shredded
  • 1 cup (4 ounces) Fontina cheese, freshly shredded
  • 1 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the macaroni according to package directions until just shy of al dente (about 1 minute less than package time). Drain well and set aside.
  3. While the pasta cooks, make the cheese sauce. In a large saucepan over medium heat, melt 6 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring frequently, until the sauce thickens enough to coat the back of a spoon (about 5-7 minutes). Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, nutmeg, smoked paprika, and cayenne pepper.
  6. Add the shredded cheddar, Gruyère, and Fontina cheeses to the sauce in handfuls, stirring until each addition is completely melted and smooth before adding the next. This off-heat method prevents graininess. Taste and adjust seasoning if needed.
  7. Gently fold the cooked, drained pasta into the cheese sauce until everything is evenly coated. Pour the mixture into your prepared baking dish.
  8. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle the buttered breadcrumbs evenly over the top of the macaroni and cheese.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  10. Let the baked mac and cheese rest for 5 to 10 minutes before serving. This helps the sauce set up for maximum creaminess.

Notes

  • Shred your cheese from blocks instead of buying pre-shredded. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into your sauce.
  • Warming the milk slightly before adding it to the roux helps prevent lumps and speeds up the thickening process.
  • For a Southern baked mac and cheese variation, you can add an egg yolk to the cheese sauce before mixing in the pasta for extra richness.

Nutrition

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