Creamy Baked Mac and Cheese🍖 Main

Name: Creamy Baked Mac and Cheese
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 16 oz elbow macaroni; 5 tbsp salted butter; 5 tbsp all-purpose flour; 1 tsp onion powder; 1/2 tsp garlic powder; 2 3/4 cups milk; 1/2 cup half and half; 14 oz sharp cheddar cheese, shredded (approximately 3 1/2 cups lightly packed); 1 1/2 oz Parmesan cheese, shredded (approximately 1/2 cup); 1/2 tsp dry mustard powder; 1/2 tsp seasoned salt (or to taste); 1/4 tsp black pepper (or to taste); 1/4 cup panko bread crumbs; 2 tsp butter, melted; 2 oz sharp cheddar cheese, shredded (approximately 1/2 cup lightly packed); 2 tbsp Parmesan cheese, shredded

Oven-baked macaroni and cheese featuring tangy cheddar and Parmesan cheeses in a luxuriously smooth, generously sauced foundation, crowned with crispy breadcrumb finish.

By Marcus Rivera, Kitchen Tips Editor

Prep: 15 minCook: 35 minServes: 8

vegetarian comfort food casserole pasta american

Be the first to rate!

Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This creamy baked mac and cheese follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.

Position your oven rack in the center for even heat distribution, and let the oven preheat fully before anything goes in — this is especially important for achieving a crisp, golden exterior. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

A crisp green salad and some warm, crusty bread are all you need alongside this dish to make a complete Italian-inspired meal. Open a bottle of wine that matches the weight of the food — a medium-bodied red for meaty sauces, a crisp white for lighter preparations.

Ingredients

For the Mac and Cheese

16 oz elbow macaroni
5 tbsp salted butter
5 tbsp all-purpose flour
1 tsp onion powder
1/2 tsp garlic powder
2 3/4 cups milk
1/2 cup half and half
14 oz sharp cheddar cheese, shredded (approximately 3 1/2 cups lightly packed)
1 1/2 oz Parmesan cheese, shredded (approximately 1/2 cup)
1/2 tsp dry mustard powder
1/2 tsp seasoned salt (or to taste)
1/4 tsp black pepper (or to taste)

For the Topping

1/4 cup panko bread crumbs
2 tsp butter, melted
2 oz sharp cheddar cheese, shredded (approximately 1/2 cup lightly packed)
2 tbsp Parmesan cheese, shredded

Nutrition (Per 8 servings)*

621

Calories

27g

Protein

54g

Carbs

33g

Fat

Fiber

744mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Preheat the oven to 400°F.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.

Make the Topping

Meanwhile, in a small bowl, make the topping by combining Panko breadcrumbs, 2 teaspoons butter, 2 ounces cheddar and 2 tablespoons Parmesan. Mix well and set aside.

Make the Cheese Sauce

In a medium saucepan, melt 5 tablespoons butter over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
Remove the sauce from the heat and add cheddar & Parmesan cheeses, mustard powder, seasoned salt, and pepper. Whisk until melted and smooth.

Assemble and Bake

Toss the sauce with the drained macaroni and gently spoon it into a 9x13 casserole dish.
Sprinkle the Panko crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.