Creamy Baked Mac and Cheese (Golden Top, Ultra-Creamy Inside)
Rich, creamy, and finished with a lightly crisp, golden topping, this baked mac and cheese is a comfort-food classic done right.
Equipment
- 1 saucepan
- 1 colander
- 1 pot
- 1 whisk
- 1 wooden spoon
- 1 9x13 baking dish
Ingredients
For the mac and cheese:
- 450 g (1 lb) macaroni
- 3 tsbp butter
- 3 tbsp flour
- 2 1/2 cups whole milk
- 3 cups (300 g) grated cheddar cheese (or mix with your favorite cheese)
- salt to taste
- 1/4 tsp grated nutmeg
For the breadcrumb topping:
- 1/2 cup (60 g) Panko breadcrumbs
- 1 tbsp salted butter melted
- 1/4 tsp paprika
Instructions
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente (usually 8–10 minutes). Drain in a colander and set aside.
- In a medium saucepan, melt 3 tbsp butter over medium heat. Whisk in 3 tbsp flour and cook for 1–2 minutes to form a roux. Slowly whisk in 2 1/2 cups milk until smooth. Cook 5–7 minutes until slightly thickened. Add 300 g grated cheese, salt, and 1/4 tsp nutmeg. Stir until cheese melts completely and the sauce is smooth.
- Butter your baking dish generously. Add the hot drained pasta to the dish first. Pour the cheese sauce over it and stir gently to coat the pasta evenly.
- In a small bowl, mix 60 g Panko breadcrumbs with 1 tbsp melted butter and 1/4 tsp paprika. Sprinkle evenly over the mac and cheese.
- Preheat the oven to 200 °C (400 °F). Bake uncovered for 15–20 minutes, or until the top is golden and crispy. Let rest for 2–3 minutes before serving. Enjoy warm and cheesy!