Creamy Baked Mac And Cheese

close up of creamy mac and cheese on a serving spoon

Creamy Baked Mac And Cheese

Perfectly creamy baked mac and cheese with a crispy crunchy panko topping that all comes together in one pot then finish in the oven! No pre-boiling pasta, no bechemal, just perfectly creamy mac and cheese every time! Perfect for gatherings!

Course Side Dish

Cuisine American

Prep Time 20

Cook Time 10

baking 5

Total Time 35

Servings servings

Calories 281kcal

Author Elizabeth Marek

Equipment

1 9"x11" Casserole Dish

Ingredients

Mac & Cheese Filling

3 cups water
2 cups milk
1 cup heavy whipping cream
8 ounces american cheese shredded or torn into small pieces
4 ounces shredded colby jack cheese or other cheddar you like
4 ounces shredded gruyere cheese or more cheddar if you don't want to use gruyere
4 ounces shredded mozzerella cheese
2 teaspoons dijon mustard
1 teaspoon worcestershire sauce
½ teaspoon chili oil optional
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder

For The Topping

⅔ cup panko bread crumbs or crushed ritz crackers
¼ cup grated parmesan cheese
⅓ cup grated mozzerella cheese

Instructions

Bring the water, milk and cream to a boil in a large saucepan over high heat.
Stir in the elbow macaroni and reduce to medium heat. The liquid should be barely bubbling, not boiling. Cook, stirring frequently, until slightly past al dente, about 7 to 10 minutes.
Add the American cheese, Dijon mustard, chili oil (optional), Worcestershire, and seasonings and stir until the cheese is completely melted and smooth.
Off heat, stir in Colby jack cheese and gruyere. Cover the pan and let it stand for 5 minutes so the cheeses melt gently into a creamy sauce.
Stir the macaroni until smooth and creamy, mix in the mozzarella, and transfer to a baking dish. The mixture will be runny and thin, don't worry! It will thicken to the perfect creaminess.
Sprinkle the top of the mac and cheese with panko, shredded parmesan and mozzerella cheese.
Bake in a 400°F oven for 10 minutes, or until the top is crispy and golden.
Serve hot with extra cheese and freshly chopped parsley on top if you’re feeling bold.

Notes

Use a large saucepan or medium pot and keep the heat around medium to medium-low — that helps the creamy cheese sauce develop without separating.
Make sure your dairy is close to room temperature before starting; cold cream can cause a grainy cheese sauce.
Don’t substitute other pasta shapes — elbow macaroni has the perfect size and texture for this creamy baked mac.
Avoid overcooking; pasta should be just past al dente so it absorbs the sauce without turning mushy.
You can prep it ahead: cover the baking dish with plastic wrap and aluminum foil and refrigerate. Bake before serving for a perfect easy baked mac at your Thanksgiving dinner or any family gathering.
For easy cleanup, use a casserole dish or baking dish that can go straight from oven to table.

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