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Creamy Baked Macaroni and Cheese

A comforting, rich, and creamy baked macaroni and cheese topped with crispy breadcrumbs, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Pasta
  • 8 ounces elbow macaroni Can substitute with gluten-free pasta.
Cheese Sauce
  • 2 tablespoons butter For the sauce.
  • 2 tablespoons all-purpose flour
  • 2 cups milk Substitute with almond milk for a dairy-free version.
  • 2 cups shredded cheddar cheese Use block cheese for best results.
  • 1 cup shredded mozzarella cheese Use block cheese for best results.
  • 1/2 teaspoon salt Adjust to taste.
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
Topping
  • 1/2 cup breadcrumbs
  • 2 tablespoons melted butter For topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Cook the macaroni according to package instructions until al dente. Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat.
  4. Stir in the flour and cook for 1-2 minutes to form a roux.
  5. Gradually whisk in the milk, stirring continuously until the mixture thickens, about 5-7 minutes.
  6. Reduce heat, then add cheddar cheese, mozzarella, salt, pepper, and paprika, stirring until completely melted.
  7. Combine the cooked macaroni with the cheese sauce.
  8. Transfer to a greased baking dish and spread evenly.
  9. Mix breadcrumbs with melted butter and sprinkle over the macaroni.
  10. Bake for 25-30 minutes or until golden and bubbly.
  11. Let it cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Reheat by microwaving or baking at 350°F.