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macaroni and cheese casserole
Daisy

Creamy Baked Macaroni and Cheese

Creamy Baked Macaroni and Cheese made from scratch with real cheese, a silky homemade sauce, and a golden, bubbly top. This recipe stays creamy inside, never grainy, thanks to a classic béchamel base and slow cheese melting. It’s cozy, customizable, and perfect for holidays, potlucks, or weeknight comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method

Ingredients
  

  • 8 oz elbow macaroni
  • 2 cups cheddar cheese
  • 1 cup Gruyère cheese
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • ½ cup heavy cream
  • 2 oz cream cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • ¼ tsp nutmeg or mustard powder
  • ½ cups panko breadcrumbs
  • ¼ cups Parmesan cheese
  • 1-2 tbsp olive oil or melted butter

Equipment

  • Large pot
  • Saucepan
  • Whisk
  • Baking dish
  • Cheese grater

Method
 

  1. Bring a large pot of salted water to a boil and cook the macaroni until al dente. Drain and set aside.
  2. Shred all cheese from blocks and divide for sauce and topping.
  3. Melt butter in a pan, whisk in flour, and cook 1–2 minutes to form the roux.
  4. Slowly whisk in milk and cream; simmer until thickened. Season with salt, pepper, and optional nutmeg or mustard.
  5. Remove from heat and add cheeses gradually, stirring until smooth and silky.
  6. Fold in the cooked macaroni, adding a splash of milk if the sauce thickens too much.
  7. Grease a baking dish and layer mac and cheese with extra shredded cheese in the center.
  8. Mix breadcrumbs with melted butter or oil; sprinkle over the top (or use cheese only).
  9. Bake at 350–375°F for 25–30 minutes until golden, bubbly, and slightly crisp around the edges.
  10. Rest 5 minutes before serving so the sauce sets and stays creamy.