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Creamy Baked Cheddar Mac-and-Cheese

Creamy Baked Cheddar Mac-and-Cheese for Cozy Nights

Enjoy a comforting bowl of Creamy Baked Cheddar Mac-and-Cheese, perfect for busy nights and gluten-free diets.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 ounces elbow macaroni Provides structure and shape; classic for macaroni and cheese.
For the Cheese Sauce
  • 2 cups shredded sharp cheddar cheese Main flavor component, adds creaminess; freshly shredded is preferable for better melting.
  • 2 cups whole milk Base of the cheese sauce for creaminess; can be substituted with low-fat milk for a lighter version.
  • 1 cup heavy cream Enhances richness and thickness; for a lighter version, use extra milk instead.
  • 4 tablespoons unsalted butter Essential for making the roux; using unsalted allows control over salt levels.
  • ¼ cup all-purpose flour Thickens the cheese sauce when cooked into a roux; gluten-free flour can be used as a substitute.
  • 1 teaspoon salt Enhances flavors and balances the richness; use kosher salt for best results.
  • 1 teaspoon freshly ground black pepper Adds mild heat and contributes to the overall flavor profile.
  • 1 teaspoon dry mustard powder Introduces tanginess and depth to the sauce; it's optional, but recommended for flavor.
  • ½ teaspoon smoked paprika Adds a hint of smokiness and visual appeal to the dish.
For the Topping
  • ½ cup breadcrumbs Optional for added crunch; toss with melted butter for a golden topping.

Equipment

  • 9×13-inch baking dish
  • Large pot
  • medium saucepan
  • Whisk
  • Colander

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with unsalted butter.
  2. Bring water to a rolling boil in a large pot, add elbow macaroni, and cook until just al dente, about 6-8 minutes. Drain and set aside.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and cook for 1-2 minutes without browning.
  4. Gradually whisk in 2 cups of whole milk and 1 cup of heavy cream into the roux, stirring for 3-5 minutes until thick and smooth.
  5. Stir in 1 teaspoon each of salt, freshly ground black pepper, dry mustard powder, and ½ teaspoon of smoked paprika. Whisk to combine.
  6. Remove from heat and gradually add 2 cups of shredded sharp cheddar cheese, stirring until melted and smooth.
  7. Fold the cooked macaroni into the cheese sauce until well-coated.
  8. Transfer the mixture into the greased baking dish, spreading evenly. Sprinkle an additional cup of cheese on top.
  9. Optional: Mix ½ cup of breadcrumbs with 1 tablespoon of melted butter and sprinkle over the cheese.
  10. Bake for 20-25 minutes until the cheese is bubbling and the top is golden brown.
  11. Let the mac-and-cheese cool for a few minutes before serving to allow the sauce to thicken.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 40gProtein: 20gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 800IUCalcium: 500mgIron: 1.5mg

Notes

Freshly shred cheese for optimal melting and texture. Adjust sauce thickness with milk if necessary.

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