Super Creamy Baked Macaroni and Cheese Recipe (2024)

Thisis the BEST baked macaroni and cheese recipe! Once you’ve made it, you will never use another recipe. Promise!

Evan constantly asks me to make him mac & cheese with the caveat “The one NOT from a box!” I experimented with several recipes but had trouble finding one we loved. After trying out the standard, normal, non-weird, kid friendly mac & cheese recipe from The Mac + Cheese Cookbook by Allison Arevalo and Erin Wade, we had a clear winner.

Super Creamy Baked Macaroni and Cheese Recipe

Oh my goodness….this recipe is DECADENT and delicious. So much so, that it is my go-to recipe whenever we have company.

In fact, it’s become a dish I am known for. If you visit on a weekend, you will probably get served this mac and cheese with my favourite Crock Pot BBQ Ribs recipe, Brown Sugar & co*ke Glazed Ham or Traeger Smoked Pork Chops. Yum!

Looking for other must try side dishes? May I suggest, Honey Harissa Roasted Carrots, Turnip Puff and Snap Peas and Mushrooms in Black Bean Sauce.

Ingredients:

• 3 cups whole, hom*o milk
• 1/2 cup butter
• 1/2 cup flour
• 1 tsp seasoning salt
• 1/2 tsp dry mustard
• 3/4 pound dry macaroni, ~375 grams
• 2 1/4 cups grated old cheddar, one entire 200 g pkg
• 3/4 cups Pecorino cheese, similar to parmesan, grated
• 1/2 cup Panko bread crumbs

Instructions:

Preheat oven to 400 degrees.

Spray a large casserole dish with cooking spray.

Put a large pot of salted water on to boil for the macaroni.

In a medium saucepan, heat the milk until just bubbling. Remove from heat.

In a separate, heavy bottomed, medium to large saucepan, melt the butter.

Once the butter is just melted, sprinkle the flour on to the butter.

Whisk the butter and flour together and cook until light brown (about 3 – 5 minutes). Remove from heat.

Add the milk to the butter/flour mixture a cup at a time. When you add the first cup it will immediately become thick and clumpy…DON’T PANIC!

Continue to add the milk to the flour mixture while stirring. The clumps should melt away.

Once everything is mixed together, place pan on medium high heat and cook for 3 – 5 minutes until the sauce looks smooth and silky and when a spoon dipped in to the sauce sticks to the spoon instead of sliding off.

Add seasoning salt and dried mustard to the sauce and stir.

Add dry macaroni to the boiling water and cook until just slightly less done than al dente.

If your sauce pan is large enough to hold sauce and mac, add cheeses to the sauce and heat until melted. If not, pour sauce in a larger pan, add cheese and heat until melted.

Drain macaroni and rinse it with cold water, draining again.

Add cooked and drained macaroni to the cheese sauce and stir until the noodles are completely covered.

Pour mac and cheese into prepared casserole dish and sprinkle the top with the panko bread crumbs.

Bake in preheated oven for 15 – 20 minutes or until the panko crumbs are lightly browned.

Homemade Baked Macaroni and Cheese Recipe

Yield: 12

Super Creamy Baked Mac & Cheese

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

The BEST baked macaroni and cheese recipe you will ever make. Once you try it, you will never use another recipe.

Ingredients

• 3 cups whole, hom*o milk
• 1/2 cup butter
• 1/2 cup flour
• 1 tsp seasoning salt
• 1/2 tsp dry mustard
• 3/4 pound dry macaroni, ~375 grams
• 2 1/4 cups grated old cheddar, one entire 200 g pkg
• 3/4 cups Pecorino cheese, similar to parmesan, grated
• 1/2 cup Panko bread crumbs

Instructions

1. Preheat oven to 400 degrees.
2. Spray a large casserole dish with cooking spray.
3. Put a large pot of salted water on to boil for the macaroni.
4. In a medium saucepan, heat the milk until just bubbling. Remove from heat.
5. In a separate, heavy bottomed, medium to large saucepan, melt the butter.
6. Once the butter is just melted, sprinkle the flour on to the butter.
7. Whisk the butter and flour together and cook until light brown (about 3 - 5 minutes). Remove from heat.
8. Add the milk to the butter/flour mixture a cup at a time. When you add the first cup it will immediately become thick and clumpy...DON'T PANIC!
9. Continue to add the milk to the flour mixture while stirring. The clumps should melt away.
10. Once everything is mixed together, place pan on medium high heat and cook for 3 - 5 minutes until the sauce looks smooth and silky and when a spoon dipped in to the sauce sticks to the spoon instead of sliding off.
11. Add seasoning salt and dried mustard to the sauce and stir.
12. Add dry macaroni to the boiling water and cook until just slightly less done than al dente.
13. If your sauce pan is large enough to hold sauce and mac, add cheeses to the sauce and heat until melted. If not, pour sauce in a larger pan, add cheese and heat until melted.
14. Drain macaroni and rinse it with cold water, draining again.
15. Add cooked and drained macaroni to the cheese sauce and stir until the noodles are completely covered.
16. Pour mac and cheese into prepared casserole dish and sprinkle the top with the panko bread crumbs.
17. Bake in preheated oven for 15 - 20 minutes or until the panko crumbs are lightly browned.

Nutrition Information:

Yield:

12
Amount Per Serving:Calories: 398Saturated Fat: 12gCholesterol: 275mgSodium: 574mgCarbohydrates: 27gFiber: 1gSugar: 1gProtein: 19g

You will not regret making this baked macaroni and cheese recipe for family and friends as often as possible!

Love this recipe and want more yummy side dishes? Check these out!

Don’t forget to pin for later!