Creamy Baked Mac and Cheese

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Creamy Baked Mac and Cheese

A creamy baked mac and cheese made with extra-sharp cheddar, Colby Jack, and a little American cheese in a from-scratch cheese sauce, topped with buttery panko and Parmesan. The sauce goes in looser than you'd think, so it stays creamy after baking.

Prep Time 25

Cook Time 20

Total Time 55

Servings

Calories 714kcal

Author Jennifer

Equipment

9x13-inch baking dish
Large pot for the pasta
Large saucepan or Dutch oven for the sauce
whisk
Box grater

Ingredients

Pasta

12 ounces medium pasta shells or elbow macaroni
1 tablespoon butter

Crumb topping

1 cup panko breadcrumbs
1/4 cup grated Parmesan
3 tablespoons butter , melted

Cheese sauce

6 tablespoons butter
1/2 cup all-purpose flour
4 cups whole milk, warmed
1 teaspoon dry mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon salt , plus more to taste
1/4 teaspoon black pepper
12 ounces extra-sharp cheddar, shredded (about 3 cups)
6 ounces Colby Jack, shredded (about 1 1/2 cups)
2 ounces deli American cheese (about 3 slices), torn into pieces

Instructions

Heat the oven to 350°F and grease a 9x13-inch baking dish.
Boil the pasta in well-salted water for 2 minutes less than the package directions. Drain, return to the pot, and toss with the butter. Set aside.
Stir the panko, Parmesan, and melted butter together until the crumbs are evenly moistened. Set aside.
Toss the shredded cheddar and Colby Jack together and set aside about 1/5 of it for the top.
Melt the butter for the sauce in a large saucepan over medium heat. Whisk in the flour and cook 1 minute, whisking constantly.
Gradually add the warm milk, whisking constantly until smooth. Whisk in the dry mustard, garlic powder, onion powder, smoked paprika, salt, and pepper.
Simmer gently, stirring often, until the sauce coats the back of a spoon, 5 to 8 minutes.
Remove the pot from the heat. Stir in the American cheese until melted, then the remaining shredded cheese a handful at a time until smooth. Taste and add more salt if needed.
Spread the pasta in the greased baking dish, pour the sauce over it, and stir to coat. It should look loose and saucy.
Sprinkle with the reserved cheese, then the crumb topping.
Bake uncovered about 20 minutes, until bubbling at the edges and golden on top. Tent loosely with foil if the top browns too fast.
Let rest 10 minutes before serving.

Notes

Cheese: Shred it from the block for the smoothest sauce. Monterey Jack, Gruyère, or mild cheddar can replace the Colby Jack. Use deli-sliced American cheese for the creamiest sauce; without it, the sauce sets up a little thicker.
Even saucier: Use 10 ounces of pasta with the same amount of sauce, and take it out of the oven as soon as the crumbs are golden.
Pasta shapes: Elbow macaroni or cavatappi work in place of shells. Use the same 12 ounces; a full pound makes it less saucy.
Make ahead: Assemble through step 9, cool, cover, and refrigerate up to 1 day. Before baking, pour 1/2 cup milk evenly over the top, then add the reserved cheese and crumb topping. Bake covered 20 minutes, then uncovered 20 to 25 minutes, until hot and bubbling.
Lactose free: Use lactose-free whole milk. Swap the Colby Jack and American cheese for more aged cheddar or a lactose-free shredded cheese.
Gluten free: Use gluten-free pasta (cook at least 2 minutes short), a 1:1 gluten-free flour blend, and gluten-free panko.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Thaw frozen mac and cheese overnight in the fridge.
Reheating: Add a splash of milk. Microwave single servings in 30-second bursts, stirring in between, or cover a larger dish with foil and warm at 350°F for about 20 minutes.

Nutrition