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Extra Creamy Baked Mac and Cheese

This baked mac and cheese is ultra creamy thanks to a roux-based sauce made with milk, cream, and a trio of cheeses. Topped optionally with buttery panko crumbs and baked until golden and bubbly, it's the ultimate comfort food.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound elbow macaroni
  • 6 tablespoons unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 3 cups shredded sharp cheddar cheese
  • 1 1/2 cups shredded Gruyere cheese
  • 4 ounces cream cheese
  • Salt and black pepper to taste
  • 1/2 teaspoon garlic powder
  • 1 cup panko breadcrumbs optional, for topping
  • 2 tablespoons melted butter for topping

Method
 

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Bring a large pot of salted water to a boil. Cook elbow macaroni just shy of al dente, until firm but not soft. Drain and set aside.
  3. In a saucepan over medium heat, melt 6 tablespoons of unsalted butter. Whisk in 1/3 cup of all-purpose flour and cook for 2 minutes, stirring constantly, until lightly golden and fragrant.
  4. Slowly whisk in 3 cups of whole milk and 1 cup of heavy cream, stirring constantly until the mixture thickens and becomes smooth.
  5. Reduce heat to low and add 3 cups shredded sharp cheddar cheese, 1 1/2 cups shredded Gruyere cheese, and 4 ounces of cream cheese. Stir in 1/2 teaspoon garlic powder, salt, and black pepper to taste. Mix until all cheese is fully melted and the sauce is creamy.
  6. Add the drained pasta into the cheese sauce and stir well until all noodles are evenly coated.
  7. Pour the mac and cheese mixture into a baking dish.
  8. Optional: In a bowl, mix 1 cup panko breadcrumbs with 2 tablespoons melted butter. Sprinkle evenly over the top of the mac and cheese.
  9. Bake uncovered for 20 to 25 minutes, or until bubbly and the top is lightly golden.

Notes

For best results, undercook the pasta slightly before baking since it will continue cooking in the oven. Always use freshly grated cheese for a smoother sauce, and don’t skip the cream cheese — it's key for that extra creamy texture.