I recently prepared my Homemade Creamy Macaroni And Cheese featuring elbow macaroni enveloped in a rich blend of cheddar, mozzarella, and Parmesan. Whisking together whole milk, heavy cream, butter, flour, and a sprinkle of garlic powder, the dish achieves a delightful harmony of flavors that makes every bite special.

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I recently tried my hand at a Creamy Baked Mac and Cheese that quickly became one of my favorite homemade dishes. I cooked 1 lb of elbow macaroni till it was perfectly tender and then made a rich sauce using 4 cups of whole milk and 2 cups of heavy cream.

I started by melting 1/2 cup of unsalted butter and stirred in 1/2 cup all-purpose flour to form a thick roux before gradually adding the milk and cream. Once the sauce thickened, I mixed in 4 cups of shredded sharp cheddar cheese, 2 cups of shredded mozzarella and 1/2 cup grated Parmesan cheese.

I seasoned it with salt, black pepper, garlic powder and onion powder. I even sprinkled some breadcrumbs on top, with a dash of paprika for that extra kick.

If you love dishes like Best Easy Baked Mac And Cheese or Homemade Creamy Macaroni And Cheese then this recipe is sure to win you over. Enjoy!

Why I Like this Recipe

I really love this recipe because it brings back all my childhood memories of comfort food and family dinners. The creamy, cheesy sauce just melts in your mouth and makes you feel warm inside every time i take a bite. I also appreciate how the pasta turns golden in the oven; it gives the dish a nice crunchy texture on top that contrasts the soft, gooey cheese. And i gotta say, the mix of sharp cheddar with mozzarella and a hint of parmesan creates a flavor explosion that never fails to impress me!

Ingredients

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Elbow macaroni: Packed with carbs for energy and filling goodness in every bite.
Cheddar cheese: It’s high in protein and adds a sharp, rich flavor to the dish.
Mozzarella cheese: Melts great and brings a gooey, mild taste that makes it yum.
Heavy cream: Adds a luscious creaminess and rich texture thats hard to beat.
Butter: Gives extra depth and a buttery aroma that makes the dish extra delish.
Breadcrumbs (optional): Offers a crunchy, toasted finish thats pretty satisfying.
Seasonings: Salt, pepper, garlic and onion powder create a balanced, savory flavor.

Ingredient Quantities

1 lb elbow macaroni

4 cups whole milk

2 cups heavy cream

1/2 cup unsalted butter

1/2 cup all-purpose flour

4 cups shredded sharp cheddar cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 tsp salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 cup breadcrumbs (optional for topping)

1/4 tsp paprika (optional for garnish)

How to Make this

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1. Preheat your oven to 350°F and grease a medium sized baking dish.

2. Bring a large pot of salted water to a boil and cook the elbow macaroni until it is al dente then drain it.

3. In a heavy saucepan over medium heat, melt the butter and stir in the flour. Cook the mixture for one to two minutes until it is bubbly.

4. Slowly whisk in the whole milk and heavy cream, stirring constantly so the sauce doesn’t get lumpy.

5. Season the sauce with salt, ground black pepper, garlic powder, and onion powder.

6. Lower the heat and add the shredded sharp cheddar and mozzarella cheeses into the sauce. Stir until the cheeses melt smooth and creamy.

7. Combine the cooked macaroni with the cheese sauce and mix thoroughly.

8. Pour the macaroni mixture into your prepared baking dish. If you want a crunchy top, sprinkle the optional breadcrumbs evenly over the top.

9. Bake in the oven for about 20 to 25 minutes until the top looks golden and the sauce is bubbly.

10. Remove from the oven and sprinkle the grated Parmesan cheese and a pinch of paprika on top before serving. Enjoy your creamy baked mac and cheese!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Medium sized baking dish
3. Large pot for boiling the macaroni
4. Colander to drain the pasta
5. Heavy saucepan for making the cheese sauce
6. Whisk to combine the milk and cream slowly
7. Stirring spoon for mixing ingredients in the sauce
8. Measuring cups and spoons for accuracy
9. Cheese grater if your Parmesan isn’t pre-grated
10. Oven mitts to safely handle the hot dish

FAQ

Q: Can I use different pasta for this recipe?

A: Sure, you definitely can swap the elbow macaroni with other short pasta forms like penne or rigatoni if you want a different texture. Just make sure adjust the cooking time accordingly so it al dente.

Q: Can I make this recipe a bit healthier?

A: Yeah, you can swap some ingredients like using low-fat milk or less butter, but keep in mind that might change how creamy it is so you might need to tweak the flour amount.

Q: How do I know when the mac and cheese is fully cooked in the oven?

A: The top will get a nice golden color on the breadcrumbs (if you use them) and the sauce will bubble around the edges. Just check with a fork in the center if the pasta is soft and creamy, its ready.

Q: Can I prep this ahead of time and reheat it?

A: Yup, you can totally make it ahead. Just keep it covered in the fridge and reheat in the oven at 350F until its warmed through. The texture might not be as creamy right away so stirring in a splash of milk works wonders.

Q: Any tips for getting a crunchy topping?

A: If youre aiming for that crunchy layer, sprinkle the breadcrumbs evenly over the top and broil for a couple of minutes at the end of baking. Watch it carefully or it might burn.

CREAMY BAKED MAC AND CHEESE Recipe Substitutions and Variations

Whole milk – if you dont have whole milk, you could use 2% milk just add a tiny bit more cream to keep the richness
Heavy cream – try substituting with half and half or even coconut cream, but be aware the flavor might be a bit different
Unsalted butter – you can use salted butter instead, just remember to cut down on the salt in the recipe
All-purpose flour – you can use cornstarch as a gluten free alternative, though it might not thicken things as much
Breadcrumbs – if you dont have any, crushed crackers work well and give a fun crunchy topping

Pro Tips

1. Be sure to stir your sauce slowly over low heat so it doesnt get lumpy – trust me, constant whisking really helps.
2. Toast the breadcrumbs in a little butter before you sprinkle them on to get that extra crunch on top.
3. Let your dish sit for a few minutes after taking it out of the oven so the cheese can thicken up and flavors meld a bit.
4. If you want a flavor boost, try adding a little extra Parmesan or even a pinch of chili flakes before you bake it.