Mac and Cheese with Extra Creamy Sauce
A classic American baked mac and cheese with a notably creamy, velvety cheese sauce—made with a simple roux, warm dairy, and a blend of sharp cheddar and melty cheeses for reliable, nostalgic comfort.
Mac and cheese is one of America’s most enduring comfort foods, and the difference between “good” and “can’t-stop-eating-it” is the sauce. This version leans into technique: a properly cooked roux, warmed dairy, and cheese added off the heat to prevent graininess. The result is extra creamy, richly flavored, and still unmistakably classic.
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Servings
8
Ingredients
Pasta
- •1 lb (454 g) elbow macaroni
- •1 1/2 tbsp kosher salt (for pasta water), plus more to taste
Extra Creamy Cheese Sauce
- •4 tbsp (56 g) unsalted butter
- •1/4 cup (32 g) all-purpose flour
- •2 1/2 cups (600 ml) whole milk, warmed
- •1 cup (240 ml) heavy cream, warmed
- •1 tsp Dijon mustard
- •1/2 tsp garlic powder
- •1/2 tsp onion powder
- •1/2 tsp smoked paprika (optional, for classic color and depth)
- •1/2 tsp kosher salt, plus more to taste
- •1/4 tsp black pepper
- •8 oz (225 g) sharp cheddar cheese, freshly grated (about 2 cups)
- •8 oz (225 g) low-moisture mozzarella, freshly grated (about 2 cups)
- •2 oz (55 g) cream cheese, cubed
Topping (Optional but Classic)
- •1 cup (60 g) panko breadcrumbs
- •2 tbsp (28 g) unsalted butter, melted
- •2 tbsp finely grated Parmesan (optional)
Instructions
- 1
Heat oven to 375°F (190°C). Butter a 9x13-inch baking dish (or a 3-quart casserole).
- 2
Bring a large pot of water to a boil. Salt the water, then cook the macaroni 1–2 minutes shy of al dente (it will finish in the oven). Drain well.
- 3
While the pasta cooks, warm the milk and cream (stovetop or microwave) until hot but not boiling. Warming helps the sauce stay smooth and thickens faster.
- 4
Make the roux: In a large saucepan over medium heat, melt 4 tbsp butter. Whisk in the flour and cook, whisking constantly, for about 1 minute until it smells lightly toasty but hasn’t browned.
- 5
Build the béchamel: Slowly whisk in the warm milk and cream. Keep whisking until smooth. Simmer gently 3–5 minutes, stirring often, until the sauce coats the back of a spoon.
- 6
Season the base: Stir in Dijon, garlic powder, onion powder, paprika (if using), salt, and pepper.
- 7
Add cheese correctly (for extra creaminess): Remove the pan from heat. Add cheddar, mozzarella, and cream cheese in handfuls, stirring until each addition melts before adding more. If the sauce seems too thick, splash in a little warm milk; if too thin, return to low heat briefly while stirring.
- 8
Combine: Add drained macaroni to the sauce and fold until evenly coated. Taste and adjust salt and pepper.
- 9
Assemble: Pour into the prepared baking dish and level the top.
- 10
Optional topping: Mix panko with melted butter and Parmesan (if using). Sprinkle evenly over the mac and cheese.
- 11
Bake 18–22 minutes, until bubbly around the edges. For more color, broil 1–2 minutes, watching closely.
- 12
Rest 5–10 minutes before serving so the sauce sets slightly while staying creamy.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.