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Creamy Macaroni and Cheese Recipe – Best Baked Crust Ever

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This creamy macaroni and cheese features a velvety cheese sauce, a blend of cheddar and Gruyère, and a crispy panko-Parmesan crust. It’s the ultimate comfort food, perfect for family dinners, potlucks, or holiday gatherings.

Ingredients

Scale
  • 12 oz elbow macaroni
  • Salt (for boiling water)
  • 4 tbsp unsalted butter, cubed
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 cup heavy cream, room temperature
  • 1/2 cup cottage cheese, blended or smooth
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Gruyère cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1 tsp yellow mustard
  • 1/2 tsp paprika
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt, or to taste
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup Parmesan cheese, grated (for topping)
  • 1 tbsp fresh parsley, finely chopped (optional, for color)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 2-quart baking dish lightly with butter or nonstick spray.
  2. Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook for about 7-8 minutes, until just al dente. Drain and set aside.
  3. In a medium saucepan over medium heat, melt 4 tbsp unsalted butter. Sprinkle in flour and whisk constantly for 2-3 minutes, until bubbly and pale golden.
  4. Gradually add warmed whole milk and heavy cream, whisking to avoid lumps. Cook for 3-4 minutes, until thickened and smooth.
  5. Blend cottage cheese until smooth using a blender or food processor (optional). Stir into the milk mixture.
  6. Lower heat to medium-low. Stir in shredded cheddar, Gruyère, and grated Parmesan. Add mustard, paprika, black pepper, and salt. Stir until all cheese melts and sauce is velvety. Taste and adjust seasoning.
  7. Add drained macaroni to the sauce. Stir gently to coat every noodle. If the mixture seems thick, add a splash of milk.
  8. Pour macaroni and cheese mixture into the prepared baking dish. Smooth the top with a spatula.
  9. In a small bowl, mix panko breadcrumbs with melted butter and grated Parmesan. Sprinkle evenly over the casserole. Top with fresh parsley if using.
  10. Bake uncovered for 20-25 minutes, until the crust is deep golden and the sauce bubbles at the edges. For extra crunch, broil for 2-3 minutes at the end, watching closely.
  11. Let the dish cool for 5-10 minutes before serving. The sauce will thicken up and the crust will crisp even more.

Notes

For gluten-free, use gluten-free pasta and flour. For dairy-free, substitute plant-based milk, cream, and cheese. Don’t over-bake or the sauce may dry out. Taste and adjust seasoning before baking. Add veggies or proteins for variation. If the crust softens when reheating, use the oven to re-crisp.

Nutrition

Keywords: macaroni and cheese, baked mac and cheese, creamy mac and cheese, comfort food, casserole, family dinner, potluck, cheese recipe, easy mac and cheese, crispy crust

Find it online: https://norasfoods.com/creamy-macaroni-and-cheese-recipe-best-baked-crust-ever/