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To make ultra creamy baked mac and cheese, gather these key ingredients: - 8 ounces elbow macaroni - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour - 3 cups whole milk - 2 cups sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - 1/2 cup cream cheese, softened - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup Panko breadcrumbs - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Measuring your ingredients ensures the perfect balance of flavors. Use a kitchen scale for accuracy, especially for the cheese and flour. Use standard measuring cups for liquids like milk and melted butter. For the grated cheese, pack it lightly into the measuring cup. This method helps the cheese melt better in the sauce. Garnishes add flair and fresh taste. Consider these options: - Fresh parsley adds color and freshness. - A sprinkle of extra paprika gives a nice kick. - Crushed red pepper flakes for heat. - Crispy bacon pieces for a savory twist. These garnishes enhance the dish and make it even more appealing! {{ingredient_image_1}} First, gather all your ingredients. You need: - 8 ounces elbow macaroni - 4 tablespoons unsalted butter - 1/4 cup all-purpose flour - 3 cups whole milk - 2 cups sharp cheddar cheese, grated - 1 cup mozzarella cheese, grated - 1/2 cup cream cheese, softened - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1/2 teaspoon paprika - Salt and pepper to taste - 1 cup Panko breadcrumbs - 2 tablespoons olive oil - Fresh parsley, chopped (for garnish) Next, preheat your oven to 350°F (175°C). This step is vital for a perfect bake. Start by boiling a pot of water. Cook the elbow macaroni until it is al dente. Drain the macaroni and set it aside. In a large saucepan over medium heat, melt the butter. Once melted, add the flour. Whisk it to create a roux. Cook this mixture for about 2 minutes. It should look bubbly and golden. Now, slowly add the whole milk while whisking. This helps to avoid lumps. Keep cooking until the mixture thickens, which takes about 5 to 7 minutes. Lower the heat and add the sharp cheddar, mozzarella, and cream cheese. Stir until all the cheese melts, making a smooth sauce. Add garlic powder, onion powder, paprika, and season with salt and pepper. This adds great flavor to your cheese sauce. Add the cooked macaroni to the cheese sauce. Stir well to coat all the pasta. Transfer this creamy mixture to a greased 9x13 inch baking dish. In a small bowl, mix Panko breadcrumbs with olive oil. Coat them well, then sprinkle evenly over the mac and cheese. Bake it in your preheated oven for 25 to 30 minutes. Look for a golden, crispy top. Once out of the oven, let it sit for about 5 minutes. This makes it easier to serve. Garnish with chopped parsley for a fresh touch. Enjoy your ultra creamy baked mac and cheese! To get that ultra creamy texture, you need to combine the right ingredients. Start with a roux made from butter and flour. Cook it until it’s bubbly and golden. Then, slowly add whole milk while whisking. This step helps avoid lumps. Keep stirring until the mixture thickens, about 5 to 7 minutes. Now, add your cheeses slowly. I love using sharp cheddar, mozzarella, and cream cheese. They melt well together, creating a smooth, rich sauce. Choosing the right cheese makes all the difference. Sharp cheddar gives a nice bite. Mozzarella adds stretch and creaminess. Cream cheese brings a rich, smooth finish. You can also try Gruyère or fontina for a gourmet twist. Mixing different cheeses lets you play with flavors and textures. Experiment to find your perfect blend! No one wants clumpy cheese sauce! To prevent this, ensure your cheese is grated finely. Adding cheese too quickly causes clumps. Gradually stir in the cheese when the sauce is smooth. Always keep the heat low when adding cheese. This gentle heat helps it melt evenly. If you see any clumps, whisk vigorously until they disappear. Pro Tips Use Fresh Cheese: Freshly grated cheese melts better and creates a creamier texture compared to pre-shredded cheese. Don’t Overcook the Pasta: Cook the macaroni until just al dente. It will continue to cook in the oven and absorb some of the sauce. Experiment with Cheese: Feel free to mix different types of cheese such as Gruyère or Fontina for a unique flavor profile. Let It Rest: Allow the baked mac and cheese to sit for a few minutes before serving. This helps it set and makes serving easier. {{image_2}} You can make your Ultra Creamy Baked Mac and Cheese heartier by adding protein. Cooked chicken, bacon, or ham work well. For a vegetarian option, try adding cooked lentils or chickpeas. These proteins not only add flavor but also boost nutrition. Mix them in right before baking for a complete meal. Adding veggies can enhance your dish. Spinach, broccoli, or roasted peppers bring color and taste. You can sauté them first to soften the texture. Stir in cooked vegetables along with the macaroni. This way, you get a balanced dish that is both creamy and healthy. Want a kick? Add jalapeños or crushed red pepper to spice things up. For a gourmet touch, try mixing in truffle oil or a fancy cheese like Gruyère. These simple twists can elevate the dish to something special. Experiment with flavors to find your perfect combo. To store leftover mac and cheese, let it cool first. Once cool, transfer it to an airtight container. Keep it in the fridge for up to three days. If you want to enjoy it later, refrigerating helps maintain its creamy texture. Just remember to cover it well to prevent it from drying out. If you want to freeze it, use a freezer-safe container. Portion the mac and cheese into smaller servings for easy thawing. It can stay frozen for up to three months. Before freezing, ensure the dish has cooled completely. This step keeps the texture nice when you reheat it later. To reheat, you can use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the mac and cheese in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warmed through. If you use the microwave, heat in short bursts of 1-2 minutes. Stir between heating to ensure even warming. Add a splash of milk to restore creaminess. Enjoy your ultra creamy baked mac and cheese bliss! The best cheese for mac and cheese is sharp cheddar. It melts well and adds flavor. I also like to mix in mozzarella. Mozzarella gives a nice stretch to the dish. You can try Gruyère or fontina for a gourmet touch. Each cheese brings its own taste, so feel free to experiment. Yes, you can make mac and cheese without cream cheese. The dish may not be as creamy, but it will still taste great. You can use more cheddar or add a bit of ricotta for creaminess. Another option is to use a bit of sour cream. This keeps the dish rich and smooth. To make mac and cheese spicy, add some hot sauce to the cheese sauce. You can also mix in diced jalapeños or crushed red pepper flakes. For a smoky flavor, try adding chipotle peppers. These will give your mac and cheese a nice kick and make it unique. You can now make delicious mac and cheese with the tips from this guide. We covered all the key ingredients, from measuring them right to achieving that creamy texture. I shared easy steps to cook and bake your dish, and gave you variations to try. You also learned how to store leftovers properly. With these insights, you can enjoy the best mac and cheese, tailored to your taste! Keep experimenting and have fun in the kitchen!

Ultra Creamy Baked Mac and Cheese

A rich and creamy baked macaroni and cheese dish topped with crispy Panko breadcrumbs.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 6

Ingredients
  

  • 8 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 1 quarter cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, grated
  • 1 cup mozzarella cheese, grated
  • 1 half cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 half teaspoon paprika
  • to taste salt and pepper
  • 1 cup Panko breadcrumbs
  • 2 tablespoons olive oil
  • for garnish fresh parsley, chopped

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • Cook the elbow macaroni according to package instructions until al dente, drain, and set aside.
  • In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour to create a roux. Cook for about 2 minutes until bubbly and golden.
  • Gradually add the whole milk, continuously whisking to prevent lumps. Continue to cook until the mixture thickens, about 5-7 minutes.
  • Lower the heat and add the sharp cheddar cheese, mozzarella cheese, and cream cheese, stirring until all the cheese is melted and the sauce is smooth.
  • Stir in the garlic powder, onion powder, paprika, salt, and pepper.
  • Add the cooked macaroni to the cheese sauce, stirring to fully combine all ingredients.
  • Transfer the mac and cheese mixture into a greased 9x13 inch baking dish.
  • In a small bowl, mix the Panko breadcrumbs with olive oil until they are coated. Sprinkle the mixture evenly over the mac and cheese.
  • Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
  • Once baked, remove from the oven and let it sit for about 5 minutes before serving. Garnish with chopped parsley.

Notes

Let the dish sit for a few minutes before serving for better texture.
Keyword baked pasta, comfort food, mac and cheese