Servings
Font
Back
Creamy Baked Macaroni and Cheese Recipe
5 from 63 votes

Creamy Baked Macaroni and Cheese Recipe

This Creamy Baked Macaroni and Cheese recipe features a rich cheese sauce made from a blend of Swiss, Comté, Raclette, and Cheddar cheeses, enveloping cavatappi pasta. A buttery breadcrumb topping adds crisp texture, creating a comforting baked dish with a creamy interior and a golden, crunchy crust, ideal for hearty meals or gatherings.

Prep Time
25 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 8
Calories: 463 kcal
Course: Dinner
Cuisine: American

Ingredients

Bread Crumb Topping:
  • 1 cup bread crumbs
  • 1/4 cup butter unsalted
  • 1/2 teaspoon kosher salt
Pasta + Sauce:
  • 1/2 cup butter unsalted
  • 1/2 cup all-purpose flour
  • 5 cups milk (divided)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Dijon mustard
  • 16 ounces cheese a combo of swiss (7 ounces)/comte (1 ounces)/raclette (5 ounces)/cheddar (3 ounces), divided, grated
  • 1 pound pasta I used cavatappi, of choice

Instructions

To Make the Buttery Bread Crumbs:
    Cup of Yum
  1. To a small saucepan, set over medium heat, melt the butter. When melted, add the breadcrumbs and a pinch of salt. Mix until the bread crumbs are thoroughly coated. Set aside.
To Make the Macaroni and Cheese:
  1. Preheat oven to 350 degrees F. Butter your 6-quart casserole dish and set aside. Reserve 1/2 cup of the shredded cheese for the layering we're going to do with it! But I like to set it aside now so I don't forget.
  2. To a medium pot, set over medium heat, add the butter. When the butter has melted, add the flour and mix it together and cook the flour butter mixture for about 1 minute. Pour in the milk in two batches, stirring continuously in between additions.
  3. Cook until it thickens up, about 2 to 3 minutes. It’ll start to bubble up and thicken. Give it a good whisk and be sure to get in those corners of the pan to get any floury bits up and mixed in. It should be thick enough to coat the back of a spoon.
  4. Turn off the heat and whisk in the kosher salt, crushed red pepper, Dijon mustard and a few rounds of pepper. Add the grated cheeses and mix them in until they’re melted. Give it a taste and adjust the salt to taste. Cover the pot with a lid and set aside.
  5. Meanwhile, bring a pot of salted water to a boil. Cook the pasta according to the package’s instructions, about 6 to 7 minutes, until al dente.
  6. Drain the pasta and then immediately run it under cold water to get rid of some of the starch. Give it a shake in the colander to shake off some of the excess water and then add it to the pot with the cheesy sauce. Mix until thoroughly combined.
  7. Add half of it to the prepared baking dish and then sprinkle one layer of cheese. Then add the remaining macaroni on top and smooth it into an even layer and then top it with the reserved bread crumbs and remaining cheese.
  8. Transfer it to the oven to bake for about 40 to 45 minutes, until the macaroni and cheese is bubbling and golden brown on top.

Nutrition Information

Calories 463kcal (23%) Carbohydrates 16g (5%) Protein 17g (34%) Fat 22g (34%) Saturated Fat 23g (115%) Cholesterol 105mg (35%) Sodium 1471mg (61%) Potassium 90mg (2%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1100IU (22%) Calcium 439mg (44%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 463

% Daily Value*

Calories 463kcal 23%
Carbohydrates 16g 5%
Protein 17g 34%
Fat 22g 34%
Saturated Fat 23g 115%
Cholesterol 105mg 35%
Sodium 1471mg 61%
Potassium 90mg 2%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1100IU 22%
Calcium 439mg 44%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.