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–+ servings

Momma’s Creamy Baked Macaroni and Cheese

Classic Southern-style baked macaroni and cheese with a rich, creamy cheese sauce and a crunchy breadcrumb topping — comfort food the whole family will love.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8

Ingredients
  

Main Ingredients

  • 16 ounces elbow macaroni
  • 4 tablespoons unsalted butter
  • 0.5 cups all-purpose flour
  • 4 cups whole milk
  • 0.5 cups heavy cream optional for extra richness
  • 4 cups sharp cheddar cheese, shredded
  • 1 cup grated Parmesan cheese
  • 2 teaspoons salt adjust to taste
  • 1 teaspoon black pepper
  • 0.5 teaspoon paprika
  • 1 teaspoon dry mustard
  • 1 cup plain breadcrumbs
  • 2 tablespoons olive oil for tossing with breadcrumbs

Instructions
 

Preparation Steps

  • Preheat the oven to 350°F (175°C). Butter a 9x13-inch baking dish and set aside.
  • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente (about 7-8 minutes). Drain and set aside.
  • In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it forms a light roux and becomes bubbly but not brown.
  • Slowly whisk in the milk and heavy cream, a little at a time, until smooth. Continue cooking, whisking frequently, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
  • Remove the sauce from heat and stir in 3 cups of the shredded cheddar and the Parmesan until melted and smooth. Season with salt, black pepper, paprika, and dry mustard. Taste and adjust seasoning as needed.
  • Fold the cooked pasta into the cheese sauce until evenly coated. Transfer the macaroni and cheese to the prepared baking dish.
  • In a small bowl, toss the breadcrumbs with the remaining 1 cup shredded cheddar (optional) and olive oil until evenly moistened. Sprinkle the breadcrumb mixture evenly over the pasta.
  • Bake in the preheated oven for 20-25 minutes, until the top is golden and the filling is bubbling.
  • Let the baked macaroni and cheese rest for 5 minutes before serving. Serve warm.

Notes

For a richer dish, substitute half of the milk with heavy cream or add extra shredded cheese. Leftovers keep well refrigerated for up to 3 days and reheat covered in the oven.
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