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Creamy Baked Macarnoi and Cheese.

Creamy Baked Macaroni and Cheese Recipe

This Creamy Baked Macaroni and Cheese combines tender elbow pasta with a velvety blend of cheddar, smoked gouda, and parmesan. Baked until bubbly, it can be finished with classic melted cheese or an optional crisp, buttered Panko topping.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Side Dishes
Servings 8 Servings
Calories 643 kcal

Equipment

  • 9x13 baking dish

Ingredients
  

  • 3 cups elbow macaroni measured dry, cooked al dente
  • 6 tablespoons unsalted butter divided (5 tablespoon for the roux, 1 tablespoon added to the sauce at the end)
  • 5 tablespoons all-purpose flour
  • 3 ½ cups whole milk
  • ¾ teaspoon ground mustard
  • ½ teaspoon salt or to taste
  • Black pepper to taste
  • 3 cups shredded medium cheddar cheese divided (2 ½ cups for sauce, ½ cup reserved for top)
  • 1 cup shredded smoked gouda cheese divided (¾ cup for sauce, ¼ cup reserved for top)
  • ¼ cup freshly shredded parmesan cheese for sauce
I always use Kosher salt in my kitchen! If using table salt, start with half the amount and adjust to taste, as it is much "saltier" by volume.

Instructions
 

  • Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish and set aside.
  • In a large pot over medium heat, melt 5 tablespoons of butter. Whisk in 5 tablespoons of flour and cook for about 1 minute until bubbly. Slowly whisk in the 3 ½ cups of whole milk, ¾ teaspoon ground mustard, ½ teaspoon salt, and pepper to taste.
  • Cook over medium heat, whisking frequently, until it thickens enough to coat the back of a spoon.
  • Remove the pot completely from the heat. Whisk in 2 ½ cups of shredded cheddar, ¾ cup of smoked gouda, and ¼ cup of parmesan until smooth and melted. Stir in the final 1 tablespoon of butter last to give the sauce a glossy finish. Adjust seasoning as needed.
  • Fold the cooked elbow macaroni straight into the pot, stirring well until every noodle is completely coated in the cheese sauce.
  • Pour the pasta and sauce mixture into your greased baking dish, spreading it out evenly. Sprinkle the remaining ½ cup of shredded cheddar and ¼ cup of smoked gouda evenly over the top.
  • Bake at 350°F for 20 to 25 minutes until golden brown and bubbling around the edges. Enjoy!

Notes

  • Don't Overcook Pasta: Undercooking the pasta initially keeps it from getting soft or mushy as it bakes in the sauce.
  • Prevent Grainy Sauce: Always pull the sauce off the heat before adding the shredded cheese to prevent the sauce from becoming grainy.
  • Make Ahead Tip: Store the cooked pasta and the cheese sauce in separate airtight containers in the refrigerator overnight. Reheat the sauce gently on the stovetop, toss with pasta, assemble, and bake fresh.

Nutrition

Calories: 643kcalCarbohydrates: 50gProtein: 29gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 114mgSodium: 760mgPotassium: 357mgFiber: 2gSugar: 7gVitamin A: 1051IUVitamin C: 0.01mgCalcium: 690mgIron: 1mg
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