Creamy Baked Macaroni and Cheese

Ultra-creamy inside, golden and bubbly on top — the real Southern kind, made with a stovetop cheese sauce then baked to perfection.

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⭐ Ingredients

Pasta

• 1 lb (450 g) elbow macaroni

Cheese Sauce

• 4 tbsp butter
• 4 tbsp all-purpose flour
• 3 cups whole milk (warm)
• 1 cup heavy cream
• 3 cups sharp cheddar cheese, shredded
• 1 cup Colby Jack or Monterey Jack, shredded
• ½ cup mozzarella (optional, for extra creaminess)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp mustard powder (optional but classic)

Topping

• 1 cup cheddar or a cheddar/Jack mix
• Sprinkle paprika

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⭐ Instructions

1. Cook the Pasta

Boil macaroni until just al dente (about 1 minute less than the package suggests).
Drain and set aside.

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2. Make the Creamy Cheese Sauce

1. In a large pot, melt the butter, then whisk in the flour.
2. Cook for 1–2 minutes until bubbly (this is your roux).
3. Slowly whisk in the warm milk and heavy cream.
4. Let it thicken, stirring constantly.
5. Add salt, pepper, paprika, garlic powder, and mustard powder.
6. Turn off heat and stir in the cheeses until melted and smooth.

This sauce should be silky, thick, and cheesy.

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3. Combine

Add cooked macaroni into the cheese sauce.
Stir until every elbow is fully coated.

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4. Assemble the Casserole

1. Preheat oven to 350°F (175°C).
2. Pour macaroni into a greased baking dish.
3. Top with the extra shredded cheese + a sprinkle of paprika.

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5. Bake

Bake uncovered for 25–30 minutes until:

• The edges are bubbling
• The top is golden and lightly crisp

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⭐ Tips for the Creamiest Texture

• Use freshly shredded cheese — bagged cheese won’t melt as smooth.
• Don’t overbake — it can dry out.
• Add a splash more milk before baking if you like it extra saucy.
• Sharp cheddar gives flavor, Jack cheese gives creaminess.

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❤️ Perfect For:

• Sunday dinner
• Thanksgiving
• Potlucks
• Comfort-food nights

Enjoy !!