Go Back
Print Recipe

Ultimate Creamy Baked Macaroni and Cheese

Ready to create the creamiest macaroni and cheese you've ever had?  This baked macaroni and cheese hits all the right notes—creamy, cheesy, and just the right amount of spice.   And let's not forget that irresistible crunchy panko topping – it's the perfect contrast to the creamy pasta!  Get ready to indulge in the best baked mac and cheese!
Prep Time30 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: American

Ingredients

For the Macaroni:

  • 1 pound macaroni or cellentani pasta (I prefer the Barilla cellentani pasta)
  • 2 Tbsp kosher salt
  • 4 quarts water

For the Cheese Sauce:

  • 6 Tbsp butter
  • 1/3 cup flour
  • 1 1/2 tsp kosher salt
  • 1 tsp dry mustard
  • 1 tsp black pepper
  • 1 cup heavy cream
  • 3 cups milk
  • 2 tsp Frank's RedHot Sauce (or other hot sauce of your preference – adjust to taste)
  • 20 oz cheddar cheese, shredded (buy the block cheese and shred yourself versus buying the bag of pre-shredded cheese)
  • 1 mini-block Velveeta - 4 oz (may substitute cream cheese)

For the Topping:

  • 2/3 cup panko breadcrumbs
  • 2 Tbsp olive oil
  • ¼ tsp kosher salt
  • ¼ tsp black pepper
  • 2 Tbsp grated parmesan cheese

Instructions

Preheat & Prep:

  • Preheat oven to 375°F (190°C). Lightly butter or spray a 9x13-inch baking dish

Cook the pasta:

  • In a large pot, bring 4 quarts of water to a boil and add 1 tablespoon of kosher salt. Add pasta and stir frequently to keep it from sticking. Cook to al dente, about 1 minute less than package instructions. Drain and return the pasta to the pot to keep warm. Meanwhile, begin prepping for the cheese sauce.

Make the Cheese Sauce:

  • In a large deep skillet or Dutch oven, add the butter and melt over medium heat.
  • Whisk in the flour, kosher salt, dry mustard, and black pepper. Cook until the mixture forms a paste-like consistency, about 2 minutes.
  • Gradually whisk in the milk and heavy cream, ensuring no lumps form.
  • Bring the mixture to a simmer, whisking frequently until the sauce thickens, about 5 minutes.
  • Reduce the heat to low. Add the shredded cheddar cheese, a little at a time, whisking until melted. Reserve one cup of the shredded cheddar to add at the end.
  • Once the cheddar cheese is completely incorporated, cut the Velveeta block (or cream cheese) into small pieces. Add them to the sauce and continue whisking until they have thoroughly melted.
  • Finally, stir in your desired amount of hot sauce.

Assemble and Bake:

  • Combine the cheese sauce and the pasta, mix well.
  • Stir in the remaining cup of shredded cheddar cheese.
  • Pour the macaroni and cheese into the prepared baking dish
  • Bake for 20 - 25 minutes or until hot and bubbly.
  • While baking, prepare the crunchy topping

Prepare the Topping:

  • Heat olive oil in a small skillet over medium heat.
  • Add the panko breadcrumbs, salt, and pepper.
  • Cook, stirring frequently until the panko is golden brown.
  • Remove from heat and spread the topping on a paper plate or cookie sheet lined with a paper towel to absorb any excess oil.
  • Allow to cool slightly before adding the grated parmesan cheese.

Final Step:

  • Remove the delicious hot and bubbly macaroni and cheese from the oven, top with the crispy, cheesy panko breadcrumbs, and enjoy the Best Baked Macaroni and Cheese!

Tips to Perfect and Personalize Your Dish

  • Customize your cheese blend: Substitute some Gruyere, smoked Gouda, or Pepper Jack for a little funky flavor, if that’s your jam.
  • Heat Adjuster: Dial up the heat and try a little Tabasco, or tone it down by adding only one teaspoon of Frank's RedHot Sauce or another preferred brand. Also, feel free to leave it out altogether.
  • Pro tips for creamiest cheese sauce: Do not use pre-shredded cheese in a bag. That cheese is coated with a powder to keep it from clumping and it doesn't melt as well as block cheese that you shred yourself. When heating any cheese sauce, do not let the sauce temperature exceed 180°F. Above this temperature, the fat can separate from the cheese, causing it to break or curdle. Always heat sauce gently over low to medium heat, stirring continuously.
  • Make-Ahead Options: Prepare the macaroni and the cheese sauce, combine with the cooked pasta, and add to the prepared baking dish. Allow the dish to cool completely, then wrap it in plastic wrap and store it in the fridge until ready to bake (up to 2-3 days).  When ready to serve, remove the plastic wrap and bake until heated through, about 40 – 45 minutes.  If freezing, wrap your pan in plastic wrap and then foil.  When ready to serve, allow to thaw overnight in the fridge, and then follow the directions above.  Do not top with the panko topping on until ready to serve!
  • Additional Topping Suggestions: Chopped Bacon, Crispy Fried Onions, Pulled Pork, Sloppy Joe Meat…the options are endless