Heavenly Creamy Baked Mac and Cheese Recipe

Making the Cheese Béchamel

1. Build the Roux. In a medium saucepan melt 2 tablespoons unsalted butter over medium heat. Sprinkle 2 tablespoons all‑purpose flour over the butter, whisking continuously for 1‑2 minutes until the mixture turns a light golden hue. This cooks out the raw flour taste and forms the foundation for a smooth sauce.
2. Incorporate Milk. Gradually whisk in 2 cups whole milk, pouring a little at a time to avoid lumps. Continue whisking until the mixture thickens, about 4‑5 minutes. The sauce should coat the back of a spoon and have a velvety texture.
3. Season & Add Cheese. Stir in ¼ teaspoon smoked paprika, ¼ teaspoon freshly grated nutmeg, and a pinch of salt and pepper. Reduce heat to low, then fold in the shredded cheddar, mozzarella, and grated Gruyère. Keep stirring until every cheese has melted into a glossy, homogeneous sauce.

Assembling the Casserole

Combine the cooked macaroni with the cheese sauce in a large mixing bowl, ensuring each piece is thoroughly coated. Transfer the mixture to a greased 9‑inch square baking dish, smoothing the top with a spatula.

Adding the Crunchy Topping

In a small bowl, mix ½ cup panko breadcrumbs with 2 tablespoons grated Parmesan and a drizzle of melted butter (optional). Sprinkle the mixture evenly over the mac and cheese. The butter helps the topping brown evenly, creating a golden crust.

Baking to Perfection

Place the dish in a preheated oven at 375°F (190°C) and bake for 20‑25 minutes, or until the topping is bubbling and deep golden brown. Let the casserole rest for 5 minutes before serving; this allows the sauce to set and prevents a soggy plate.