Heavenly Creamy Baked Mac and Cheese Recipe

Ingredients

Pasta & Main Components

• 8 ounces elbow macaroni
• 2 cups whole milk
• 2 tablespoons unsalted butter

Cheese Sauce

• 1 cup sharp cheddar, shredded
• 1 cup mozzarella, shredded
• ½ cup Gruyère, grated
• 2 tablespoons all‑purpose flour

Topping & Seasonings

• ½ cup panko breadcrumbs
• 2 tablespoons grated Parmesan
• ¼ teaspoon smoked paprika
• ¼ teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper, to taste

Instructions

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.