Ultra Creamy Baked Mac and Cheese

Prep Time: 20 minutes | Cook Time: 35 minutes | Serves: 8–10

Ingredients

• 1 lb elbow macaroni or small pasta shells
• 1/4 cup (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 4 cups milk (whole milk recommended)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg (optional, enhances cheese flavor)
• 4 cups shredded cheese (Sharp Cheddar, Gruyère, Monterey Jack mix)
• Topping: 1 cup Panko breadcrumbs, 2 Tbsp melted butter

Instructions

1. Cook Pasta: Cook macaroni according to package directions until al dente (slightly firm). Drain and set aside.
2. Make Roux: In a large pot, melt the 1/4 cup butter over medium heat. Whisk in the flour for 1 minute to cook out the raw flour taste.
3. Make Béchamel: Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens (about 5-7 minutes).
4. Make Cheese Sauce: Remove from heat. Stir in the salt, pepper, and nutmeg. Gradually add the shredded cheese, stirring until the sauce is completely smooth and creamy.
5. Combine & Bake: Stir the cooked macaroni into the cheese sauce. Pour the mixture into a greased 9×13 inch baking dish. Combine Panko and 2 Tbsp melted butter, and sprinkle over the top.

Bake: Bake at 375°F (190°C) for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.