Easy Baked Mac and Cheese
A lighter, creamy version of the classic Easy Baked Mac and Cheese that balances indulgence with simplicity, perfect for busy weeknights.
Ingredients
- 16 oz elbow macaroni
- 4 cups sharp cheddar cheese (shredded)
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole or 2% milk
- 1 teaspoon ground mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup panko breadcrumbs (optional)
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and grease a 9x13 inch baking dish.
- Bring a large pot of salted water to a boil, add the elbow macaroni, and cook for about 2 minutes less than package directions. Drain and set aside.
- In a large saucepan, melt the butter over medium heat, whisk in the flour, and cook for 1-2 minutes to create a roux.
- Slowly pour in the milk while whisking to prevent lumps, cooking until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in 3 cups of shredded cheddar cheese, ground mustard, smoked paprika, salt, and pepper until smooth.
- Fold the cooked macaroni into the cheese sauce until well coated, then transfer to the prepared baking dish.
- Sprinkle the remaining 1 cup of cheese and panko breadcrumbs on top, then bake for 20-25 minutes until golden brown and bubbling.
- Let rest for 5-10 minutes before serving.
Notes
Ensure to salt your pasta water generously for flavor. Use room temperature milk for a smoother sauce. Do not over-bake to keep the dish creamy.