This baked mac and cheese is ultra-creamy, loaded with gooey melted cheese, and baked to golden perfection—without a breadcrumb in sight. Perfect for those who prefer their mac silky smooth on top with no crunchy layer, this version stays true to the pure cheesy goodness. It’s family-approved, pepper-free, and the ultimate comfort food.
⏱ Prep Time 15 minutes | 🔥 Cook Time 25 minutes | 🍽 Servings 6 | 🌱 Difficulty Level Easy | 📦 Storage Tips Refrigerate up to 4 days. Reheat gently with a splash of milk for creaminess.
Ingredients List
- 2 cups elbow macaroni (uncooked)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk (warm)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon ground mustard (optional)
Instructions
- Preheat oven to 180°C (350°F). Lightly grease a baking dish.
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
- Gradually whisk in warm milk and cook until sauce thickens (4–5 minutes).
- Remove from heat. Stir in salt, ground mustard (optional), cheddar, and mozzarella until melted.
- Fold in macaroni until evenly coated.
- Transfer mixture to baking dish.
- Bake uncovered for 20–25 minutes, until bubbly and slightly golden at the edges.
Recipe Notes / Tips
- Use freshly shredded cheese for the best melt and flavor.
- Add a splash of milk when reheating to keep it smooth.
Nutrition Info (approx. per serving)
- Calories: 400
- Carbs: 34g
- Fat: 22g
- Protein: 17g
- Sugar: 5g
FAQs
- Q: Can I double the recipe?
- A: Yes, just use a larger baking dish and increase bake time slightly.
- Q: Can I skip the mustard?
- A: Absolutely—it’s optional and for flavor depth only.
- Q: How do I make it extra creamy?
- A: Add a few tablespoons of cream cheese into the sauce.
Served up the ultimate cheesy comfort? Snap a photo of that creamy, bubbling dish and tag #the_food_pedia on Instagram! 🧀✨