Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch deep baking dish.
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente, about 7-8 minutes. The pasta should still have a slight bite as it will continue to cook in the oven. Drain the pasta thoroughly and set aside. Do not rinse.
While the pasta cooks, start your cheese sauce. In a large, heavy-bottomed saucepan or Dutch oven, melt 4 tablespoons of butter over medium heat.
Once the butter is melted and bubbly, whisk in the flour to create a roux. Cook, stirring constantly, for 1-2 minutes until the roux is light golden and smells slightly nutty. Do not let it brown too much.
Gradually whisk in the warmed whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce is smooth and thickened. Bring the mixture to a gentle simmer, stirring frequently, and cook for 5-7 minutes until it coats the back of a spoon.
Remove the saucepan from the heat. Stir in the Dijon mustard (if using), garlic powder, onion powder, nutmeg, 1 teaspoon salt, and 1/2 teaspoon black pepper.
Begin adding the freshly grated cheeses a handful at a time, stirring continuously until each addition is fully melted and incorporated before adding more. This ensures a smooth, lump-free sauce. Reserve a small amount (about 1/2 cup total) of the cheddar and mozzarella for the topping.
Once all the cheese is melted and the sauce is creamy and smooth, taste and adjust seasonings if necessary.
Add the drained al dente macaroni to the cheese sauce and stir gently until every piece of pasta is thoroughly coated.
Pour the mac and cheese mixture into the prepared baking dish, spreading it evenly.
In a small bowl, melt the remaining 2 tablespoons of butter. If using panko breadcrumbs, toss them with the melted butter. Sprinkle the reserved cheese mixture evenly over the top of the mac and cheese, then scatter the buttered panko breadcrumbs over the cheese (if using). Sprinkle with dried parsley or chives if desired.
Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the top is golden brown and slightly crispy. For an extra golden and bubbly crust, you can briefly broil it for 1-2 minutes at the end, watching carefully to prevent burning.
Once out of the oven, let the Creamy Baked Mac and Cheese rest for 10-15 minutes before serving. This allows the sauce to set slightly, making it easier to serve and ensuring it retains its incredible creaminess.
Garnish with fresh chopped parsley before serving.
Cooking Tips and Variations
To achieve the ultimate Creamy Baked Mac and Cheese, freshly grated cheese is paramount. Pre-shredded cheeses often contain anti-caking agents that can make your sauce grainy, so take the extra step to grate your own. For the smoothest sauce, ensure your milk is warmed before adding it to the roux, and allow your cheeses to come to room temperature. Don’t overcook your pasta; it should be al dente as it will finish cooking in the hot cheese sauce and oven, preventing it from becoming mushy. A pinch of freshly grated nutmeg in the cheese sauce is a classic secret ingredient that enhances the savory flavor profile without making it taste sweet. Season generously throughout the process – don’t forget to salt your pasta water and taste your cheese sauce before combining with the pasta.
