Baked Mac and Cheese — Creamy, cheesy comfort food baked until bubbly

The ultimate American comfort food, beloved across all ages. Tender elbow macaroni is coated in a rich, silky cheddar béchamel sauce, then baked until golden and bubbly on top. It evokes warmth, nostalgia, and pure indulgence — a staple at holidays, potlucks, and weeknight dinners alike.

Instructions

1. Cook macaroni until al dente. Drain well.
2. Preheat oven to 375°F (190°C).
3. Melt butter in a large saucepan. Whisk in flour, cook 1-2 minutes (roux). Gradually whisk in warm milk and cream until smooth. Simmer whisking constantly until thickened, 5-7 minutes.
4. Remove from heat. Stir in salt, pepper, nutmeg, and mustard. Add 3 cups cheddar, stir until melted and smooth.
5. Fold in cooked macaroni. Pour into a greased 9×13 baking dish.
6. Top with remaining cheddar and buttered breadcrumbs if using.
7. Bake uncovered 20-25 minutes until bubbly and golden. Rest 5-10 minutes before serving.

Tips

• Warm the milk before adding to the roux — prevents lumps and speeds thickening
• A mix of cheddar and Gruyère creates a more complex, nutty flavor
• For stovetop-only: skip the oven and serve the sauced pasta directly