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Creamy Baked Macaroni and Cheese for a Crowd in a large casserole dish, topped with golden melted cheese and fresh parsley.

Creamy Baked Macaroni and Cheese

Small macaroni baked in a smooth, homemade cheese sauce made with a butter and flour roux, topped with panko and baked until golden. A comforting side dish that easily scales for a crowd.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb small macaroni
  • 4 tbsp unsalted butter
  • 1/4 cup all purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup grated parmesan
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 1/4 tsp ground mustard
  • 1/4 tsp paprika
  • 1/2 cup panko breadcrumbs

Equipment

  • Baking dish
  • Large Pot

Method
 

  1. Boil pasta just shy of al dente, then drain.
  2. Make a roux with butter and flour, then whisk in milk and cream until thickened.
  3. Stir in cheddar, Monterey Jack, and parmesan until smooth, then season.
  4. Fold pasta into the cheese sauce and pour into a baking dish.
  5. Top with panko and bake at 350°F for 20 to 25 minutes until golden.

Notes

  • Shred cheese fresh for the smoothest sauce.
  • Pull pasta slightly early since it continues cooking in the oven.
  • Freezes well for up to 2 months.
  • Add a splash of milk when reheating to loosen the sauce.