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Handheld photo of Baked Macaroni and Cheese with thick orange cheese sauce and golden-brown toasted cheese spots.

Baked Macaroni and Cheese: The Ultimate Ultra-Creamy Recipe

This Baked Macaroni and Cheese features tender elbow pasta drenched in a thick orange cheese sauce, topped with a bubbly browned crust of sharp cheddar and Monterey Jack for the ultimate comfort food experience.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 16 oz Elbow Macaroni 450g
  • 4 cups Sharp Cheddar Cheese 450g, shredded and divided
  • 2 cups Monterey Jack Cheese 225g, shredded and divided
  • 1/2 cup Unsalted Butter 115g
  • 1/2 cup All-Purpose Flour 65g
  • 3 cups Whole Milk 710ml
  • 1 cup Heavy Cream 240ml
  • 1 tsp Dried Parsley Flakes For garnish

Equipment

  • 1 White Ceramic Rectangular Baking Dish Standard 9x13 inch
  • 1 Large saucepan For the cheese sauce

Method
 

Preparation
  1. Cook elbow macaroni in salted boiling water for 2 minutes less than package instructions. Drain and set aside.
  2. Melt butter in a large saucepan over medium heat. Whisk in flour for 1 minute until a pale gold paste forms.
  3. Slowly whisk in milk and heavy cream. Simmer until the sauce is thick and glossy, then stir in 3 cups of cheddar until melted.
  4. Combine pasta and sauce. Layer half in a baking dish, add a layer of cheese, then the remaining pasta. Top with remaining cheddar and Monterey Jack.
  5. Bake at 375°F (190°C) for 20-25 minutes until you see bubbly browned spots and crispy edges. Garnish with parsley.

Notes

Use block cheese for a glossier sauce.
Rest the dish for 10 minutes before slicing for perfect layers.