Best Baked Mac and Cheese

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Best Baked Mac and Cheese

Prep Time 30 minutes
Cook Time 20 minutes
Course Dinner
Servings 12


  • 10 oz elbow macaroni
  • ¼ cup unsalted butter equivalent to 56g
  • 3 tbsp all-purpose flour
  • 3 cups whole milk about 720g
  • 1 cup heavy cream around 240g
  • ¼ cup cream cheese at room temperature (4 oz or 113g)
  • ½ to 1 teaspoon salt
  • ½ to 1 teaspoon black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 cup each of shredded cheddar cheese Gruyère cheese, and mozzarella cheese for the cheese sauce
  • ½ cup each of shredded cheddar cheese Gruyère cheese, and mozzarella cheese for layering
  • 1 tbsp chopped fresh parsley


  • Preheat your oven to 350°F (conventional).
  • Cook the macaroni according to the box instructions until it’s al dente. Drain and set it aside.
  • Shred the cheeses, keeping the ones for the sauce separate from those for layering.
  • In a nonstick pan over medium heat, melt the butter. Add flour and stir until golden and fragrant. Then add salt, spices, and stir for one minute.
  • Pour in the milk, cream, and cream cheese. Whisk until combined and cook until it comes to a boil. Turn off the heat.
  • Gradually add 1 cup each of shredded cheeses, stirring until melted. Mix in the boiled macaroni, taste, and adjust seasoning as needed.
  • Take a 7×11″ casserole/ceramic baking dish. Spread half of the mac and cheese mixture, then sprinkle half of the set-aside cheese mixture for layering. Add the remaining mac and cheese, and top it off with the remaining cheese.
  • Garnish with chopped parsley and a light dusting of paprika.
  • Place the dish in the preheated oven and bake for 15-20 minutes until the top cheese is melted. Broil for a few minutes for that golden touch.
  • Serve and savor the deliciousness!

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