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Close up of Baked Macaroni and Cheese showing the thick glossy pale orange sauce and large elbow noodles.

Baked Macaroni and Cheese with a Bubbly Golden Toasted Crust

This Baked Macaroni and Cheese features a thick, glossy cheese sauce and a bubbly mozzarella crust with toasted edges. Perfectly seasoned with paprika and parsley, it is the ultimate comfort food for any home cook.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 people
Course: Dinner, Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb large elbow macaroni 450g
  • 4 tbsp unsalted butter 56g
  • 1/4 cup all-purpose flour 30g
  • 2 cups whole milk 480ml
  • 1 cup heavy cream 240ml
  • 3 cups sharp cheddar cheese 340g, freshly grated
  • 1.5 cups mozzarella cheese 170g, shredded
  • 1/2 tsp ground paprika
  • 1/2 tsp dried parsley flakes

Equipment

  • 1 White rectangular ceramic baking dish 9x13 inch
  • 1 Large pot For boiling pasta
  • 1 Whisk

Method
 

Preparation
  1. Boil the large elbow macaroni in salted water for 2 minutes less than the package directions. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Whisk in flour for 1-2 minutes to create a roux.
  3. Slowly whisk in milk and heavy cream. Simmer until the sauce is thick and glossy.
  4. Remove from heat and stir in 2 cups of sharp cheddar until a creamy cheese emulsion forms.
  5. Combine pasta and sauce, transfer to a ceramic dish, top with mozzarella and remaining cheddar. Bake at 375°F for 20-25 mins until golden with small charred spots.
  6. Sprinkle with paprika and dried parsley flakes immediately after baking.

Notes

Always grate your cheese from a block for a smoother sauce.
Watch the broiler closely to get those perfect charred spots without burning.