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Creamy Baked Macaroni and Cheese served in a rectangular white porcelain dish with bubbling sauce and dark toasted cheese edges.

Baked Macaroni and Cheese with a Golden-Brown Crispy Crust

This Baked Macaroni and Cheese features a glossy, deep orange-yellow sauce and a heavy blanket of toasted sharp cheddar. Baked in a ceramic dish, it delivers a perfect balance of creamy interior and crispy, golden-brown edges.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb elbow macaroni 450g
  • 4 cups sharp cheddar cheese 450g, freshly grated and divided
  • 4 tbsp unsalted butter 56g
  • 4 tbsp all-purpose flour 56g
  • 3 cups whole milk 720ml
  • 0.5 cup heavy cream 120ml
  • 1 tsp dry mustard powder 5g
  • 1 tsp garlic powder 5g
  • 0.5 tsp paprika for dusting
  • 0.5 tsp cracked black pepper to taste

Equipment

  • 1 White Ceramic Baking Dish (9x13 inch) Rectangular porcelain
  • 1 Heavy-bottomed saucepan For the cheese sauce
  • 1 Box Grater For fresh cheddar

Method
 

Prepare the Base
  1. Cook elbow macaroni in salted water for 2 minutes less than package directions until al dente. Drain and rinse briefly.
  2. Melt butter in a saucepan, whisk in flour, and cook for 1-2 minutes until pale and nutty.
Build the Sauce
  1. Slowly whisk in milk and heavy cream. Simmer until thickened. Stir in 3 cups of cheddar until glossy and orange-yellow.
  2. Fold pasta into the sauce until fully coated and transfer to the white ceramic dish.
Bake and Finish
  1. Top with remaining cheese, black pepper, and paprika. Bake at 400°F (200°C) for 20-25 minutes.
  2. Broil for 1-2 minutes until dark golden-brown patches and char marks appear on the rim.

Notes

Always grate your own cheese to ensure a smooth melt without the graininess of pre-shredded starches.
Rest the dish for 10 minutes before serving to allow the sauce to set.