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Creamy Baked Macaroni and Cheese

This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Print Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course lunch/dinner
Cuisine American
Calories 5471.7 kcal

Equipment

  • 1 Large Pot For cooking pasta
  • 1 Large Saucepan For making the cheese sauce
  • 1 Colander For straining pasta
  • 1 Baking Dish 13x9 inch specified
  • 1 Small Bowl For bread crumb topping

Ingredients
  

Main

  • Kosher salt
  • 1 pound elbow macaroni
  • 2 1/2 cups half and half
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1 pound cream cheese room temperature
  • 8 ounces sharp Cheddar shredded (about 3 cups)
  • 3 ounces gruyere cheese shredded (about 1 cup)
  • 1 cup panko bread crumbs
  • 4 tablespoons unsalted butter melted

Instructions
 

  • Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
  • Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
  • Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
  • Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.

Notes

Ensure the pasta is cooked truly al dente, as it will finish cooking in the oven and can become mushy if overcooked initially. Using room temperature cream cheese is crucial for a smooth sauce, preventing lumps. The reserved pasta water is key to achieving the final creamy consistency after baking, so don't skip this step. For an extra golden and crispy topping, you can briefly broil the mac and cheese for the last minute, watching carefully to prevent burning.