Ultra-Creamy Baked Mac n Cheese (30 Minutes)

Excerpt: Crowd-pleasing, golden-topped mac n cheese with a silky stovetop sauce and a quick broil for that bakery-style crust.

Ingredients (6 servings)

12 oz elbow macaroni
3 tbsp unsalted butter
3 tbsp all-purpose flour
2¾ cups milk (whole or 2%)
1 tsp Dijon or mustard powder
½ tsp garlic powder
½ tsp salt, ¼ tsp black pepper
2½ cups shredded sharp cheddar
½ cup shredded mozzarella (extra melt)
Topping (optional but 🤤): ¾ cup panko + 1 tbsp melted butter + pinch paprika

Add-ins (optional): cooked bacon bits, jalapeños, roasted broccoli, or hot sauce.

Boil pasta: Salt water well. Cook macaroni just to al dente; drain.
Make roux: Melt butter in a wide saucepan (med heat). Whisk in flour; cook 60–90 sec.
Sauce: Slowly whisk in milk until smooth. Simmer 3–4 min until slightly thick. Stir in mustard, garlic powder, salt, pepper.
Cheese: Off heat, fold in cheddar + mozzarella until melted and silky.
Combine: Stir pasta into sauce. Spread in a broiler-safe dish.
Topping: Mix panko, butter, paprika; scatter on top.
Finish: Broil 1–2 min until deeply golden (watch closely!). Rest 3–5 min before serving.

Extra creamy: Stir in 2 oz cream cheese or ¼ cup evaporated milk.
Three-cheese blend: Cheddar + Gruyère + Monterey Jack = flavor + melt.
Make-ahead: Assemble, cover, and refrigerate up to 24 hrs; bake at 350°F/175°C for 20–25 min, then broil to brown.
Veg boost: Fold in steamed broccoli or peas before broiling.