Delicious Recipes

Creamy Baked Macaroni and Cheese

Posted on: 15/03/2016

Creamy Baked Macaroni and Cheese.fw

Prep time: 5 min

Inactive prep time: 10 min

Cook time: 35 min

Yield: Serves 8 to 10 servings

Level: Easy


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


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.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: