Creamy Baked Mac & Cheese

Is it bad that I look forward to the Thanksgiving mac and cheese more than the turkey? Since this is my first Thanksgiving as a married woman, I thought I'd finally learn a mac and cheese recipe worthy of bringing to my new family table. I wanted something a little more elevated than the usual creamy cheddar dish—something that felt grown-up but still comforting—so I started experimenting. A little crumble of bleu cheese and before I knew it, I had created my Creamy Baked Mac & Cheese, a dish with just enough sophistication to feel special, but familiar enough that even the picky eaters go back for seconds.

This version is still like any typical mac and cheese you see online - a roux, a breadcrumb topping, but the one thing that makes it special and unique, is the addition of the bleu cheese. It’s the perfect side for the holidays—or any time you want to make something indulgent, cozy, and a little bit fancy.

Yields: 4-6

Portion: 1 bowl

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

This recipe is vegetarian.

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Ingredients

1 lb pasta (elbow macaroni or other short pasta)

4 tbsp unsalted butter

¼ cup all-purpose flour

3 – 3½ cups milk (whole milk is best, but 2% works)

2 cups shredded sharp cheddar cheese

4 oz bleu cheese, crumbled

1 tsp garlic powder

1 tsp onion powder

¼ – ½ tsp cayenne pepper (depending on how spicy you want it)

Salt and black pepper, to taste

Topping:

1 cup panko breadcrumbs

3 tbsp melted butter

½ tsp garlic powder

½ tsp onion powder

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Instructions:

1. Preheat: Preheat your oven to 350°F.

2. Cook pasta: Boil pasta of choice in salted water until just almost al dente (it’ll finish cooking in the oven). Drain and set aside.

3. Make the sauce: In a medium saucepan on medium heat, melt butter. Whisk in flour to make the roux. Cook and whisk for 2 minutes. Gradually whisk in the milk, little by little, until it's smooth and starts to thicken. Stir in garlic powder, onion powder, and cayenne pepper. Reduce the heat to low and add the shredded cheddar and crumbled bleu cheese. Stir until all the cheese melts into a smooth, creamy sauce. Adjust for salt and black pepper.

4. Combine: Turn the heat off. Add the cooked pasta into the saucepan and stir the pasta to coat it with sauce evenly.

5. Transfer to baking dish: Pour the mac and cheese into a buttered 9×13 baking dish.

6. Make the topping: In a bowl, combine panko breadcrumbs + melted butter + garlic powder + onion powder. Stir until the crumbs are evenly coated.

7. Top & bake: Sprinkle the breadcrumb mixture evenly over the mac and cheese. Feel free to add more crumbled bleu cheese. Bake in oven for 25–30 minutes, until it's bubbly and the top is golden.

8. Serve: Gently remove mac and cheese from oven, allow it to cool for 5 minutes before serving. Enjoy!

FAQ:

1. Can I make this gluten-free?: Yes! Use gluten-free pasta and substitute a 1:1 gluten-free flour blend for the roux. Use gluten-free panko for the topping.

2. Can I add mix-ins?: For sure. You could include broccoli, caramelized onions, mushrooms, turkey sausage, shredded chicken, it's completely up to you.

3. Can I use pre-shredded cheese?: You can, but it doesn’t melt as smoothly because of added anti-caking agents. For the creamiest sauce, shred from a block.

4. How do I keep the topping from getting soggy?: Make sure the buttered panko is well coated and not too thickly layered in any one spot. Baking uncovered also helps maintain crispness.

5. Can I make this ahead of time?: Yes! Assemble the mac and cheese up to the topping, cover, and refrigerate for up to 24 hours. Add the topping right before baking. If baking from cold, increase the oven time by 10–15 minutes.

Recipe Notes:

1. Cheese options: Sharp cheddar provides the classic flavor, while bleu cheese adds depth and a slight tang. If you're nervous about the funkiness, start with 2–3 oz of bleu cheese instead of the full 4 oz.

2. Milk: Whole milk gives the silkiest sauce, but 2% works just fine. Avoid skim milk.

3. Consistency tip: If the cheese sauce seems too thick before adding the pasta, whisk in an extra splash of milk.

4. Pasta shape: Short pasta with ridges or curves (elbows, cavatappi, shells) holds the sauce the best.

I hope you love this recipe as much as I did, so if you do, please leave me a comment and/or give this recipe a rating! I always read through my suggestions and comments, so please let me know your thoughts. If you have any questions you can feel free to DM me here or through Instagram. Speaking of Instagram - please tag me in all of your creations! I love seeing how the recipes come out and seeing how talented you all are. Sending my love.

xoxo,

Jasmin D the RD