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Ultimate Creamy Baked Mac and Cheese: A Deliciously Decadent Recipe


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  • Author: hannie mayzel
  • Total Time: 45 minutes
  • Yield: Serves 6

Description

This creamy baked mac and cheese combines a rich, velvety sauce with perfectly cooked pasta and a crunchy breadcrumb topping. A true comfort food classic, this dish is perfect for weeknight dinners, gatherings, or any occasion that calls for indulgence.


Ingredients

For the Pasta:

  • 3/4 lb (340 g) macaroni (elbow, cavatappi, or rigatoni)

For the Cheese Sauce:

  • 1 medium onion, diced
  • 4 garlic cloves, thinly sliced
  • 2 1/2 cups (375 g) raw cashew pieces (soaked if not using a high-powered blender)
  • 2 3/4 cups (650 ml) water
  • 1/2 cup (50 g) nutritional yeast
  • Juice of 1/2 lemon
  • 1 tablespoon onion powder
  • 3/4 teaspoon garlic powder
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon smoked paprika
  • 1 1/2 teaspoons sea salt (or to taste)

For the Topping:

  • 1 cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 1 tablespoon fennel seeds (optional)
  • Pinch of sea salt

For Garnish:

  • Chopped fresh herbs (chives, scallions, or parsley)
  • Crispy toppings (fried onions, chili flakes, or black pepper)

Instructions

  • Prepare the Cashews (if needed):
    • If not using a high-powered blender, soak the cashews in hot water for at least 2 hours. Drain before use.
  • Cook the Pasta:
    • Bring a large pot of salted water to a boil.
    • Cook the macaroni until al dente according to package instructions. Drain and set aside.
  • Sauté the Onion and Garlic:
    • Heat a skillet over medium heat and add a drizzle of olive oil.
    • Sauté the diced onion with a pinch of salt until softened and lightly golden.
    • Add the garlic and cook for another 30 seconds, being careful not to burn it.
  • Blend the Cheese Sauce:
    • In a blender, combine the sautéed onion and garlic, soaked cashews, water, nutritional yeast, lemon juice, onion powder, garlic powder, Dijon mustard, smoked paprika, and sea salt.
    • Blend until smooth and creamy.
  • Combine Pasta and Sauce:
    • Pour the cheese sauce into a large skillet or pot and bring to a gentle bubble over medium heat.
    • Simmer for a few minutes, stirring constantly, until thickened.
    • Add the cooked pasta and toss to coat evenly.
  • Prepare the Breadcrumb Topping:
    • Heat a separate skillet over medium-high heat and add olive oil.
    • Add fennel seeds (if using) and toast until fragrant.
    • Stir in the panko breadcrumbs and toast until golden brown.
    • Season with a pinch of sea salt.
  • Assemble and Bake:
    • Preheat your oven to 375°F (190°C).
    • Transfer the mac and cheese to a baking dish.
    • Sprinkle the toasted breadcrumbs evenly over the top.
    • Bake for 10–15 minutes, or until the topping is crisp and golden.
  • Garnish and Serve:
    • Garnish with fresh herbs or crispy toppings of your choice.
    • Serve warm and enjoy!

Notes

  • Cashew Substitution: If you prefer dairy, substitute cashews and nutritional yeast with 2 cups of shredded cheddar or a cheese blend.
  • Breadcrumbs Tip: Toasting breadcrumbs separately ensures they stay crispy after baking.
  • Reheat Tip: Add a splash of milk when reheating leftovers to maintain creaminess.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American