Half-and-Half Baked Macaroni with Sharp Cheddar

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

A rich and comforting baked macaroni dish made with half-and-half cream for extra creaminess and sharp cheddar cheese. This American-inspired comfort-food recipe, ready in about 45 minutes, pairs elbow macaroni, unsalted butter, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz elbow macaroni
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups half-and-half
• 2 cups sharp cheddar cheese, shredded
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

Baking dishes worth owning for casseroles like this → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook 12 oz elbow macaroni for 8 minutes until just al dente, then drain and set aside.
2. Step 2: In a medium saucepan over medium heat, melt 3 tbsp unsalted butter. Whisk in 3 tbsp all-purpose flour and cook for 1 minute until bubbling and fragrant but not browned.
3. Step 3: Gradually whisk in 2 cups half-and-half, stirring constantly to prevent lumps. Cook for about 5 minutes, stirring frequently, until the sauce thickens and coats the back of a spoon.
4. Step 4: Remove the sauce from heat and stir in 2 cups shredded sharp cheddar cheese until melted and smooth. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp smoked paprika.
5. Step 5: Combine the cooked macaroni with the cheese sauce, then transfer to a greased 9x13-inch baking dish.
6. Step 6: Toss 1/2 cup panko breadcrumbs with 1 tbsp olive oil until evenly coated, then sprinkle evenly over the macaroni.
7. Step 7: Bake uncovered for 20 minutes until the top is golden brown and bubbly. Let rest for 5 minutes before serving.