Description
This creamy baked mac and cheese recipe combines tender elbow macaroni with a rich blend of sharp cheddar, mozzarella, and Parmesan cheeses, all enveloped in a smooth, velvety cheese sauce. Topped with a golden, buttery breadcrumb crust for added texture, this comforting classic is perfect for family dinners or potlucks.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cups whole milk
- 1/2 cup heavy cream
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon mustard powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground paprika
- Salt and pepper to taste
Topping (Optional)
- 1/2 cup breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the mac and cheese from sticking.
- Cook macaroni: Boil the elbow macaroni according to package instructions until al dente. Drain well and set aside.
- Make roux: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes to form a smooth roux, which will thicken your sauce.
- Add dairy: Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking for about 5 minutes until the mixture thickens and begins to simmer.
- Incorporate cheeses: Stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until fully melted and the sauce is smooth and creamy.
- Season sauce: Add mustard powder, garlic powder, ground paprika, salt, and pepper to taste. Remove the saucepan from heat once combined.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring gently to evenly coat every piece of pasta.
- Transfer to baking dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
- Add breadcrumb topping (optional): If using, mix the breadcrumbs with the melted butter, then sprinkle evenly over the top of the mac and cheese for a crunchy, golden finish.
- Bake: Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly. Let cool for 5 minutes before serving to set.
Notes
- For extra creaminess, use full-fat dairy products.
- You can substitute elbow macaroni with other pasta shapes like shells or cavatappi.
- To make it gluten-free, use gluten-free pasta and breadcrumbs, or omit breadcrumbs topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- Add cooked bacon or sautéed vegetables for variation and added flavor.
