Description
This creamy baked mac and cheese recipe combines elbow macaroni with a rich, cheesy sauce made from sharp cheddar, mozzarella, and Parmesan cheeses. The sauce is prepared on the stovetop using a buttery roux thickened with milk and cream, then baked to golden perfection with an optional crispy breadcrumb topping. It’s a comforting, classic dish perfect for family dinners or gatherings, yielding 6 hearty servings in about 40 minutes.
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 Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish thoroughly and set it aside for later use to ensure the mac and cheese doesn’t stick.
- Cook Pasta: Boil the elbow macaroni according to package instructions until al dente. Drain the pasta well and set aside.
- Make Roux: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in the 2 tablespoons of all-purpose flour and cook the mixture for 1 to 2 minutes, stirring constantly, until it forms a smooth roux and starts to bubble slightly without browning.
- Add Dairy: Gradually pour in the 2 cups of whole milk and 1/2 cup heavy cream while whisking continuously to prevent lumps. Continue cooking and stirring until the sauce thickens and begins to simmer, about 5 minutes.
- Add Cheeses: Remove the saucepan from heat and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan cheeses until fully melted and the sauce is smooth and creamy.
- Season Sauce: Mix in the mustard powder, garlic powder, ground paprika, and add salt and pepper to taste. Stir well to combine all the flavors.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring thoroughly to coat all the pasta evenly with the creamy mixture.
- Assemble: Transfer the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, combine the 1/2 cup breadcrumbs with 1 tablespoon melted butter. Sprinkle this mixture evenly over the top of the mac and cheese for a crunchy topping.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the cheese is bubbly. Allow the dish to cool for 5 minutes before serving to set and enhance the flavors.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or omit the topping.
- Feel free to add cooked bacon or sautéed vegetables like broccoli for extra texture and flavor.
- Adjust the cheese varieties or quantities based on your preference for sharpness and creaminess.
- To make the dish ahead, assemble and refrigerate before baking; increase baking time slightly if baking from cold.
- If you prefer a crispier topping, broil for 1-2 minutes at the end of baking but watch closely to prevent burning.
