Description
This Creamy Baked Mac and Cheese recipe delivers a rich, cheesy comfort food classic, featuring a blend of sharp cheddar, mozzarella, and Parmesan cheese baked to golden perfection with a crunchy breadcrumb topping. Perfectly creamy and satisfying, this dish serves 6 and is ideal for a family dinner or potluck.
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 well and set it aside to prepare for baking the mac and cheese.
- Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni following package instructions until al dente. Drain thoroughly and set aside.
- Make the Roux: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Whisk in 2 tablespoons of all-purpose flour steadily and cook the mixture for 1-2 minutes, forming a smooth roux without browning it.
- Add Dairy: Slowly whisk in 2 cups of whole milk and 1/2 cup of heavy cream into the roux. Continue whisking and cook until the sauce thickens and begins to simmer, about 5 minutes.
- Melt the Cheese: Reduce heat slightly and stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan cheese. Stir until all cheeses are melted and the sauce is smooth and creamy.
- Season Sauce: Add 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground paprika, salt, and pepper to the sauce. Mix well and remove from heat.
- Combine Macaroni and Sauce: Pour the cooked macaroni into the cheese sauce and stir until all pasta is evenly coated with the creamy cheese mixture.
- Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it evenly.
- Prepare Optional Topping: If using, combine 1/2 cup breadcrumbs with 1 tablespoon melted butter. Sprinkle this mixture evenly over the top of the macaroni and cheese for a crunchy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly. Remove and let it cool for 5 minutes before serving.
Notes
- You can use low-fat milk or half-and-half to reduce fat content, but whole milk and heavy cream give the creamiest texture.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or omit the topping.
- Use freshly grated cheese for the best melting quality and flavor.
- The breadcrumb topping is optional but adds a nice crunchy texture contrast.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered to retain moisture.
