Creamy Baked Mac and Cheese
This creamy baked mac and cheese combines a delightful blend of cheeses, topped with crispy breadcrumbs, making it a perfect comfort food for any occasion.
Ingredients
Pasta and Cheese
- 2 cups elbow macaroni or your pasta of choice
- 2 cups shredded sharp cheddar cheese for tanginess
- 1 cup shredded mozzarella cheese for that gooey texture
- 1 cup grated Parmesan cheese adds depth of flavor
Sauce Ingredients
- 4 tablespoons unsalted butter for richness
- 1/4 cup all-purpose flour for thickening
- 3 cups milk whole or 2% for creaminess
- 1 teaspoon garlic powder for added flavor
- 1 teaspoon onion powder optional, but enhances taste
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt adjust to taste
Topping
- 1/2 cup breadcrumbs for a crunchy topping
- 1 teaspoon paprika for a hint of color and flavor
Instructions
Preparation
- Boil a large pot of salted water. Add your elbow macaroni and cook until al dente according to package instructions (about 7-8 minutes). Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Once melted, stir in the flour and cook for 2 minutes until golden brown.
- Gradually pour in the milk, whisking to avoid lumps. Continue cooking until the mixture thickens (about 5-7 minutes).
- Lower the heat and mix in the cheddar, mozzarella, and Parmesan cheeses. Stir until the cheese has fully melted, then add garlic powder, onion powder, salt, and pepper.
- In a large mixing bowl, combine the drained pasta with the cheese sauce, ensuring every piece is coated in the creamy goodness.
- Preheat the oven to 350°F (175°C). Transfer your cheesy pasta mixture into a greased 9x13 inch baking dish.
- In a small bowl, mix breadcrumbs with a dash of paprika and melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
- Place the baking dish in the oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
- Remove from the oven, let it cool for a few minutes, and serve hot.
Notes
For leftovers, allow the mac and cheese to cool completely before storing in an airtight container in the refrigerator. It will last for 3 to 5 days. To reheat, add a splash of milk to make it creamy again, and warm it on low heat on the stove or in the microwave.