Description

This Creamy Baked Mac and Cheese recipe delivers a rich, comforting dish combining a blend of sharp cheddar, mozzarella, and Parmesan cheeses with a velvety béchamel sauce, baked to golden perfection with an optional crunchy breadcrumb topping. Perfect for family dinners or cozy gatherings, this classic favorite is easy to prepare and sure to satisfy cheesy cravings.

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

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Instructions

Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
Cook Pasta: 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 2 tablespoons of flour and cook for 1-2 minutes until it forms a smooth paste and cooks out the raw flour taste.
Add Milk and Cream: Gradually whisk in 2 cups of whole milk and 1/2 cup of heavy cream, continuing to whisk until the mixture thickens and simmers, about 5 minutes.
Melt Cheese: Stir in the shredded cheddar, mozzarella, and grated Parmesan cheeses until melted and the sauce is smooth and creamy.
Season Sauce: Add 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and salt and pepper to taste. Remove the sauce from heat.
Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce, ensuring the pasta is evenly coated with the creamy mixture.
Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
Prepare Topping (Optional): In a small bowl, combine 1/2 cup breadcrumbs with 1 tablespoon melted butter, then sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake: Bake in the preheated oven for 20-25 minutes until the top is golden brown and bubbly. Let it cool for 5 minutes before serving.

Notes

For a gluten-free version, use gluten-free pasta and flour alternatives.
Substitute whole milk and heavy cream with lower-fat versions if desired, but the texture may vary.
Breadcrumb topping adds a crunchy texture but can be omitted for a softer top.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
Customize cheese blends by adding Gruyère or smoked cheeses for a different flavor profile.