Description
Comfort meets culinary delight in this irresistible Creamy Baked Mac and Cheese, blending rich cheeses and golden breadcrumbs for a nostalgic Southern classic. Hearty, indulgent flavors meld perfectly, promising a crowd-pleasing dish you’ll crave again and again.
Ingredients
Scale
Pasta and Main Ingredients:
- 1 lb (450 g) elbow macaroni
- 3 cups (300 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella or Gruyere cheese
Cheese and Seasoning Ingredients:
- ½ cup (50 g) grated Parmesan cheese
- 4 tablespoons (60 g) unsalted butter
- ¼ cup (30 g) all-purpose flour
- 4 cups (1 liter) whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Topping Ingredients:
- 1 cup (100 g) breadcrumbs or panko
- 2 tablespoons (30 g) unsalted butter, melted
- ¼ cup (25 g) grated Parmesan cheese
Instructions
- Prepare the cooking environment by heating the oven to 350F (175C) and positioning a rack in the center. Fill a large pot with salted water and bring to a rolling boil.
- Cook the elbow macaroni until it reaches a tender yet firm consistency, approximately 8-9 minutes. Carefully drain the pasta in a colander, ensuring no water remains, and set aside.
- Create a smooth roux in a heavy-bottomed saucepan by melting butter over medium heat. Sprinkle flour into the melted butter, whisking vigorously for 1-2 minutes to eliminate raw flour taste and develop a golden base.
- Slowly stream warm milk and heavy cream into the roux, continuing to whisk constantly. This technique prevents lumps and ensures a silky-smooth sauce. Allow the mixture to simmer and thicken for 3-5 minutes.
- Reduce heat to low and incorporate shredded sharp cheddar, mozzarella, and Parmesan cheeses. Stir until the cheeses melt completely, creating a luxurious, velvety sauce. Season with salt, freshly ground black pepper, and a dash of paprika for depth.
- Fold the cooked macaroni into the cheese sauce, ensuring each pasta piece is generously coated. Transfer the mixture to a greased 9×13-inch baking dish, spreading evenly for consistent heat distribution.
- Combine panko breadcrumbs with melted butter in a small bowl. Sprinkle this mixture across the mac and cheese surface, then garnish with additional shredded cheddar for extra texture and flavor.
- Slide the baking dish into the preheated oven and bake for 25-30 minutes. Look for a golden-brown, crispy topping and bubbling edges as indicators of perfect doneness.
- Remove from the oven and let the dish rest for 5 minutes. This brief cooling period allows the sauce to set and prevents burning. Serve immediately, scooping generous portions that showcase the creamy interior and crisp topping.
Notes
- Enhance pasta texture by cooking it just shy of package instructions, ensuring it doesn’t become mushy during baking.
- Select high-quality sharp cheddar and freshly grated cheese for maximum flavor and smoothest sauce consistency.
- Experiment with cheese blends like gruyère or gouda to create unique flavor profiles and elevate the classic recipe.
- Adjust breadcrumb topping moisture by adding herbs like thyme or parsley for extra aromatic complexity and crunch.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 585
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 1 g
- Carbohydrates: 61 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 70 mg