Creamy Baked Mac and Cheese Recipe
Ingredients:
- 1 lb (450g) elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk (warm)
- 1 cup heavy cream
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- ½ teaspoon mustard powder (optional)
- 1 cup panko breadcrumbs (for topping)
- 2 tablespoons butter (melted, for topping)
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Boil the pasta: Cook the macaroni in salted boiling water until al dente (firm to the bite). Drain and set aside.
- Make the roux: In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a smooth paste.
- Add milk and cream: Slowly pour in the warm milk and heavy cream while whisking. Cook for 3-5 minutes until the sauce thickens.
- Add seasonings: Stir in salt, pepper, paprika, and mustard powder.
- Melt the cheese: Add in 2½ cups of cheddar and ¾ cup mozzarella. Stir until completely melted and smooth.
- Combine with pasta: Add the cooked macaroni to the cheese sauce. Mix until well coated.
- Assemble: Pour the cheesy macaroni mixture into the prepared baking dish. Top with the remaining cheddar and mozzarella.
- Make the topping: In a small bowl, mix panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle evenly over the top.
- Bake: Bake uncovered for 20–25 minutes, or until the top is golden and bubbly.
- Cool slightly before serving: Let it sit for 5 minutes before serving for best texture.
Serving Tips:
- Pairs well with green salad or roasted veggies.
- Add cooked bacon, jalapeños, or caramelized onions for extra flavor.
Would you like a version with fewer calories, for kids, or with different cheeses?
