Homemade Mac and Cheese Casserole
Ingredients:
For the pasta:
1 lb elbow macaroni (or pasta of your choice)
4 cups sharp cheddar cheese (shredded)
1 cup mozzarella cheese (shredded)
1/2 cup grated Parmesan cheese
For the cheese sauce:
4 tbsp unsalted butter
1/4 cup all-purpose flour
4 cups milk (whole or 2%)
1 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder (optional)
Salt and pepper (to taste)
For the topping:
1 cup breadcrumbs (Panko or regular)
2 tbsp butter (melted)
1/2 tsp paprika (optional, for flavor and color)
Instructions:
Cook the pasta:
Preheat your oven to 350°F (175°C).
In a large pot of salted boiling water, cook the macaroni according to package instructions until al dente. Drain and set aside.
Make the cheese sauce:
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux, cooking for about 1-2 minutes until lightly golden.
Gradually whisk in the milk, stirring constantly until the mixture thickens (about 5-7 minutes).
Add garlic powder, onion powder, mustard powder (if using), salt, and pepper. Stir until combined.
Remove from heat and gradually stir in the shredded cheddar, mozzarella, and Parmesan cheese until melted and smooth.
Combine pasta and cheese sauce:
In a large mixing bowl, combine the cooked macaroni and cheese sauce. Mix until the pasta is evenly coated.
Transfer to a baking dish:
Pour the mac and cheese mixture into a greased 9×13 inch baking dish, spreading it out evenly.
Prepare the topping:
In a small bowl, mix the breadcrumbs with melted butter and paprika (if using). Sprinkle this mixture evenly over the mac and cheese.
Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Serve: Allow the casserole to cool for a few minutes before serving. Enjoy this Homemade Mac and Cheese Casserole as a comforting side dish or main course!
This mac and cheese casserole is sure to be a crowd-pleaser, with its creamy texture and cheesy goodness!