Creamy Baked Mac and Cheese
Ingredients:
1 lb elbow macaroni (or your preferred pasta)
4 cups shredded sharp cheddar cheese (divided)
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon mustard powder
½ teaspoon garlic powder
½ teaspoon onion powder
Salt and pepper (to taste)
½ cup panko breadcrumbs (optional for topping)
2 tablespoons melted butter (optional for topping)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Cook the Pasta:
In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente according to the package directions. Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to make a roux.
Gradually add the milk and heavy cream, continuing to whisk until the mixture is smooth and begins to thicken (about 4-5 minutes).
Stir in the mustard powder, garlic powder, onion powder, salt, and pepper.
Add the Cheese:
Reduce the heat to low and gradually stir in 3 cups of cheddar cheese, all of the mozzarella cheese, and the Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth and creamy.
Combine with Pasta:
Add the cooked macaroni to the cheese sauce and stir until all the pasta is evenly coated.
Assemble the Bake:
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of cheddar cheese over the top.
Optional Topping:
If you’d like a crunchy topping, mix the panko breadcrumbs with the melted butter and sprinkle it evenly over the cheese layer.
Bake:
Bake the macaroni and cheese in the preheated oven for 20-25 minutes, until the cheese is bubbly and golden brown on top.
Serve:
Let the dish cool for 5 minutes before serving. Enjoy the creamy, cheesy goodness!
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Kcal: Approx. 500 kcal per serving | Servings: 8