Creamy Baked Macaroni and Cheese
Ingredients:
For the Pasta:
12 oz elbow macaroni
Salt (for boiling water)
For the Cheese Sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup Gruyère cheese, shredded
1/2 cup Parmesan cheese, grated
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Salt and pepper to taste
For the Topping:
1 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup Parmesan cheese, grated
1/4 teaspoon smoked paprika
Directions:
Cook the Pasta:
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, according to package instructions. 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, until the mixture is bubbly and lightly golden.
Gradually whisk in the milk and cream, continuing to stir until the sauce is smooth and begins to thicken.
Lower the heat and add the cheddar, Gruyère, and Parmesan cheeses, stirring until fully melted and creamy.
Stir in the garlic powder, onion powder, smoked paprika, salt, and pepper.
Assemble the Mac ‘n’ Cheese:
Add the cooked pasta to the cheese sauce, stirring until the pasta is fully coated.
Pour the mixture into a greased 9×13-inch baking dish.
Prepare the Topping:
In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, and smoked paprika. Mix well.
Sprinkle the breadcrumb mixture evenly over the top of the mac ‘n’ cheese.
Bake:
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Serve:
Let the mac ‘n’ cheese cool for a few minutes before serving.
Enjoy as a comforting side dish or a main course.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 6 servings
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