Description
Creamy, classic Homemade Baked Mac and Cheese delivers comfort on a plate with golden-brown edges and rich, melted cheese. Crispy breadcrumb topping and sharp cheddar blend create a nostalgic dish that welcomes comfort seekers to savor each delicious forkful.
Ingredients
Scale
Pasta and Cheese:
- 1 pound (454 grams) elbow macaroni
- 4 cups (454 grams) shredded cheddar cheese
- 1 cup (113 grams) shredded mozzarella cheese
- 1/2 cup (50 grams) grated Parmesan cheese
Dairy and Sauce Base:
- 3 cups (720 milliliters) milk
- 1 cup (240 milliliters) heavy cream
- 4 tablespoons (57 grams) unsalted butter
- 4 tablespoons (30 grams) all-purpose flour
Seasonings and Topping:
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Salt to taste
- Black pepper to taste
- 1 cup (60 grams) panko breadcrumbs
- 2 tablespoons (28 grams) unsalted butter (melted)
Instructions
- Preheat the oven to 375°F (190°C) and thoroughly coat a 9×13-inch baking dish with cooking spray or butter.
- Boil macaroni in salted water according to package directions until al dente, then drain completely and set aside.
- Melt butter in a large saucepan over medium heat, then whisk in flour to create a smooth roux, cooking for approximately 60 seconds to eliminate raw flour taste.
- Slowly incorporate milk and cream, whisking continuously to prevent lumps, and simmer for 3-4 minutes until the mixture thickens and coats the back of a spoon.
- Introduce Dijon mustard, garlic powder, and smoked paprika to the creamy base, then gradually fold in cheddar, mozzarella, and Parmesan cheeses until completely melted and integrated.
- Season the cheese sauce with salt and pepper, adjusting to personal taste preferences.
- Gently fold cooked macaroni into the cheese sauce, ensuring each pasta piece is evenly coated.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it evenly.
- Combine panko breadcrumbs with melted butter, then sprinkle the mixture across the top of the mac and cheese.
- Scatter remaining cheddar cheese over the breadcrumb layer for additional texture and flavor.
- Bake in the preheated oven for 20-25 minutes, or until the top turns golden brown and the edges become crispy and bubbly.
- Allow the mac and cheese to rest for 5-10 minutes before serving to help it set and cool slightly.
Notes
- Experiment with different cheese combinations like sharp cheddar, gruyere, or fontina for more complex flavor profiles.
- Always grate cheese at room temperature and add gradually to ensure smooth, creamy consistency without separation.
- Toast panko breadcrumbs in a dry skillet before adding melted butter for extra crunch and nutty flavor.
- Swap regular milk with almond or oat milk, use gluten-free pasta and breadcrumbs for celiac-friendly version, or replace cheese with nutritional yeast for vegan adaptation.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 590 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 22 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 110 mg