Description
Classic Baked Macaroni and Cheese is a comforting American favorite featuring elbow macaroni in a creamy cheddar, mozzarella, and Parmesan cheese sauce, topped with a buttery breadcrumb crust and baked to golden perfection.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter for topping
- Remaining 1/4 cup grated Parmesan cheese (for topping)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish and set it aside.
- Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until just al dente. Drain and set aside.
- Make Roux: In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture is lightly golden to form a roux, which will thicken the sauce.
- Add Milk and Cream: Slowly whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Continue cooking and stirring until the sauce thickens and is smooth.
- Season and Add Cheese: Stir in salt, black pepper, paprika, and garlic powder. Add shredded sharp cheddar, shredded mozzarella, and half of the grated Parmesan cheese. Stir continuously until all cheese has melted and the sauce is creamy.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and mix well until the pasta is evenly coated with the creamy cheese mixture.
- Assemble in Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish and spread it evenly.
- Prepare Topping: In a small bowl, combine the breadcrumbs, the remaining Parmesan cheese, and melted butter. Sprinkle this mixture evenly over the top of the mac and cheese.
- Bake: Place the dish in the preheated oven and bake for 25 to 30 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
- Rest and Serve: Remove from the oven and let it rest for about 5 minutes before serving to allow the cheese sauce to set slightly.
Notes
- For extra flavor, add a pinch of mustard powder to the cheese sauce.
- Substitute Gruyere or Monterey Jack cheese for part of the cheddar for a different flavor profile.
- For a crispier topping, place the dish under the broiler for 2 to 3 minutes at the end of baking, watching closely to avoid burning.
