Description
A rich and comforting baked mac and cheese with a creamy cheese sauce and a crispy golden breadcrumb topping, perfect for family dinners and potlucks.
Ingredients
Scale
- 12 ounces (340 g) elbow macaroni, cooked al dente
- 4 tablespoons (60 g) unsalted butter, divided
- 1/4 cup (30 g) all-purpose flour
- 3 cups (720 ml) whole milk, warmed
- 2 cups (225 g) sharp cheddar cheese, shredded
- 1 cup (110 g) mozzarella cheese, shredded
- 1/2 cup (50 g) Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup (100 g) panko breadcrumbs
- Optional: 1/2 teaspoon paprika or smoked paprika
Instructions
- Bring a large pot of salted water to a boil. Add 12 ounces (340 g) of elbow macaroni and cook for 7 minutes until just al dente. Drain and set aside.
- In a medium saucepan, melt 2 tablespoons (30 g) of butter over medium heat. Whisk in 1/4 cup (30 g) of all-purpose flour and stir constantly for about 2 minutes until bubbly and starting to turn golden.
- Slowly pour in 3 cups (720 ml) of warmed whole milk, whisking constantly to prevent lumps. Cook and whisk until sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Lower heat to medium-low. Stir in 2 cups (225 g) sharp cheddar, 1 cup (110 g) mozzarella, and 1/2 cup (50 g) Parmesan cheese. Add 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, and season with salt and black pepper. Stir until cheese melts and sauce is smooth.
- Pour cooked macaroni into the cheese sauce and stir gently until evenly coated.
- In a small bowl, mix 1 cup (100 g) panko breadcrumbs with 2 tablespoons (30 g) melted butter and 2 tablespoons grated Parmesan. Sprinkle 1/2 teaspoon paprika on top if desired.
- Pour mac and cheese mixture into a greased 8×8-inch (20×20 cm) baking dish. Evenly spread breadcrumb topping over the surface.
- Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until topping is golden brown and cheese sauce is bubbly.
- Let cool for 5 minutes before serving.
Notes
If breadcrumb topping browns too quickly, tent loosely with foil halfway through baking. Stir cheese sauce constantly while melting to prevent burning or graininess. Use panko breadcrumbs for extra crispiness. Whole milk can be replaced with 2% or a milk-cream mix for richness. For gluten-free, use gluten-free flour and breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: About 1 cup (200 g)
- Calories: 475
- Sugar: 7
- Sodium: 450
- Fat: 27.5
- Saturated Fat: 16
- Carbohydrates: 37.5
- Fiber: 1.5
- Protein: 21
Keywords: baked mac and cheese, creamy mac and cheese, comfort food, cheesy pasta, crispy breadcrumb topping, easy mac and cheese