Description
This Baked Mac and Cheese recipe delivers a rich, creamy, and cheesy comfort food classic. Featuring a blend of sharp cheddar, mozzarella, and Parmesan cheeses combined with a creamy béchamel sauce, topped with crispy panko breadcrumbs for the perfect crunchy finish. Perfect as a main dish or side, this baked mac and cheese is a delicious twist on the traditional stovetop version, guaranteed to satisfy cheese lovers.
Ingredients
Scale
Pasta
- 12 oz elbow macaroni
Cheese Sauce
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Topping
- 1 cup panko breadcrumbs
- Remaining 1 cup shredded sharp cheddar cheese (for topping)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook Pasta: Boil the elbow macaroni according to package directions until al dente. Drain well and set aside to prepare the cheese sauce.
- Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes until it turns a light golden color, which removes the raw flour taste.
- Add Milk and Seasoning: Slowly whisk in the whole milk to avoid lumps. Stir constantly until the sauce thickens, about 5 minutes. Season with salt, black pepper, and paprika for flavor and color.
- Incorporate Cheeses: Remove the saucepan from heat and stir in 2 cups of the sharp cheddar, mozzarella, and Parmesan cheeses until melted and smooth, forming a creamy cheese sauce.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce until thoroughly coated. Pour this mixture into the prepared baking dish.
- Add Topping: Sprinkle the remaining 1 cup of sharp cheddar cheese on top, followed by an even layer of panko breadcrumbs to add a crunchy topping after baking.
- Bake: Place the dish in the oven and bake for 25-30 minutes, until the top is golden brown and bubbly. Remove and let cool slightly before serving to set the cheese sauce.
Notes
- For extra creaminess, you can substitute half the whole milk with heavy cream.
- Panko breadcrumbs can be tossed with a tablespoon of melted butter for an even crispier topping.
- If you prefer a spicier mac and cheese, add a pinch of cayenne pepper or hot sauce to the cheese sauce.
- Use freshly grated cheeses rather than pre-shredded for the best melt and flavor.
- This dish can be prepared ahead and refrigerated before baking; just add a few extra minutes to the bake time if baking from cold.
- To make it gluten-free, use gluten-free pasta and substitute all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking, Boiling, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 6g
- Sodium: 600mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg
Keywords: baked mac and cheese, creamy mac and cheese, cheesy pasta bake, comfort food, easy mac and cheese
