Description
This homemade baked mac and cheese recipe delivers a rich, creamy, and cheesy comfort food classic. Made with a blend of sharp cheddar, mozzarella, and Parmesan cheeses combined with a creamy béchamel sauce and topped with a crispy panko breadcrumb crust, it’s the ultimate crowd-pleaser perfect for family dinners or special gatherings.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon mustard powder
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Garnish
- Chopped parsley (optional)
Instructions
- Preheat and cook pasta: Preheat your oven to 350°F (175°C). Cook the elbow macaroni in salted boiling water until al dente, following package instructions. Drain thoroughly and set aside.
- Make the roux and béchamel: In a large saucepan, melt 6 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to form a roux. Gradually whisk in whole milk and heavy cream until the mixture is smooth.
- Season and thicken the sauce: Add salt, black pepper, garlic powder, and mustard powder to the sauce. Continue cooking while stirring frequently until the sauce thickens, about 5 to 7 minutes.
- Add cheese to sauce: Remove the saucepan from heat and stir in 3 cups of shredded cheddar, 1 cup shredded mozzarella, and all the grated Parmesan cheese until fully melted and smooth.
- Combine pasta and cheese sauce: Add the cooked macaroni to the cheese sauce and mix thoroughly until the pasta is completely coated.
- Assemble in baking dish: Pour the mac and cheese mixture into a greased 9×13-inch (23×33 cm) baking dish. Evenly sprinkle the remaining 1 cup shredded cheddar and 1 cup mozzarella cheese over the top.
- Prepare and add breadcrumb topping: In a small bowl, mix panko breadcrumbs with 2 tablespoons melted butter until combined. Sprinkle the breadcrumb mixture evenly over the cheese layer on top.
- Bake: Bake in the preheated oven for 25 to 30 minutes, or until the top is bubbly and golden brown.
- Rest and serve: Remove from the oven and let the baked mac and cheese rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Notes
- For extra flavor, consider adding crumbled bacon, sautéed onions, or a pinch of cayenne pepper.
- Use freshly shredded cheese rather than pre-shredded for superior melt and texture.
- Leftovers reheat best in the oven or air fryer to retain crispness of the breadcrumb topping.
Nutrition
- Serving Size: 1 cup
- Calories: 610
- Sugar: 5g
- Sodium: 520mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
