Description

This homemade baked mac and cheese recipe offers a creamy, cheesy, and comforting dish with a crispy golden breadcrumb topping. Made from scratch with a blend of sharp cheddar, mozzarella, and Parmesan cheeses, it’s perfect as a main course or side dish and features a rich roux-based cheese sauce infused with subtle spices and Dijon mustard for extra depth.

Ingredients

Scale

For the Mac and Cheese:

16 ounces elbow macaroni
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
2 teaspoons Dijon mustard (optional)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

For the Topping:

1 cup panko breadcrumbs
2 tablespoons melted butter
1/4 teaspoon paprika (optional)
2 tablespoons grated Parmesan cheese

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Instructions

Preheat and Prepare: Preheat the oven to 375°F and grease a 9×13-inch baking dish to prevent sticking.
Cook Pasta: In a large pot of salted boiling water, cook the elbow macaroni until just al dente, about 1–2 minutes less than package directions. Drain and set aside to avoid overcooking during baking.
Make the Roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes until the mixture is bubbly and slightly golden, forming a roux that will thicken the sauce.
Add Dairy and Seasonings: Slowly whisk in the whole milk and heavy cream until smooth. Add Dijon mustard (if using), garlic powder, onion powder, salt, and black pepper. Continue to cook, stirring frequently, until the mixture thickens, about 5–6 minutes.
Incorporate Cheese: Reduce heat to low and stir in the shredded sharp cheddar, mozzarella, and grated Parmesan until the cheese melts completely into a smooth, velvety sauce.
Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly to coat all pasta evenly with the creamy cheese mixture.
Prepare Topping: In a small bowl, mix the panko breadcrumbs with melted butter, paprika (if using), and grated Parmesan cheese to create a flavorful crispy topping.
Assemble and Bake: Pour the mac and cheese mixture into the prepared baking dish. Evenly sprinkle the breadcrumb topping over the surface.
Bake: Bake in the preheated oven for 20–25 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.
Rest and Serve: Remove from the oven and let the dish rest for 5 minutes before serving to allow the sauce to thicken and flavors to meld.

Notes

Use freshly shredded cheese for the best melt and richest flavor.
For variety, add cooked bacon, caramelized onions, or roasted broccoli to the cheese sauce before baking.
Leftover mac and cheese reheats well in the oven or microwave; add a splash of milk when reheating to maintain creaminess.

Nutrition

Serving Size: 1 cup
Calories: 480
Sugar: 5g
Sodium: 420mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 18g
Cholesterol: 75mg