Description
A creamy, cheesy, and comforting baked mac and cheese dish topped with a golden, crispy breadcrumb crust.
Ingredients
Units
Scale
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden.
- Gradually whisk in the milk and cream, stirring constantly until smooth and thickened, about 5-7 minutes.
- Reduce heat to low and stir in the cheddar, mozzarella, and Parmesan cheeses until melted.
- Season with salt, pepper, garlic powder, and paprika.
- Add the cooked pasta to the cheese sauce and mix until fully coated.
- Transfer the mac and cheese to the prepared baking dish.
- In a small bowl, mix the panko breadcrumbs with melted butter and sprinkle evenly over the top.
- Bake for 20-25 minutes, or until the top is golden and bubbly.
- Let sit for 5 minutes before serving.
Notes
- Use freshly shredded cheese for the best melt and flavor.
- Feel free to add cooked bacon or jalapeños for a flavor twist.
- Leftovers can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 90mg