Creamy and Cheesy Baked Macaroni

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There’s something magical about the combination of tender macaroni, velvety cheese sauce, and a crispy breadcrumb topping. This homemade baked mac and cheese is the epitome of comfort food—each bite is a perfect balance of creamy, cheesy goodness and a satisfying crunch from the golden breadcrumbs. Whether you’re serving it as the star of a family dinner or enjoying it as a cozy weeknight meal, this dish is sure to bring smiles to the table.

  1. Ingredients:
  • 1 lb elbow macaroni
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper, to taste
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. Cook the elbow macaroni according to the package instructions, drain, and set aside.
  3. In a large saucepan, melt 4 tablespoons of butter over medium heat. Add the flour and whisk to create a roux. Cook for 1-2 minutes until it turns a light golden color.
  4. Slowly add the milk and cream, whisking constantly to avoid lumps. Bring to a simmer and cook for 3-5 minutes until the sauce thickens.
  5. Stir in the Dijon mustard, garlic powder, onion powder, salt, and pepper.
  6. Add the shredded cheddar, mozzarella, and Parmesan cheese, stirring until completely melted and smooth.
  7. Combine the cooked macaroni with the cheese sauce, stirring to coat the pasta evenly.
  8. Pour the mac and cheese into a greased 9×13-inch baking dish.
  9. In a small bowl, mix the panko breadcrumbs with the melted butter, then sprinkle evenly over the top of the mac and cheese.
  10. Bake for 20-25 minutes, until the top is golden and bubbly.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes
Kcal: 550 kcal | Servings: 6 servings

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