Creamy Baked Macaroni and Cheese
A comforting and indulgent baked macaroni and cheese recipe with a rich cheese sauce and a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 lb elbow macaroni
- Water for boiling
- Salt for pasta water
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 cup panko breadcrumbs (optional)
- 2 tablespoons melted butter (optional)
- 1/4 teaspoon smoked paprika (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil and cook the elbow macaroni until al dente. Drain and set aside.
- Prepare the Cheese Sauce: Melt the butter in a saucepan, whisk in flour, then gradually add milk and heavy cream while stirring until thickened. Stir in spices and cheese until melted.
- Combine Pasta and Sauce: Toss the cooked macaroni with the cheese sauce until well coated.
- Bake It Up: Transfer the mixture to a greased baking dish, top with panko breadcrumbs and reserved cheese, then bake at 350°F (175°C) for 20-25 minutes until golden and bubbly.
Notes
For a twist, consider adding cooked bacon, veggies, or using different types of cheese. Leftovers can be reheated or turned into crispy bites!
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: macaroni and cheese, comfort food, baked pasta, cheese sauce, family recipe