Introduction

This creamy baked mac and cheese combines a rich, velvety cheese sauce with a crispy breadcrumb topping for the ultimate comfort food. Perfectly tender elbow macaroni is enveloped in sharp cheddar, mozzarella, and Parmesan cheeses, then baked until golden and bubbling. It’s an easy dish to satisfy any cheese lover’s cravings.

The image shows a close-up of baked macaroni and cheese in a white ceramic baking dish. The dish has two main layers: the bottom layer is creamy, pale yellow macaroni pasta covered in a melted cheese sauce, and the top layer has a golden-brown, crunchy breadcrumb crust sprinkled evenly across the surface. A few small green herb leaves decorate the top, adding a slight contrast in color. Part of the macaroni has been scooped out, revealing the thick, gooey, and cheesy texture inside. The dish sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces (226 grams) elbow macaroni

2 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

3 tablespoons unsalted butter

1/4 cup all-purpose flour

2 cups milk (whole or 2%)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 teaspoon paprika

Salt and black pepper to taste

1/2 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

1/4 cup grated Parmesan cheese

Instructions

Step 1: Preheat the oven to 180°C (350°F) and lightly grease a 2-quart baking dish to prevent sticking.

Step 2: Cook the elbow macaroni in salted boiling water until tender but still firm, following package instructions. Drain well and set aside.

Step 3: In a saucepan over medium heat, melt 3 tablespoons of butter. Whisk in the flour and cook for about 60 seconds until fragrant to form a roux.

Step 4: Gradually whisk in the milk, stirring constantly to avoid lumps. Simmer until the sauce thickens and coats the back of a spoon.

Step 5: Reduce the heat and stir in the cheddar, mozzarella, and Parmesan cheeses until fully melted. Season with garlic powder, onion powder, paprika, salt, and black pepper.

Step 6: Fold the cooked macaroni gently into the cheese sauce, making sure each piece is coated evenly.

Step 7: Pour the cheesy macaroni mixture into the prepared baking dish and spread it out evenly.

Step 8: Mix the panko breadcrumbs with melted butter and the additional Parmesan cheese. Sprinkle this topping evenly over the mac and cheese.

Step 9: Bake in the preheated oven for 25 to 30 minutes, until the topping is golden brown and crispy and the edges bubble.

Step 10: Remove from the oven and let it rest for 5 to 10 minutes to set. Serve warm as a hearty main dish or delicious side.

Tips & Variations

For extra creaminess, use half-and-half instead of milk or add a splash of heavy cream to the sauce.

Try mixing in cooked bacon or sautéed vegetables like spinach or mushrooms for added flavor and texture.

Use different cheeses like Gruyère or Monterey Jack for a unique twist.

To make a gluten-free version, substitute all-purpose flour with gluten-free flour blend and use gluten-free breadcrumbs.

FAQs

Can I use a different type of pasta for mac and cheese?

Yes, any short pasta like shells, rotini, or cavatappi works well. Just adjust cooking time according to the pasta shape and size.

How can I make this dish ahead of time?

You can prepare the mac and cheese up to the baking step, then cover and refrigerate for up to 24 hours. When ready, add the breadcrumb topping and bake as directed, adding a few extra minutes if needed.