Irresistible Creamy Baked Macaroni and Cheese Recipe
A comforting and creamy dish that evokes warmth and nostalgia, perfect for any gathering.
Ingredients
Scale
- 1pound elbow macaroni
- 5 tablespoonsunsalted butter
- 1/4 cupall-purpose flour
- 4 cupswhole milk
- 1 cupheavy cream
- 1 teaspoonsalt
- 1/2 teaspoonground black pepper
- 1/2 teaspoongarlic powder
- 1/2 teaspoononion powder
- 1/2 teaspoonsmoked paprika (optional)
- 4 cupssharp cheddar cheese, shredded
- 1 cupGruyère cheese, shredded
- 1/2 cupParmesan cheese, grated
- 1/2 cuppanko breadcrumbs
- 2 tablespoonsmelted butter (for topping)
Instructions
- Begin by filling a large pot with water, adding a generous amount of salt, and bring it to a rolling boil. Once boiling, add the elbow macaroni and cook it for about 6 minutes, or until it’s just al dente. After draining the macaroni in a colander, set it aside.
- In a large saucepan, melt the 5 tablespoons of unsalted butter over medium heat. Whisk in the 1/4 cup of all-purpose flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in the 4 cups of warm whole milk and 1 cup of heavy cream, stirring as it simmers for about 5–7 minutes until it thickens. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
- Lower the heat and add 4 cups of shredded cheddar, 1 cup of Gruyère, and 1/2 cup of grated Parmesan, stirring until melted.
- Fold in the cooked macaroni until well-coated with the cheese sauce.
- Transfer the mixture to a greased 9×13-inch baking dish. Mix 1/2 cup of panko breadcrumbs with 2 tablespoons of melted butter, then sprinkle over the mac and cheese.
- Bake in a preheated oven at 375°F for 20–25 minutes, until bubbling and golden brown. Broil for an extra 2–3 minutes for a crispy finish, then let rest before serving.
Notes
For creamier macaroni and cheese, consider using evaporated milk or half-and-half instead of whole milk.
Nutrition
- Calories: 600 per serving
- Protein: 25 g