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Creamy Baked Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 30 reviews
  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings
  • Category: Main Dish
  • Method: Baking
  • Cuisine: American

Description

This Creamy Baked Mac and Cheese features tender elbow macaroni cooked to perfection and enveloped in a rich, velvety cheese sauce made from cheddar, mozzarella, and Parmesan. Enhanced with subtle spices and topped with a crisp buttery breadcrumb layer, this comforting classic is baked until bubbly and golden brown, making it the ultimate crowd-pleasing side or main dish.

Ingredients

Scale

Pasta

  • 8 oz elbow macaroni

Cheese Sauce

  • 2 cups shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground paprika
  • Salt and pepper to taste

Topping (Optional)

  • 1/2 cup breadcrumbs
  • 1 tablespoon melted butter

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent the macaroni and cheese from sticking and set aside.
  2. Cook Macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain the pasta thoroughly and set it aside.
  3. Make Roux: In a medium saucepan, melt 3 tablespoons of butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour and cook for 1 to 2 minutes, stirring continuously to form a smooth roux and eliminate the raw flour taste.
  4. Add Dairy: Gradually whisk in 2 cups whole milk and 1/2 cup heavy cream, continuing to stir until the mixture thickens and just starts to simmer, about 5 minutes.
  5. Incorporate Cheeses: Lower heat and stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, and 1/2 cup grated Parmesan until the sauce is smooth, creamy, and all cheese is melted.
  6. Season Sauce: Add 1 teaspoon mustard powder, 1/2 teaspoon garlic powder, 1/4 teaspoon ground paprika, salt, and freshly ground black pepper to taste. Mix well and remove the sauce from the heat.
  7. Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and stir thoroughly so the pasta is evenly coated.
  8. Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared 9×13-inch baking dish, spreading it out evenly.
  9. Prepare Topping: In a small bowl, combine 1/2 cup breadcrumbs with 1 tablespoon melted butter. Sprinkle this mixture over the top of the macaroni and cheese for a crunchy topping. This step is optional but recommended for added texture.
  10. Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbling around the edges. Once done, remove from oven and allow to cool for 5 minutes before serving.

Notes

  • For a lighter version, substitute whole milk with 2% milk and reduce the butter to 2 tablespoons.
  • Use gluten-free pasta and gluten-free breadcrumbs to make this recipe gluten-free.
  • Add cooked bacon or sautéed vegetables like broccoli for extra flavor and texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat thoroughly before serving.
  • You can skip the breadcrumb topping for a softer baked mac and cheese or use crushed crackers for a different texture.

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Find it online: https://whisksweetly.com/creamy-baked-mac-and-cheese-recipe-2/