Creamy Baked Mac and Cheese

There’s something undeniably heartwarming about a warm, cheesy bowl of baked mac and cheese. This classic dish transcends generations, bringing back memories of childhood dinners and cozy family gatherings. Whether it’s a cold winter evening or a festive holiday celebration, there’s never a wrong time to indulge in this beloved comfort food. However, while traditional mac and cheese is delightful in its own right, our ultimate baked mac and cheese takes it up a notch with a rich blend of cheeses and a wonderfully crunchy topping that promises to satisfy even the most discerning palate.

Indulge in the ultimate comfort with this baked mac and cheese recipe that elevates a childhood favorite to new heights. Featuring a rich blend of sharp cheddar, Gruyère, and Parmesan, every creamy bite is topped with a crunchy panko crust for the perfect texture contrast. Ideal for family dinners or cozy nights in, this dish is customizable to suit any occasion. Discover the joy of homemade mac and cheese that warms both your heart and your palate.

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Ingredients

8 ounces elbow macaroni

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

1 cup heavy cream

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon Dijon mustard

1/2 teaspoon smoked paprika

Salt and pepper, to taste

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1/2 cup Parmesan cheese, grated

1 cup panko breadcrumbs

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C).

Cook Pasta: In a large pot of salted boiling water, cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Make Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 2 minutes until lightly golden, stirring constantly to create a roux.

Add Dairy: Slowly pour in the whole milk and heavy cream, whisking continuously to avoid lumps. Keep stirring until the mixture thickens slightly, about 5-7 minutes.

Season: Stir in garlic powder, onion powder, Dijon mustard, smoked paprika, salt, and pepper. Let it simmer for an additional minute to blend the flavors.

Cheese It Up: Remove the saucepan from heat and gradually add the shredded sharp cheddar, Gruyère, and half of the Parmesan, stirring until melted and creamy.

Combine: In a large mixing bowl, combine the cooked macaroni and the cheese sauce. Mix well to ensure the pasta is evenly coated.

Prepare Topping: In a small bowl, mix the panko breadcrumbs with olive oil and the remaining Parmesan. This will add a crunchy topping to your mac and cheese.

Assemble: Pour the macaroni and cheese mixture into a greased 9x13 inch baking dish. Evenly spread the breadcrumb mixture over the top.

Bake: Place in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and crispy.

Garnish: Once baked, remove from the oven and let it rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 8