Description
A rich and creamy baked mac and cheese recipe that combines sharp cheddar, mozzarella, cream cheese, and parmesan for the ultimate cheesy comfort food. Finished with a golden, crunchy panko and parmesan topping, this dish is perfect as a hearty main or side.
Ingredients
Scale
Pasta
- 16 oz elbow macaroni (about 4 cups dry)
- Salt, for boiling water
- Splash of melted butter, optional (for tossing cooked pasta)
Cheese Sauce
- 4 tbsp unsalted butter, plus more for greasing
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 4 oz cream cheese, softened
- 1/2 cup parmesan cheese, grated
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
Topping
- 1 cup panko breadcrumbs
- 1/4 cup parmesan cheese, grated
- 2 tbsp melted butter
- 2 tbsp fresh parsley, finely chopped (optional, for garnish)
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish thoroughly with butter to prevent sticking.
- Cook macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until just al dente, about 6-7 minutes. Drain the pasta and toss with a splash of melted butter to keep noodles from sticking. Set aside.
- Make roux: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture bubbles but does not brown. This cooks out the raw flour taste.
- Add milk and cream: Slowly pour in the whole milk and heavy cream while whisking constantly. Continue whisking until the sauce is smooth and thickens, approximately 4-5 minutes.
- Melt cheeses: Lower the heat and stir in the shredded cheddar, mozzarella, cream cheese, and grated parmesan until the cheese melts completely into a creamy sauce.
- Season sauce: Whisk in Dijon mustard, smoked paprika, onion powder, garlic powder, salt, and black pepper. Taste and adjust the seasoning as needed. If the sauce is too thick, add a small splash more milk to loosen it.
- Combine pasta and sauce: Fold the cooked macaroni gently into the cheese sauce until every noodle is coated. Pour this mixture evenly into the prepared casserole dish, smoothing the top.
- Prepare topping: In a small bowl, mix the panko breadcrumbs, grated parmesan, and melted butter until the crumbs are evenly coated. Evenly sprinkle this topping mixture over the mac and cheese. Optionally, scatter chopped fresh parsley on top for a pop of color and freshness.
- Bake: Place the casserole dish in the center of the preheated oven. Bake for 22-25 minutes until the topping is golden brown and the sides of the casserole are bubbling. For extra crunch, broil for 1-2 minutes at the end, watching carefully to avoid burning.
- Rest and serve: Remove the baked mac and cheese from the oven and let it rest for 5-10 minutes to thicken and cool slightly. Scoop into bowls or plates and serve hot.
Notes
- For creamier texture, use full-fat dairy as specified.
- Do not overcook pasta initially; al dente texture is best as it will continue cooking in the oven.
- Adjust seasoning and spice levels according to preference.
- Broiling at the end is optional but adds a delightful crispy topping.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, creamy mac and cheese, cheesy pasta bake, comfort food, homemade mac and cheese
