Description
A rich and creamy baked mac and cheese made with a blend of cheeses and a crispy golden topping, perfect as a comforting main or side dish.
Ingredients
Units
Scale
- 1 pound elbow macaroni
- 4 tablespoons butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1/2 cup breadcrumbs (optional for topping)
- 2 tablespoons butter, melted (optional for topping)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Slowly whisk in milk and cream until smooth. Cook, stirring constantly, until thickened, about 5 minutes.
- Stir in cheddar, mozzarella, and Parmesan until melted and smooth. Season with salt, pepper, and paprika.
- Add cooked macaroni to the cheese sauce and stir to coat evenly.
- Pour mixture into the prepared baking dish.
- In a small bowl, mix breadcrumbs with 2 tablespoons melted butter. Sprinkle over macaroni (optional).
- Bake for 25-30 minutes, until bubbly and golden on top.
- Let rest for 5 minutes before serving.
Notes
- Use a mix of cheeses for the best flavor and melt.
- For a creamier texture, avoid overbaking.
- Add cooked bacon or caramelized onions for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 70mg