Description
This Ultimate Creamy Baked Mac and Cheese is a rich and indulgent comfort food made with elbow macaroni, a velvety blend of sharp cheddar and mozzarella cheeses, and a creamy homemade cheese sauce baked to golden perfection with a crunchy breadcrumb topping. Perfect for family dinners or special occasions, this recipe offers a classic twist on a beloved favorite.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 cups heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/2 cup breadcrumbs (optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prepare for baking the mac and cheese.
- Cook Macaroni: Cook the elbow macaroni according to the package instructions until al dente. Drain thoroughly and set aside.
- Make Roux: In a large saucepan, melt the butter over medium heat. Sprinkle in the flour and stir continuously for 1-2 minutes to form a roux, which will thicken the cheese sauce.
- Add Cream: Gradually pour in the heavy cream while stirring constantly to avoid lumps. Continue to cook until the sauce thickens and coats the back of a spoon.
- Season Sauce: Stir in garlic powder, onion powder, salt, and black pepper to infuse the sauce with savory flavor.
- Melt Cheeses: Add the shredded sharp cheddar and mozzarella cheeses to the thickened sauce. Stir until the cheeses are fully melted and the sauce is smooth.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce until evenly coated. Transfer this cheesy mixture to the prepared baking dish.
- Add Breadcrumb Topping (Optional): Sprinkle breadcrumbs evenly over the top of the mac and cheese for a crunchy topping.
- Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the cheese sauce is bubbly.
Notes
- For extra crispiness, you can toast the breadcrumbs in butter before sprinkling them on top.
- Feel free to substitute half and half for heavy cream for a lighter version, though the sauce may be less rich.
- You can experiment with adding spices like smoked paprika or cayenne for a subtle kick.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- This recipe can be doubled for larger gatherings; just use a bigger baking dish and extend baking time slightly.
