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CREAMY BAKED MAC AND CHEESE

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This mac and cheese features tender pasta coated in a luscious, creamy cheese sauce, topped with breadcrumbs and baked to bubbly, golden perfection. It’s a crowd-pleaser for any occasion!

Ingredients

Scale

For the pasta:

  • 1 lb (450 g) elbow macaroni (or your favorite pasta shape)

For the cheese sauce:

  • 4 tablespoons (60 g) unsalted butter
  • 1/4 cup (30 g) all-purpose flour
  • 4 cups (1 liter) whole milk (or a mix of milk and heavy cream)
  • 1 teaspoon Dijon mustard (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 3 cups (300 g) shredded sharp cheddar cheese
  • 1 cup (100 g) shredded mozzarella or Gruyère cheese
  • 1/2 cup (50 g) grated Parmesan cheese

For the topping:

  • 1 cup (100 g) breadcrumbs or panko
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1/4 cup (25 g) grated Parmesan cheese (optional)

Instructions

  1. Cook the pasta:
    • Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Drain and set aside.
  2. Make the roux:
    • In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it forms a smooth paste (roux).
  3. Add the milk:
    • Gradually pour in the milk while whisking to prevent lumps. Continue cooking and stirring for about 5-7 minutes, or until the sauce thickens.
  4. Add the cheese:
    • Reduce the heat to low and stir in Dijon mustard, garlic powder, salt, and pepper. Gradually add the cheddar, mozzarella (or Gruyère), and Parmesan, stirring until the cheese melts into a smooth sauce.
  5. Combine with pasta:
    • Remove the sauce from heat and fold in the cooked pasta until evenly coated.
  6. Prepare for baking:
    • Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Transfer the mac and cheese mixture into the dish, spreading it out evenly.
  7. Make the topping:
    • In a small bowl, mix the breadcrumbs with melted butter and Parmesan (if using). Sprinkle the mixture evenly over the mac and cheese.
  8. Bake:
    • Bake in the preheated oven for 20-25 minutes, or until the topping is golden and the sauce is bubbly. For extra crispiness, broil for 1-2 minutes at the end (watch closely to avoid burning).
  9. Serve:
    • Let the mac and cheese cool for a few minutes before serving. Garnish with chopped parsley if desired.

Notes

  • Cheese options: Mix and match with cheeses like Havarti, Monterey Jack, or Fontina for unique flavors.
  • Add-ins: Include cooked bacon, diced ham, sautéed mushrooms, or steamed broccoli for a heartier dish.
  • Make-ahead: Assemble the mac and cheese up to a day in advance, refrigerate, and bake just before serving.

Find it online: https://ukfinda.com/creamy-baked-mac-and-cheese/