Creamy Baked Mac and Cheese (Printable Version)
Tender macaroni baked in a rich three-cheese sauce with a golden breadcrumb topping — pure comfort food.
# Ingredient List:
→ Pasta
01 - 2 cups elbow macaroni
→ Cheese Sauce
02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 ½ cups sharp cheddar cheese, grated
06 - ½ cup mozzarella cheese, grated
07 - ¼ cup parmesan cheese, grated
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon mustard powder (optional)
→ Topping
11 - ½ cup breadcrumbs
12 - 2 tablespoons butter, melted
13 - 2 tablespoons parmesan cheese, grated (optional)
# How to Make:
01 - Preheat oven to 350°F. Grease a medium baking dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a rolling boil. Cook elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons of butter. Sprinkle in the flour and whisk constantly for 1 to 2 minutes until the mixture is foamy and pale, but not browned.
04 - Gradually pour in the whole milk while whisking continuously to prevent lumps from forming. Continue cooking and stirring for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Stir in the grated sharp cheddar, mozzarella, and parmesan until fully melted and smooth. Season with salt, black pepper, and mustard powder if using.
06 - Gently fold the drained macaroni into the cheese sauce, ensuring every noodle is evenly coated.
07 - Transfer the macaroni mixture into the prepared baking dish, spreading it out into an even layer.
08 - In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the mixture evenly over the macaroni. Top with additional grated parmesan if desired.
09 - Bake for 20 to 25 minutes until the topping is golden brown and the sauce is bubbly. Allow to rest for 5 minutes before serving.
# Expert Tips:
01 -
- Three cheeses mean every single bite hits different and you will not be able to stop at one serving.
- The breadcrumb topping gets golden and crunchy while the inside stays creamy and soft, which is honestly the whole point of baked mac and cheese.
02 -
- Do not use pre shredded cheese because it is coated in anti caking powder that makes the sauce grainy instead of smooth, and I learned this the hard way after wondering why my sauce felt like sand.
- Cooking the roux for too long before adding milk will give the sauce a burnt flavor that no amount of cheese can fix, so pull it off heat the second it looks foamy.
03 -
- Grate your cheese while it is still cold from the fridge because warm cheese turns into a gummy mess on the grater and you will lose patience fast.
- That pinch of mustard powder is not optional in my kitchen anymore because it adds a tangy depth that makes people ask what your secret is.