Description

This Baked Mac and Cheese recipe delivers a deliciously cheesy and creamy comfort food classic. Made with a blend of sharp cheddar, mozzarella, and Parmesan cheeses, a rich béchamel sauce, and topped with crispy panko breadcrumbs, it’s baked to perfection for a golden, bubbly crust. Perfect as a hearty side dish or satisfying main course.

Ingredients

Scale

Pasta

12 oz elbow macaroni

Cheese Mixture

3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Sauce

1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika

Topping

1 cup panko breadcrumbs
Remaining shredded sharp cheddar cheese (from total 3 cups)

Instructions

Preheat and Prepare Baking Dish. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish to prevent sticking and set aside.
Cook Pasta. Boil the elbow macaroni according to the package instructions until al dente, then drain well and set aside.
Make Roux. In a large saucepan, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1 to 2 minutes until the mixture turns lightly golden, which helps remove the raw flour taste.
Prepare Cheese Sauce. Gradually whisk in the whole milk, stirring constantly to prevent lumps. Continue to cook and stir for about 5 minutes until the sauce thickens. Season with salt, black pepper, and paprika for a hint of smoky flavor.
Add Cheeses. Remove the sauce from heat and stir in 2 cups of sharp cheddar cheese, all of the mozzarella cheese, and Parmesan cheese until the mixture is smooth, creamy, and well combined.
Combine Pasta and Sauce. Mix the cooked macaroni into the cheese sauce thoroughly, then transfer this mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheddar cheese on top, followed by an even layer of panko breadcrumbs for a crunchy topping.
Bake. Place the dish in the preheated oven and bake for 25 to 30 minutes until the top is golden brown and bubbly. Remove from oven and let it cool slightly before serving to allow the sauce to set.

Notes

Make sure to cook the pasta al dente to avoid mushy mac and cheese after baking.
For extra flavor, you can add a teaspoon of mustard powder to the cheese sauce.
Using whole milk ensures a creamier sauce; alternatives like 2% milk will alter the richness.
Panko breadcrumbs give a crisp topping, but you can substitute with regular breadcrumbs if unavailable.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.

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 mac and cheese, comfort food recipe, macaroni casserole