Description
This homemade baked mac and cheese recipe is rich, creamy, and topped with a crispy golden breadcrumb crust. Made with tender elbow macaroni, a blend of gooey cheeses, and a luscious béchamel sauce, it’s the ultimate comfort food. Perfect for weeknight dinners or as a crowd-pleasing holiday side dish!
Ingredients
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 2 tbsp melted butter (for topping)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- Cook macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux.
- Gradually add milk and cream, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5 minutes.
- Reduce heat and stir in cheddar, mozzarella, and Parmesan cheeses until melted. Add Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Mix well.
- Combine cooked macaroni with the cheese sauce, stirring to coat evenly. Pour into the prepared baking dish.
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the mac and cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and bubbly.
- Let cool for 5 minutes before serving.
Notes
- For extra flavor, mix in cooked bacon or sautéed onions.
- Swap sharp cheddar with Gruyère or Monterey Jack for a twist.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of dish
- Calories: 520
- Sugar: 5g
- Sodium: 680mg