Creamy Baked Mac and Cheese (Print Version)
Creamy baked macaroni in a rich three-cheese sauce topped with golden breadcrumbs.
# What You Need:
→ 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
→ Topping
11 - ½ cup breadcrumbs
12 - 2 tablespoons unsalted butter, melted
13 - 2 tablespoons parmesan cheese, grated
# Directions:
01 - Preheat the 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 boil. Cook the elbow macaroni according to package directions until al dente. Drain well and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, 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 cheese until fully melted and smooth. Season with salt, black pepper, and mustard powder. Taste and adjust seasoning as needed.
06 - Fold the drained macaroni into the cheese sauce, stirring gently until every noodle is evenly coated.
07 - Transfer the macaroni and cheese 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. Add the grated parmesan if using. Sprinkle the mixture evenly over the top of the macaroni.
09 - Bake for 20 to 25 minutes until the top is golden brown and the edges are bubbling. Let rest for 5 minutes before serving to allow the sauce to set.
# Expert Tips:
01 -
- That golden breadcrumb crust cracks under your spoon and gives way to the creamiest cheese sauce you will ever make at home.
- It uses three different cheeses because settling for one is a missed opportunity you will not repeat.
02 -
- Grate your own cheese because pre shredded bags are coated in starch that makes the sauce grainy instead of smooth.
- Undercooking the pasta by one minute before baking is the single trick that separates good mac and cheese from great.
03 -
- Let the cheese sauce rest for two minutes before adding the pasta because it thickens slightly and clings better to every noodle.
- A pinch of cayenne or a dash of hot sauce in the cheese sauce wakes up flavors you did not know were sleeping.