Baked Macaroni and Cheese
Indulge in this creamy and crispy baked macaroni and cheese, featuring a blend of sharp cheddar, mozzarella, and parmesan. Perfectly comforting for both kids and adults.
Prep time: 15 minutesCook time: 30 minutesServes: 8
Ingredients
16 oz elbow macaroni
4 cups shredded sharp cheddar cheese
2 cups shredded mozzarella cheese
1 cup grated parmesan cheese
1/2 cup unsalted butter
1/3 cup all-purpose flour
4 cups whole milk
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Salt and pepper to taste
1 cup panko breadcrumbs
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 350°F (175°C).
2. Cook the macaroni according to package instructions until al dente; drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, until bubbly and golden.
4. Slowly whisk in the milk, ensuring no lumps form. Continue whisking until the mixture thickens, about 5-7 minutes.
5. Reduce the heat to low and add in garlic powder, onion powder, smoked paprika, salt, and pepper. Stir to combine.
6. Gradually add the cheddar, mozzarella, and parmesan cheeses, stirring constantly until melted and smooth.
7. Add the cooked macaroni to the cheese sauce, stirring until well coated.
8. Pour the mac and cheese into a greased 9x13-inch baking dish.
9. In a small bowl, mix the panko breadcrumbs with olive oil and sprinkle over the top of the macaroni and cheese.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
11. Garnish with chopped parsley before serving.
Storage
Allow to cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days.
Reheating
Preheat oven to 350°F (175°C) and bake leftovers for 15-20 minutes, or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
