Macaroni and Cheese

Name: Macaroni and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 12 oz elbow macaroni; 2 cups sharp cheddar cheese, shredded; 1 cup Gruyère cheese, shredded; 1/2 cup Parmesan cheese, grated; 2 cups whole milk; 1/4 cup unsalted butter; 1/4 cup all-purpose flour; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp mustard powder; Salt and pepper to taste; 1/4 cup breadcrumbs; 2 tbsp olive oil

🕒 Prep: 15 min

🔥 Cook: 30 min

🍽 Serves: 6

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Macaroni and cheese is the ultimate comfort food, bringing warmth and nostalgia with every bite. This recipe combines three cheeses for a rich and gooey experience that's hard to resist. Perfect for family dinners or a cozy night in, it's a dish that promises satisfaction in every scoop.

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Ingredients for Macaroni and Cheese

Elbow macaroni acts as the base, holding the cheese sauce in its nooks and crannies. Sharp cheddar cheese provides that classic mac and cheese flavor we all know and love. Gruyère cheese adds a nutty, rich depth, while Parmesan cheese brings a sharp, salty edge. Whole milk ensures the sauce is creamy and luscious. Unsalted butter and all-purpose flour come together to form a roux, thickening the sauce. A touch of garlic powder, onion powder, and mustard powder elevate the dish with subtle warmth and complexity. Finally, breadcrumbs mixed with olive oil create a golden, crispy topping.

Tips & Tricks

For extra creaminess, add a splash of heavy cream to the sauce.
If your roux seems too thick, don’t hesitate to add a bit more milk gradually until you reach your desired consistency.
Toast your breadcrumbs in a skillet before adding them to the dish for an even crunchier topping.

Serving Suggestions

This mac and cheese pairs wonderfully with a crisp green salad tossed in a light vinaigrette. For something heartier, consider serving it alongside roasted chicken or grilled sausages. A side of steamed broccoli or sautéed green beans also complements the richness of the dish beautifully.

Frequently Asked Questions

Can I use other types of cheese?: Absolutely! Feel free to experiment with cheeses like mozzarella, fontina, or even a spicy pepper jack for a kick.
Is it okay to use a different type of pasta?: Yes, you can use other shapes like penne or shells. Just ensure they are cooked al dente before mixing with the sauce.
How can I make this gluten-free?: Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

Macaroni and Cheese Recipe Walkthrough

First, preheat your oven to 350°F (175°C). While the oven warms up, cook the elbow macaroni according to the package instructions until it's al dente. This usually means the pasta is cooked but still has a slight bite to it. Drain the macaroni and set it aside for later.

Next, grab a large saucepan and melt the butter over medium heat. Once the butter's melted, sprinkle in the flour and whisk it together. You'll want to keep whisking for about a minute until you have a smooth roux. This step is crucial for a lump-free sauce.

Slowly pour in the milk, whisking constantly. This might take around five minutes until it thickens up nicely. Once your sauce base is thick, stir in the garlic powder, onion powder, mustard powder, and season with a bit of salt and pepper to taste.

Now, it's cheese time! Add in the cheddar, Gruyère, and Parmesan cheeses, stirring until they're completely melted. You should have a velvety cheese sauce that's ready to hug your pasta.

Combine the cooked macaroni with the cheese sauce right there in the saucepan, mixing until every piece of pasta is well coated. Transfer this cheesy goodness to a greased baking dish, spreading it out evenly.

In a small bowl, mix the breadcrumbs with olive oil. Sprinkle this mixture over the macaroni and cheese, creating that soon-to-be-crispy top layer. Pop it in the oven and bake for 25–30 minutes, or until the top is golden brown and bubbling. Once done, let it rest for a few minutes before serving.

Why You'll Love This Recipe

Triple cheese delight: Sharp cheddar, Gruyère, and Parmesan create a flavor bomb.
Creamy yet crispy: Smooth cheese sauce with a perfectly crunchy breadcrumb topping.
Customizable: Easy to tweak ingredients to suit your taste or dietary needs.
Simple and straightforward: No need for fancy tools or techniques.

Ingredients

12 oz elbow macaroni

2 cups sharp cheddar cheese, shredded

1 cup Gruyère cheese, shredded

1/2 cup Parmesan cheese, grated

2 cups whole milk

1/4 cup unsalted butter

1/4 cup all-purpose flour

1 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mustard powder

Salt and pepper to taste

1/4 cup breadcrumbs

2 tbsp olive oil

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C).

2. Cook the macaroni according to package instructions until al dente, then drain and set aside.

3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk for about 1 minute until a roux forms.

4. Gradually add the milk, whisking constantly until the mixture thickens, about 5 minutes.

5. Stir in the garlic powder, onion powder, mustard powder, salt, and pepper.

6. Add the cheddar, Gruyère, and Parmesan cheeses, stirring until completely melted and smooth.

7. Combine the cooked macaroni with the cheese sauce, mixing until well coated.

8. Transfer the macaroni and cheese to a greased baking dish.

9. In a small bowl, mix breadcrumbs with olive oil, then sprinkle evenly over the macaroni and cheese.

10. Bake in the preheated oven for 25–30 minutes, or until the top is golden brown and bubbly.

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