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Creamy Baked Macaroni and Cheese

Indulge in the ultimate comfort food with this creamy baked macaroni and cheese recipe. A rich cheese sauce coats perfectly cooked elbow macaroni, topped with optional crispy breadcrumbs for a golden finish.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the pasta:
  • 1 lb elbow macaroni
  • Water for boiling
  • Salt for pasta water
For the cheese sauce:
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt adjust to taste
  • 1/2 teaspoon black pepper
  • 3 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • 1/2 cup grated Parmesan cheese
Optional topping:
  • 1 cup panko breadcrumbs
  • 2 tablespoons melted butter
  • 1/4 teaspoon smoked paprika

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. Cook macaroni until al dente. Drain and set aside.
  3. Melt butter in a saucepan. Whisk in flour and cook for 1–2 minutes.
  4. Slowly pour in milk and cream, whisking. Cook until thickened. Stir in garlic powder, mustard powder, paprika, salt, and pepper.
  5. Reduce heat to low. Stir in cheddar, mozzarella, and Parmesan until melted.
  6. Add macaroni to the cheese sauce. Stir well.
  7. Pour pasta into the baking dish and spread evenly.
  8. Mix panko with melted butter and smoked paprika. Sprinkle over pasta (optional).
  9. Bake uncovered for 20–25 minutes, or until golden. Broil for 2–3 minutes for crispier topping.
  10. Let rest for 5–10 minutes before serving.

Notes

For an extra creamy texture, use a blend of cheeses and don't overcook the pasta.