Description
A creamy and cheesy baked mac and cheese that captures the nostalgic warmth of family gatherings.
Ingredients
- 12 oz elbow macaroni
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 cup panko breadcrumbs
Instructions
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- Melt the unsalted butter in a large saucepan over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes until lightly golden.
- Gradually pour in the whole milk while whisking constantly to avoid lumps. Stir until thickened, about 5 minutes.
- Stir in the salt, black pepper, and paprika, then remove from heat.
- Add sharp cheddar, mozzarella, and Parmesan cheeses to the sauce, stirring until melted and smooth.
- Combine the cooked macaroni with the cheese sauce and mix thoroughly. Pour into a greased 9×13-inch baking dish.
- Top with remaining cheddar and panko breadcrumbs.
- Bake at 350°F (175°C) for 25-30 minutes until the top is golden brown and bubbly.
- Let cool slightly before serving.
Notes
For extra flavor, consider adding garlic powder or cayenne pepper. Fresh herbs can also brighten the dish.
