Creamy Baked Mac and Cheese (Printable)
Tender macaroni smothered in a three-cheese sauce, baked golden with a crispy breadcrumb topping.
# What You'll 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 butter, melted
13 - 2 tablespoons parmesan cheese, grated
# How-To Steps:
01 - Preheat 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 rolling boil. Add elbow macaroni and cook 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 stir continuously for 1 to 2 minutes until the mixture is foamy and lightly golden, but not browned.
04 - Gradually pour in the whole milk while whisking constantly 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. Add the grated cheddar, mozzarella, and parmesan cheese, stirring until completely melted and smooth. Season with salt, black pepper, and mustard powder.
06 - Fold the drained macaroni into the cheese sauce, tossing 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 melted butter and grated parmesan. Sprinkle the mixture evenly over the surface of the macaroni.
09 - Bake for 20 to 25 minutes until the top is golden brown and the edges are bubbling. Allow to rest for 5 minutes before serving.
# Expert Advice:
01 -
- The cheese sauce uses a simple roux that comes together in minutes and delivers a velvety texture no powder packet could ever match.
- That buttery breadcrumb topping turns golden and crispy in the oven, creating the perfect contrast to the creamy pasta beneath.
- It reheats beautifully the next day, which means you should absolutely make the full batch even if you are cooking for two.
02 -
- Add the cheese off the heat or it can separate and turn grainy instead of smooth.
- Undercook the pasta by one minute since it will continue cooking in the oven, preventing mushy results.
03 -
- Grate your own cheese rather than using pre-shredded bags, which are coated in anti-caking powder that prevents smooth melting.
- Let the milk come to room temperature before adding it to the roux and you will have far fewer lumps to chase down with your whisk.