Let’s be honest – mac and cheese isn’t just a dish, it’s a hug in a casserole dish. This isn’t your average boxed mac and cheese. We’re talking about a creamy, dreamy, three-cheese masterpiece that’ll make you forget all about those instant packets.

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The Secret to Next-Level Mac and Cheese

What sets this recipe apart? It’s all about the cheese blend and that irresistible crispy topping. Sharp cheddar for depth, mozzarella for stretch, and Parmesan for that nutty punch – it’s a cheese trio that’ll make your taste buds do a happy dance.

Kitchen Essentials That Make a Difference

While you don’t need fancy equipment, a few key tools can elevate your mac and cheese game. I’m a big fan of this Rotary Cheese Grater for getting those perfect cheese shreds without killing your hands. And for baking, the Pyrex Basics 9×13 Inch Baking Dish is practically indestructible and provides even heating.

Pro Tips for Mac and Cheese Perfection

Baking pros, listen up:

Always grate your own cheese – pre-shredded just doesn’t melt the same
Whisk that roux (butter and flour mixture) carefully to avoid lumps
Don’t skip the breadcrumb topping – it’s what takes this from good to “can I have seconds?”

Flavor Twist Ideas

Want to make this mac and cheese your own? Try these upgrades:

Crispy bacon bits
A dash of hot sauce
Caramelized onions
Roasted garlic
Smoked paprika

The Ultimate Comfort Food Hack

Pro tip: This mac and cheese freezes beautifully. Make a double batch and stash some for those nights when cooking feels impossible. Just imagine pulling out a homemade mac and cheese instead of reaching for takeout!

Final Thoughts

In a world of complicated recipes, sometimes the classics just can’t be beaten. This mac and cheese is proof that a few quality ingredients and a little love can create something truly magical.

Comfort food, upgraded. 🧀

Baked Mac and Cheese

A classic dish that's always a crowd-pleaser, baked mac and cheese is creamy, cheesy, and oh-so-satisfying. This version has a blend of three cheeses, creating a rich, velvety sauce, and a crispy breadcrumb topping for added texture.

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Prep Time 15

Cook Time 35

Servings 8

Ingredients

1 lb elbow macaroni
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups whole milk
1/4 cup butter
1/4 cup all-purpose flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1 1/2 cups Panko breadcrumbs
2 tbsp butter for the breadcrumb topping

Instructions

Preheat the oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large pot, melt 1/4 cup butter over medium heat. Stir in the flour and cook for about 1 minute, until the mixture becomes slightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens, about 3-5 minutes.
Add the cheddar, mozzarella, and Parmesan cheeses to the sauce. Stir until the cheese has melted and the sauce is smooth.
Season the sauce with garlic powder, onion powder, salt, and pepper.
Add the cooked macaroni to the cheese sauce, stirring to coat evenly.
Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
In a small bowl, melt the 2 tbsp butter and mix it with the Panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
Bake for 25-30 minutes, or until the top is golden and bubbly. Let cool for 5 minutes before serving.

Notes

Pro Tip: For a personal twist, you can add crispy bacon bits or a dash of hot sauce for an extra layer of flavor!

Equipment Needed:

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