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.
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 9x13-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: