Description
This classic Good Old Fashioned Mac and Cheese recipe features tender elbow macaroni baked in a creamy, cheesy sauce made with sharp cheddar, mozzarella, and a hint of Parmesan topping. Perfectly seasoned with paprika and garlic powder, this comforting American favorite can be served as a hearty main course or side dish.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon garlic powder
Topping (Optional)
- 1/4 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 1 tablespoon butter
Instructions
- Preheat and Cook Pasta: Preheat your oven to 350°F (175°C). Boil the elbow macaroni according to the package instructions until al dente. Drain the macaroni thoroughly and set aside.
- Make the Roux: In a large saucepan over medium heat, melt 4 tablespoons of unsalted butter. Whisk in 4 tablespoons of all-purpose flour and cook the mixture for 1 to 2 minutes until it turns golden and starts bubbling, ensuring the raw flour taste cooks off.
- Add Milk and Cream: Slowly pour in the 3 cups of whole milk and 1 cup of heavy cream, whisking constantly to prevent lumps. Continue to cook and stir for about 5 minutes until the sauce thickens and coats the back of a spoon.
- Incorporate Cheese and Seasonings: Lower the heat to low and add 2 cups sharp cheddar cheese, 1 cup mozzarella cheese, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon garlic powder. Stir continuously until all cheeses are melted and the sauce is smooth and creamy.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce and mix well until the pasta is thoroughly coated with the cheesy mixture.
- Prepare Baking Dish and Topping: Grease a 9×13-inch baking dish with butter or non-stick spray and pour in the mac and cheese mixture evenly. For the optional topping, melt 1 tablespoon of butter in a small pan, stir in 1 cup panko breadcrumbs and 1/4 cup grated Parmesan cheese until coated, then sprinkle this mixture evenly over the top of the mac and cheese.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, until the top is golden brown and bubbly.
- Serve: Remove from the oven and let it cool slightly for 5 minutes before serving to allow the dish to firm up for the best texture.
Notes
- For a creamier texture, skip the baking step and serve the mac and cheese directly from the stovetop.
- Substitute cheddar cheese with Gruyère or Monterey Jack for a unique flavor twist.
- Add cooked bacon or sautéed onions to the cheese sauce for extra depth and savoriness.
Nutrition
- Serving Size: 1 cup
- Calories: 490
- Sugar: 5g
- Sodium: 540mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 75mg
