Description
A creamy baked mac and cheese recipe that is perfect for a comforting meal.
Ingredients
Scale
- 2 cups elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat your oven to 350°F.
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.
- Gradually add the whole milk, whisking continuously until the mixture thickens and is smooth, about 5-7 minutes.
- Remove the saucepan from heat and stir in the cheddar cheese, mozzarella cheese, garlic powder, onion powder, salt, and black pepper until the cheese is fully melted and the sauce is creamy.
- Combine the cooked macaroni with the cheese sauce, stirring until the pasta is well coated.
- Transfer the mac and cheese mixture to a greased 9×13 inch baking dish.
- In a small bowl, mix the breadcrumbs with the grated Parmesan cheese and sprinkle evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Let it cool for a few minutes before serving.
Notes
- For a spicier kick, add 1/2 teaspoon of cayenne pepper to the cheese sauce.
- You can substitute half of the cheddar cheese with pepper jack cheese for a different flavor profile.
- For a healthier option, use whole wheat pasta and low-fat cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg