A Simple Baked Macaroni and Cheese
Creamy, cheesy, and irresistibly comforting, this Simple Baked Macaroni and Cheese is everything you want in a classic family favorite. Featuring tender elbow macaroni coated in a rich, velvety sauce made with sharp cheddar, mozzarella, and Parmesan cheeses, this recipe delivers indulgent flavor in every bite. A golden, buttery panko breadcrumb topping adds the perfect crunch, taking the texture to the next level. With just 15 minutes of prep time and straightforward steps like crafting a smooth roux and baking until bubbly perfection, this dish is ideal for weeknight dinners or potluck gatherings. Perfectly balanced with a touch of paprika and black pepper, this baked macaroni and cheese is a crowd-pleasing favorite that will warm both hearts and appetites.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 225 grams elbow macaroni
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 1 cup panko breadcrumbs
- 2 tablespoons unsalted butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 1-2 minutes to make a roux.
Gradually whisk in the milk and heavy cream, ensuring no lumps remain. Continue cooking the mixture over medium heat, stirring frequently, until it thickens (about 5 minutes).
Reduce the heat to low and stir in the sharp cheddar, mozzarella, and Parmesan cheeses. Mix until the cheese is fully melted and the sauce is smooth.
Add salt, black pepper, and paprika to the cheese sauce. Taste and adjust seasoning as needed.
Combine the cooked macaroni and cheese sauce in a large mixing bowl, ensuring the pasta is evenly coated. Transfer the mixture to the prepared baking dish.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of melted butter until the crumbs are evenly coated. Sprinkle the breadcrumbs over the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.5 g | 362% | |
| Saturated Fat | 169.6 g | 848% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 847 mg | 282% | |
| Sodium | 5877 mg | 256% | |
| Total Carbohydrate | 259.6 g | 94% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 35.2 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 3507 mg | 270% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 807 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
