Creamy Baked Macaroni and Cheese
Indulge in the ultimate comfort food with this Creamy Baked Macaroni and Cheese recipe! Perfectly cooked elbow macaroni is smothered in a rich and velvety sauce made from a trio of gooey cheeses—sharp cheddar, mozzarella, and Parmesan. This oven-baked classic gets a gourmet twist with a golden, crispy panko breadcrumb topping, adding just the right amount of crunch to complement the creamy interior. Seasoned with a hint of paprika and a touch of black pepper, every bite is bursting with flavor. Ready in under an hour and ideal for family dinners or holiday spreads, this crowd-pleaser is a true standout among baked pasta recipes. Get ready to savor warm, cheesy goodness with this delectable baked mac and cheese!
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Recipe Information
Ingredients
- 450 grams elbow macaroni
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, shredded
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 1 cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until the mixture is bubbling and slightly golden.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook the mixture for 3-5 minutes, or until it thickens and coats the back of a spoon.
Reduce the heat to low and stir in the sharp cheddar, mozzarella, and Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
Season the cheese sauce with salt, pepper, and paprika. Taste and adjust seasoning as needed.
Add the cooked macaroni to the cheese sauce and toss to coat evenly.
Transfer the macaroni and cheese mixture to the prepared baking dish. Smooth the top with a spatula.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
Let the dish cool slightly before serving. Enjoy your creamy baked macaroni and cheese!
Nutrition Facts
Calories |
5298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 285.7 g | 366% | |
| Saturated Fat | 162.9 g | 814% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 840 mg | 280% | |
| Sodium | 5990 mg | 260% | |
| Total Carbohydrate | 456.7 g | 166% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 57.0 g | ||
| Protein | 199.1 g | 398% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 4013 mg | 309% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 1542 mg | 33% | |
*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.
