Macaroni and Cheese Bake
Indulge in comfort food perfection with this creamy, cheesy, golden-topped Macaroni and Cheese Bake! This recipe takes classic mac and cheese to the next level by combining three rich cheeses—sharp cheddar, melty mozzarella, and nutty Parmesan—for an irresistible sauce that clings to every bite of tender elbow macaroni. A crisp, golden layer of Panko breadcrumbs, olive oil, and Parmesan creates the perfect crunchy topping, balancing the creamy richness below. Ready in just 45 minutes, this easy oven-baked dish is flavored with aromatic hints of ground mustard and garlic powder, making it a crowd-pleasing choice for weeknight dinners or special gatherings. Serve this mac and cheese masterpiece warm from the oven and watch it disappear!
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Recipe Information
Ingredients
- 450 grams Elbow macaroni
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 3 cups Sharp cheddar cheese (shredded)
- 1.5 cups Mozzarella cheese (shredded)
- 1 cup Parmesan cheese (grated)
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Ground mustard
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 190°C (375°F). Grease a 9x13-inch baking dish and set 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 the butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Gradually pour in the whole milk while whisking continuously to create a smooth sauce. Cook for 5-7 minutes, stirring frequently, until the sauce thickens.
Reduce the heat to low and stir in the sharp cheddar, mozzarella, and Parmesan cheeses (reserve 1/4 cup of Parmesan for the topping). Continue stirring until the cheeses melt into a smooth, creamy sauce.
Add the salt, black pepper, ground mustard, and garlic powder to the cheese sauce. Mix well, then remove from heat.
Combine the cooked macaroni with the cheese sauce, ensuring every piece is coated. Transfer the mixture to the prepared baking dish and spread it evenly.
In a small bowl, mix the Panko breadcrumbs with olive oil and the reserved Parmesan cheese. Sprinkle this mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
Remove from the oven and let the dish rest for 5 minutes before serving. Enjoy your creamy, cheesy, and crunchy Macaroni and Cheese Bake!
Nutrition Facts
Calories |
1011 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 1662 mg | 72% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 8.6 g | ||
| Protein | 51.1 g | 102% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1150 mg | 88% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 386 mg | 8% | |
*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.
