Slow and Easy Macaroni and Cheese
Indulge in the ultimate comfort food with "Slow and Easy Macaroni and Cheese," a rich and creamy baked dish that’s perfect for cozy nights or family gatherings. This crowd-pleasing recipe combines tender macaroni pasta with an irresistible trio of cheeses—cheddar, mozzarella, and Parmesan—folded into a luscious homemade roux of milk and heavy cream, perfectly seasoned with ground mustard and paprika for a subtle kick. Topped with optional crunchy panko breadcrumbs, it’s baked to golden perfection in just under an hour. With easy-to-follow steps and pantry staples, this recipe delivers the ultimate macaroni and cheese experience, striking the perfect balance between simplicity and indulgence. Your search for the best baked mac and cheese stops here!
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Recipe Information
Ingredients
- 2 cups Macaroni pasta
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 1 cup Heavy cream
- 2 cups Cheddar cheese, shredded
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground mustard
- 0.25 teaspoon Paprika
- 0.5 cup Panko breadcrumbs (optional)
- 1 tablespoon Olive oil or melted butter (optional, for breadcrumbs)
Instructions
Preheat your oven to 350°F (175°C).
Cook the macaroni pasta according to package instructions, but reduce the cooking time by 1-2 minutes to keep the pasta slightly firm. Drain and set aside.
In a large saucepan over medium heat, melt the butter until it begins to bubble. Add the flour and whisk constantly for 1-2 minutes to create a roux.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook the mixture for 5-6 minutes, or until it thickens slightly.
Lower the heat and stir in the cheddar cheese, mozzarella cheese, and Parmesan cheese a little at a time until fully melted. Mix in the salt, black pepper, ground mustard, and paprika for seasoning.
Add the cooked macaroni to the cheese sauce and gently fold until the pasta is fully coated.
Transfer the macaroni and cheese mixture to a greased 9x13-inch baking dish and spread it out evenly.
If you’re using panko breadcrumbs, toss them with olive oil or melted butter and sprinkle the mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Let the macaroni and cheese rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
4102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 267.0 g | 342% | |
| Saturated Fat | 155.3 g | 776% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 5941 mg | 258% | |
| Total Carbohydrate | 258.5 g | 94% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 45.1 g | ||
| Protein | 154.8 g | 310% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 3815 mg | 293% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1986 mg | 42% | |
*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.
