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Baked Mac and Cheese

A creamy, cheesy delight that brings smiles and full bellies, perfect for family gatherings and casual dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Main Course
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

Pasta and Cheese
  • 8 oz elbow macaroni (about 2 cups)
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup mozzarella cheese, shredded
  • ½ cup grated Parmesan cheese
Sauce and Seasoning
  • 3 cups milk (whole milk recommended)
  • ¼ cup unsalted butter
  • ¼ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • ½ tsp onion powder
Topping
  • 1 cup breadcrumbs (for topping)
  • 2 tbsp melted butter (to mix with breadcrumbs)

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil. Add elbow macaroni and cook until al dente, according to package instructions. Drain and set aside.
Preparing the Cheese Sauce
  1. In a large saucepan, melt ¼ cup of butter over medium heat. Once melted, whisk in the flour, salt, pepper, garlic powder, and onion powder. Cook for about 1-2 minutes until bubbly.
  2. Gradually whisk in the milk until the mixture is smooth. Continue to cook, stirring frequently, until it thickens (about 5-7 minutes).
  3. Remove from heat and stir in the cheddar cheese, mozzarella, and Parmesan. Stir until the cheese is melted and the sauce is creamy.
Combining and Baking
  1. Fold the cooked macaroni into the cheese sauce, ensuring each piece is well-coated.
  2. Transfer the mac and cheese to a greased 9x13 inch baking dish.
  3. In a small bowl, combine breadcrumbs with the melted butter, then sprinkle over the mac and cheese.
  4. Preheat your oven to 350°F (175°C). Bake for 20-25 minutes or until the top is golden brown and the edges are bubbling.
  5. Allow cooling for a few minutes before serving. Enjoy the warmth and cheesy goodness!

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. To reheat, warm in the oven at 350°F (175°C) until heated through, adding a little milk if necessary. Can be frozen for up to 3 months.