🛒Ingredients
- 16 oz elbow macaroni
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley (optional)
🔧Kitchen Tools Needed
- large saucepan
- whisk
- 9x13 inch baking dish
- mixing bowl
- spatula
📝Instructions
- 1
Preheat your oven to 350°F (175°C).
- 2
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- 3
In a large saucepan over medium heat, melt the butter.
- 4
Add the flour to the melted butter, whisking constantly for about 1-2 minutes until the mixture is golden and bubbly.
- 5
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Continue cooking, whisking frequently, until the mixture thickens, about 5-7 minutes.
- 6
Reduce the heat to low and slowly stir in the cheddar, mozzarella, and Parmesan cheeses until melted and smooth.
- 7
Season the cheese sauce with salt, black pepper, garlic powder, paprika, and cayenne pepper, adjusting to taste.
- 8
Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated.
- 9
Transfer the mac and cheese to a greased 9x13 inch baking dish.
- 10
In a small bowl, mix the breadcrumbs with a tablespoon of melted butter and sprinkle evenly over the mac and cheese.
- 11
Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly.
- 12
Optional: Garnish with chopped fresh parsley before serving.
🥗Nutrition Information
⚡Calories per serving: 750
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of cheese?
Yes, feel free to experiment with your favorite cheeses. Gruyere, Monterey Jack, or Gouda can all add unique flavors to your mac and cheese.
How can I make this dish ahead of time?
Prepare the mac and cheese up to the point of baking, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding an extra 5-10 minutes to the bake time if needed.
