Rich, creamy, and topped with a golden crust—this classic comfort food is perfect for dinner, potlucks, or any cozy night in.
Ingredients (Serves 6-8)
For the Pasta:
- 1 lb (450g) elbow macaroni (or your favorite short pasta)
- Salt for boiling water
- For the Cheese Sauce:
- 1/4 cup (60g) unsalted butter
- 1/4 cup (30g) all-purpose flour
- 4 cups (1 liter) whole milk (warm)
- 1 cup (240ml) heavy cream
- 2 1/2 cups (250g) shredded sharp cheddar cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and pepper to taste
- For the Topping:
- 1 1/2 cups (90g) panko breadcrumbs
- 2 tbsp unsalted butter, melted
- 1/4 cup (25g) grated Parmesan cheese
- Optional: Chopped parsley for garnish
Instructions
Cook the Pasta:
Boil macaroni in salted water until al dente (about 1-2 minutes less than package instructions). Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes, whisking constantly, to create a roux.
Gradually add warm milk, whisking constantly to prevent lumps.
Add cream and cook until thickened (about 5-7 minutes).
Stir in cheeses, one handful at a time, until melted and smooth.
Mix in Dijon mustard, garlic powder, salt, and pepper.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce and stir until well-coated. Transfer to a greased 9x13-inch baking dish.
Prepare the Topping:
In a small bowl, mix panko breadcrumbs, melted butter, and Parmesan cheese. Sprinkle evenly over the mac and cheese.
Bake:
Preheat the oven to 375°F (190°C). Bake for 20-25 minutes, or until the topping is golden brown and crispy.
Serve and Enjoy:
Let rest for 5 minutes before serving. Garnish with parsley if desired.
Tags:
cheese