This baked Mac and Cheese combines tender elbow macaroni with a rich, creamy three-cheese sauce and a golden crispy topping. It’s the ultimate comfort food for family dinners, holidays, and gatherings.
Total Time:50 minutes
Yield:8 servings
Ingredients
1 pound elbow macaroni
Water for boiling
1 tablespoon salt
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika
3 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
½ cup Parmesan cheese, grated
1 cup panko breadcrumbs
2 tablespoons melted butter
¼ cup grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Bring a large pot of salted water to a boil and cook the macaroni until just al dente according to package instructions. Drain and set aside.
In a large saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1–2 minutes.
Gradually whisk in the milk and heavy cream until smooth.
Cook, stirring constantly, until the sauce thickens.
Stir in the salt, black pepper, and paprika.
Remove from the heat and add the cheddar, mozzarella, and Parmesan cheeses. Stir until melted and smooth.
Add the cooked macaroni and mix until evenly coated.
Transfer the mixture to the prepared baking dish.
Combine the panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl and sprinkle evenly over the macaroni.
Bake for 20–25 minutes until bubbly and golden brown.
Let rest for 5 minutes before serving.
Notes
Use freshly shredded cheese for the smoothest sauce.
Do not overbake to maintain a creamy texture.
Add cooked bacon, chicken, or steamed broccoli for variations.
For stovetop mac and cheese, skip the baking step and serve immediately.
Store leftovers in the refrigerator for up to 4 days.
Reheat with a splash of milk to restore creaminess.
