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Mac And Cheese

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This baked Mac and Cheese combines tender elbow macaroni with a rich, creamy three-cheese sauce and a golden crispy topping. It’s a comforting classic that’s perfect as a main dish or crowd-pleasing side.

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

  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. Bring a large pot of salted water to a boil and cook the macaroni until just al dente according to package instructions.
  3. Drain the pasta and set aside.
  4. In a large saucepan, melt the butter over medium heat.
  5. Whisk in the flour and cook for 1–2 minutes.
  6. Gradually whisk in the milk and heavy cream until smooth.
  7. Cook, stirring constantly, until the sauce thickens.
  8. Stir in the salt, black pepper, and paprika.
  9. Remove from the heat and add the cheddar, mozzarella, and Parmesan cheeses.
  10. Stir until the cheese is completely melted and smooth.
  11. Add the cooked macaroni and mix until evenly coated.
  12. Transfer the mixture to the prepared baking dish.
  13. Combine the panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl if using the topping.
  14. Sprinkle the topping evenly over the macaroni mixture.
  15. Bake for 20–25 minutes until bubbly and golden brown.
  16. Let rest for 5 minutes before serving.

Notes

  • Use freshly shredded cheese for the smoothest sauce.
  • Avoid overheating the cheese sauce to prevent graininess.
  • For a stovetop version, skip the baking step and serve immediately.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled portions for up to 2 months.
  • Add a splash of milk when reheating to restore creaminess.

Nutrition

Find it online: https://thefamilycooking.com/mac-and-cheese-3/