Description
This classic Mac and Cheese Bake combines tender elbow macaroni with a creamy, cheesy sauce made from sharp cheddar, mozzarella, and Parmesan cheeses. Topped with a savory breadcrumb crust, it’s baked to golden perfection for a comforting, crowd-pleasing dish perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 2 cups elbow macaroni (uncooked)
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Topping
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 2 cups elbow macaroni (uncooked)
Cheese Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Topping
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
Topping
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to get it ready for baking the mac and cheese later.
- Cook macaroni: Boil the elbow macaroni following package instructions until al dente, then drain and set aside to prevent overcooking.
- Make roux: In a large saucepan over medium heat, melt the unsalted butter. Stir in the all-purpose flour and cook for 1-2 minutes until it forms a bubbling paste, which will thicken the sauce.
- Add milk: Gradually whisk in the milk, stirring continuously until the sauce is smooth and starts to thicken to a creamy consistency.
- Season sauce: Incorporate salt, black pepper, and smoked paprika into the sauce, blending well to enhance the flavor.
- Melt cheeses: Slowly add the shredded sharp cheddar and mozzarella cheeses, stirring constantly until all cheese is melted and the sauce is creamy and cohesive.
- Combine pasta and sauce: Mix the cooked macaroni thoroughly into the cheese sauce, ensuring every piece is well coated with the creamy mixture.
- Transfer to baking dish: Pour the macaroni and cheese mixture into a greased 9×13 inch baking dish, spreading it evenly.
- Prepare topping: In a small bowl, combine the breadcrumbs with olive oil, then sprinkle this mixture evenly over the mac and cheese to create a crunchy topping.
- Add Parmesan: Sprinkle the grated Parmesan cheese evenly on top of the breadcrumb layer to add a sharp, nutty flavor.
- Bake: Place the dish in the preheated oven and bake for 20-25 minutes, or until the topping is golden brown and the cheese sauce is bubbly.
- Cool before serving: Let the mac and cheese cool for a few minutes after baking to allow it to set and make serving easier.
Notes
- For extra creaminess, substitute half the milk with heavy cream.
- Use freshly grated cheese for better melting and flavor.
- Breadcrumbs can be toasted in a dry pan before mixing with olive oil for a deeper flavor.
- Customize by adding cooked bacon or herbs like thyme or parsley for a flavor twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat covered in the oven for best results.
