Ingredients:
1 lb (450g) elbow macaroni
4 tbsp butter
4 tbsp all-purpose flour
4 cups milk (whole or 2%)
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp garlic powder (optional)
½ cup breadcrumbs (for topping)
2 tbsp melted butter (for topping)
Instructions:
- Preheat oven: to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the pasta: Boil macaroni until al dente. Drain and set aside.
- Make the roux: In a large saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until smooth.
- Add milk: Slowly whisk in milk, stirring constantly until the sauce thickens (about 5–7 minutes).
- Add cheeses: Remove from heat, then stir in cheddar, mozzarella, and Parmesan until melted and creamy. Season with salt, pepper, paprika, and garlic powder.
- Combine: Add cooked macaroni to the cheese sauce and mix well.
- Prepare topping: In a small bowl, combine breadcrumbs with melted butter.
- Bake: Pour mac & cheese into the baking dish, sprinkle the breadcrumb mixture on top, and bake for 20–25 minutes or until golden and bubbly.
- Serve hot: Enjoy the creamiest, cheesiest baked mac & cheese ever! 😍
💡 Tips:
For extra creaminess, add a splash of heavy cream before baking.
Mix in crispy bacon or caramelized onions for a flavor boost.
Use different cheese combos like Gruyère or Monterey Jack for variety.