Description
A rich, creamy, and cheesy baked mac and cheese dish that’s the ultimate comfort food. Perfect as a holiday side or a weeknight main, this casserole combines three cheeses with a buttery breadcrumb topping.
Ingredients
1 lb elbow macaroni
4 tbsp unsalted butter
4 tbsp all-purpose flour
3 cups whole milk
1 cup heavy cream
2 cups sharp cheddar cheese, shredded
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 cup panko breadcrumbs
1 tbsp butter, melted
Instructions
1. Cook macaroni in salted boiling water until just al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
3. Slowly add milk and cream, whisking constantly until smooth. Simmer until thickened, about 5 minutes.
4. Lower heat and stir in cheddar, mozzarella, and Parmesan until melted. Add salt, pepper, and paprika.
5. Mix cooked pasta into the cheese sauce until fully coated.
6. Transfer mixture to a greased 9×13 baking dish.
7. Mix panko with melted butter and sprinkle on top.
8. Bake at 350°F (175°C) for 25–30 minutes until golden and bubbly.
Notes
Use freshly grated cheese for the best melt and texture.
Don’t overcook the pasta before baking—it continues to cook in the oven.
Cover leftovers with foil when reheating to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 520
- Sugar: 5g
- Sodium: 550mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg
Keywords: mac and cheese, baked macaroni, cheesy pasta