Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional)
- 1/2 tsp garlic powder
- 1/2 tsp mustard powder
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup panko breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat Oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook Macaroni: Boil in salted water until al dente. Drain and set aside.
- Make the Cheese Sauce:
- In a large pot, melt butter over medium heat.
- Whisk in flour and cook for 1-2 minutes until golden.
- Gradually whisk in milk and cream, stirring continuously.
- Add salt, pepper, paprika, garlic powder, and mustard powder.
- Cook until thickened, about 5 minutes.
- Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted.
- Combine: Mix cooked pasta with the cheese sauce. Pour into the prepared baking dish.
- Make Topping: Mix panko breadcrumbs with melted butter. Sprinkle over macaroni.
- Bake: Place in oven for 20-25 minutes, until golden brown and bubbly.
- Serve: Let cool for 5 minutes before serving. Enjoy!
Would you like to add any variations, like bacon or jalapeños? 😊