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Baked Mac and Cheese Recipe

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★★★★★

4.8 from 69 reviews

This classic Baked Mac and Cheese recipe features tender elbow macaroni enveloped in a creamy, cheesy sauce made with sharp cheddar and Parmesan cheeses. Topped with a crispy, buttery Panko breadcrumb crust, this comforting casserole is baked to golden perfection, offering a delightful mix of creamy and crunchy textures perfect for family dinners or special occasions.

Ingredients

Scale

Pasta

  • 16 ounces elbow macaroni

Sauce

  • 5 tablespoons salted butter
  • 5 tablespoons all-purpose flour
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2¾ cups milk
  • ½ cup half and half (or light cream)
  • ½ teaspoon dry mustard powder
  • ½ teaspoon seasoned salt (or to taste)
  • ¼ teaspoon black pepper (or to taste)
  • 14 ounces shredded sharp cheddar cheese (approximately 3½ cups lightly packed)
  • 1½ ounces shredded Parmesan cheese (approximately ½ cup)

Topping

  • ¼ cup Panko bread crumbs
  • 2 teaspoons butter (melted)
  • 2 ounces shredded sharp cheddar cheese (approximately ½ cup lightly packed)
  • 2 tablespoons shredded Parmesan cheese

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the macaroni and cheese later.
  2. Cook Macaroni: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook it according to the package instructions until just al dente. Drain the pasta thoroughly, rinse under cold water to cool, and set aside.
  3. Prepare Topping: In a small bowl, combine the Panko breadcrumbs, melted butter, shredded cheddar cheese, and shredded Parmesan cheese. Mix well and set this crispy topping mixture aside.
  4. Make Roux: In a medium saucepan over medium heat, melt 5 tablespoons of salted butter. Stir in the all-purpose flour, onion powder, and garlic powder, cooking and stirring continuously for about 2 minutes to form a flavorful roux without browning.
  5. Add Milk and Cream: Gradually whisk in the milk and half and half, stirring constantly to maintain smoothness. Continue cooking the mixture over medium heat until it begins to simmer, then allow it to simmer gently for 1 minute to thicken.
  6. Incorporate Cheese and Seasonings: Remove the sauce from heat and whisk in the shredded sharp cheddar, Parmesan cheeses, dry mustard powder, seasoned salt, and black pepper until the cheese melts fully and the sauce is smooth and creamy.
  7. Combine Pasta and Sauce: Toss the drained macaroni in the cheese sauce until evenly coated. Transfer the cheesy macaroni gently into a 9×13 inch casserole dish, spreading it out evenly.
  8. Add Topping and Bake: Sprinkle the prepared Panko breadcrumb and cheese topping evenly over the macaroni. Bake in the preheated oven for 20 to 22 minutes, or until the casserole is bubbly and the topping is golden brown. Avoid overcooking to keep the cheese sauce creamy.

Notes

  • You can substitute half and half with light cream or whole milk for a lighter or richer sauce.
  • For extra flavor, consider adding a pinch of smoked paprika or cayenne pepper to the cheese sauce.
  • Let the baked mac and cheese rest for a few minutes after baking to thicken up before serving.
  • Store leftovers covered in the refrigerator for up to 3 days and reheat gently.
  • The Panko breadcrumb topping adds a delightful crunch; feel free to use regular breadcrumbs if unavailable but texture will vary.

Keywords: baked mac and cheese, classic mac and cheese, creamy macaroni and cheese, comfort food recipe, cheesy pasta casserole

Find it online: https://dinewithdylan.com/baked-mac-and-cheese-recipe/