Description
This baked mac and cheese is creamy, cheesy, and topped with a golden, crispy crust. Perfect for holidays, weeknight dinners, or potlucks, it’s the best homemade mac and cheese recipe!
Ingredients
Scale
For the Mac and Cheese:
- 1 lb. dried elbow pasta
- ½ cup unsalted butter
- ½ cup all-purpose flour
- 1 ½ cups whole milk
- 2 ½ cups half and half
- 4 cups shredded medium cheddar cheese (divided)
- 1 cup shredded mozzarella
- ½ cup grated Parmesan
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
For the Topping (Optional):
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F and butter a 9×13-inch baking dish.
- Boil pasta in salted water until just al dente. Drain and set aside.
- Make the roux: In a saucepan over medium heat, melt butter and whisk in flour. Cook for 1-2 minutes until golden.
- Add milk and half-and-half, whisking constantly until the mixture thickens.
- Lower the heat and stir in 3 cups shredded cheddar, mozzarella, and Parmesan until fully melted. Season with salt, pepper, smoked paprika, and garlic powder.
- Combine pasta and sauce, then transfer to the prepared baking dish.
- Top with remaining cheddar cheese. If using, mix breadcrumbs with melted butter and sprinkle on top.
- Bake uncovered for 20-25 minutes until golden brown and bubbly.
- Let it rest for 5 minutes before serving. Enjoy!
Notes
- Use freshly shredded cheese for the smoothest texture.
- For extra creaminess, add a bit of cream cheese.
- Make ahead: Assemble everything and refrigerate. Bake when ready to serve.
- Customize: Add cooked bacon, jalapeños, or caramelized onions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 550
- Sugar: 3g
- Sodium: 450mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg