Creamy Baked Mac and Cheese (Printable Version)

Indulgent pasta with cheddar, mozzarella and parmesan in a velvety homemade sauce, baked to golden perfection.

# What You'll Need:

→ Pasta

01 - 450g elbow macaroni

→ Sauce Base

02 - 4 tablespoons unsalted butter
03 - 1/4 cup all-purpose flour
04 - 3 cups whole milk
05 - 1 cup heavy cream
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - Salt and freshly ground black pepper to taste

→ Cheese Blend

09 - 3 cups shredded sharp cheddar cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/2 cup freshly grated parmesan cheese

→ Optional Topping

12 - 1/2 cup panko breadcrumbs
13 - 1 tablespoon melted butter

# Steps to Follow:

01 - Preheat oven to 190°C (375°F) and grease a 9x13 inch baking dish.
02 - Bring a large pot of salted water to a boil. Cook macaroni according to package instructions until al dente. Drain well and set aside.
03 - In a large saucepan, melt butter over medium heat. Add flour and whisk continuously for 1-2 minutes to form a smooth roux.
04 - Gradually whisk in milk and cream. Continue cooking, stirring frequently, until the sauce thickens, about 4-5 minutes.
05 - Add garlic powder, onion powder, salt, and pepper to the sauce, stirring to incorporate.
06 - Reduce heat to low and add cheddar, mozzarella, and parmesan cheeses. Stir until completely melted and sauce is smooth.
07 - Add the cooked macaroni to the cheese sauce and fold until all pasta is evenly coated.
08 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading evenly.
09 - In a small bowl, combine panko breadcrumbs with melted butter and sprinkle evenly over the macaroni and cheese.
10 - Bake in preheated oven for 20-25 minutes until bubbly and golden brown on top.
11 - Allow to rest for 5 minutes before serving to set the sauce.

# Additional Tips::

01 -
  • Ready in under an hour from start to finish
  • Uses simple ingredients you likely already have
  • Creates the creamiest cheese sauce without any processed cheese
  • Versatile enough to customize with add ins like bacon or vegetables
02 -
  • This recipe reheats beautifully without separating
  • The three cheese blend gives both flavor depth and perfect texture
  • Can be prepared ahead and baked just before serving
  • Works as both a main dish or spectacular side
03 -
  • Grate your own cheese rather than using pre shredded for the smoothest sauce
  • Let the roux cook until slightly golden for the best flavor without floury taste
  • For extra flavor, try adding a teaspoon of mustard powder to the cheese sauce

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