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–+ servings
Baked Mac and Cheese

Creamy Baked Mac and Cheese for Ultimate Comfort Food Bliss

Indulge in a warm dish of baked mac and cheese, offering creamy goodness and a crispy topping for ultimate comfort food bliss.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Elbow Macaroni Feel free to substitute with any short pasta you love.
For the Cheese Sauce
  • 2 cups Shredded Sharp Cheddar Cheese Consider using medium cheddar or a cheese blend for added depth.
  • 1 cup Shredded Mozzarella Cheese Provolone works great as an alternative for a different twist.
  • 1/2 cup Grated Parmesan Cheese Try Pecorino Romano for a bolder taste.
  • 4 tablespoons Unsalted Butter You can use margarine in a pinch if needed.
  • 1/4 cup All-Purpose Flour For a gluten-free option, opt for cornstarch or a gluten-free flour blend.
  • 3 cups Whole Milk Half-and-half can offer richer flavor, or choose non-dairy milk for a lactose-free option.
  • 1 teaspoon Salt Adjust according to your taste preference.
  • 1/2 teaspoon Black Pepper Switch to white pepper for a more understated flavor.
  • 1/2 teaspoon Paprika Smoked paprika adds another layer of flavor.
For the Crunchy Topping
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can work but won’t give you that satisfying texture.

Equipment

  • Large pot
  • large saucepan
  • 9x13-inch baking dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large pot, bring salted water to a boil, then add the elbow macaroni. Cook according to package instructions until al dente, about 7-8 minutes. Drain and rinse under cold water.
  3. In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of all-purpose flour and cook for about 1-2 minutes until golden brown.
  4. Gradually whisk in 3 cups of whole milk to the roux, cooking until thickened, about 5 minutes. Stir continuously to avoid lumps and season with salt, black pepper, and paprika.
  5. Remove from heat and add 2 cups of shredded sharp cheddar, 1 cup of shredded mozzarella, and 1/2 cup of grated Parmesan. Stir until the cheese is melted and the sauce is smooth.
  6. Fold the cooked macaroni into the cheese sauce until evenly coated, then pour the mixture into the greased dish, spreading it into an even layer.
  7. Top with the remaining 1 cup of shredded cheddar cheese and sprinkle with panko breadcrumbs. Bake for 25-30 minutes until bubbly and golden brown.
  8. Let cool for 5-10 minutes before serving. Scoop onto plates and enjoy!

Nutrition

Serving: 1servingCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 700mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 600mgIron: 2mg

Notes

This mac and cheese tastes even better the next day, making it perfect for leftovers or meal prep. Consider mixing in veggies like spinach or broccoli for added nutrition.

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