Creamy Baked Mac and Cheese
Ingredients:
- 1 lb dried elbow pasta
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 1 1/2 cups whole milk
- 2 1/2 cups half and half
- 4 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions:
- Preheat your oven to 180°C (350°F). Lightly grease a baking dish.
- Cook the elbow pasta according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Add the flour and whisk continuously for about 1–2 minutes to make a smooth roux.
- Slowly pour in the milk and half and half, whisking constantly until the sauce becomes smooth and thick.
- Reduce heat to low and stir in the cheddar, mozzarella, and Parmesan cheese. Mix until fully melted and creamy.
- Add salt, pepper, paprika, and garlic powder. Stir well.
- Add the cooked pasta to the cheese sauce and mix until evenly coated.
- Pour everything into the prepared baking dish.
- (Optional) Sprinkle extra cheese on top for a golden crust.
- Bake for 20–25 minutes until bubbly and lightly golden on top.
Tips:
- Use freshly shredded cheese for the best creamy texture.
- Don’t overcook the pasta before baking.
- Add breadcrumbs on top if you want a crispy finish.
Enjoy your rich and creamy baked mac and cheese