Creamy Baked Macaroni & Cheese
Ingredients:
- 12 oz (340 g) elbow macaroni
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- 1 cup extra shredded cheddar cheese for topping
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- Cook the elbow macaroni in salted boiling water until just al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute.
- Gradually pour in the milk and heavy cream, whisking constantly until smooth. Cook until the sauce thickens slightly.
- Reduce the heat to low. Add the cheddar, mozzarella, and Parmesan cheese. Stir until completely melted and silky smooth.
- Season with salt, black pepper, garlic powder, onion powder, and paprika.
- Add the cooked macaroni to the cheese sauce and stir until every piece is coated.
- Pour everything into the prepared baking dish. Sprinkle the remaining cheddar cheese evenly over the top.
- Bake for 20–25 minutes, until hot, bubbly, and golden on top.
- Let it rest for 5–10 minutes before serving.
Tip: For an extra crispy topping, mix the cheese with ½ cup breadcrumbs and 1 tablespoon melted butter before sprinkling it over the macaroni.