Description
This Ultimate Creamy Baked Mac and Cheese recipe features a rich and velvety cheese sauce made from sharp cheddar and mozzarella cheeses, combined with tender elbow macaroni and baked to golden perfection with an optional crispy breadcrumb topping. Perfect for a comforting family dinner or special occasion side dish.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 cups heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping (Optional)
- 1/2 cup breadcrumbs
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent the mac and cheese from sticking.
- Cook Macaroni: Boil the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Create Roux: In a large saucepan over medium heat, melt the butter. Add the all-purpose flour and cook, stirring constantly, for 1-2 minutes to form a roux, which will thicken the sauce.
- Add Cream: Slowly pour in the heavy cream while continuously stirring to avoid lumps. Continue stirring until the sauce thickens to a creamy consistency.
- Season Sauce: Mix in garlic powder, onion powder, salt, and black pepper to infuse the sauce with savory flavors.
- Melt Cheeses: Add the shredded sharp cheddar and mozzarella cheese to the sauce, stirring until both cheeses are completely melted and the sauce is smooth.
- Combine Pasta and Sauce: Stir the cooked macaroni into the cheese sauce until evenly coated. Pour the mixture into the prepared baking dish.
- Add Topping and Bake: Sprinkle breadcrumbs evenly over the top, if using, to create a crunchy crust. Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the mac and cheese is bubbly.
Notes
- You can substitute whole milk or half-and-half for heavy cream for a lighter dish, but the sauce will be less rich.
- For extra flavor, try adding a pinch of smoked paprika or mustard powder to the cheese sauce.
- If you prefer a crunchy topping but don’t have breadcrumbs, crushed crackers or cornflakes work well.
- Make sure to cook the macaroni just until al dente, as it will continue to cook in the oven and absorb sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.
