Creamy Baked Mac and Cheese (Printable Version)

Tender macaroni smothered in a rich three-cheese sauce and baked with a golden, crispy breadcrumb topping.

# What You Need:

→ Pasta

01 - 2 cups elbow macaroni

→ Cheese Sauce

02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 ½ cups sharp cheddar cheese, grated
06 - ½ cup mozzarella cheese, grated
07 - ¼ cup parmesan cheese, grated
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon mustard powder

→ Topping

11 - ½ cup breadcrumbs
12 - 2 tablespoons butter, melted
13 - 2 tablespoons parmesan cheese, grated

# How To Make It:

01 - Preheat the oven to 350°F. Grease a medium baking dish with butter or non-stick spray.
02 - Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is foamy and pale but not browned.
04 - Gradually pour in the whole milk while whisking continuously to prevent lumps from forming. Continue cooking and stirring for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Stir in the grated cheddar, mozzarella, and parmesan until fully melted and smooth. Season with salt, black pepper, and mustard powder. Taste and adjust seasoning as needed.
06 - Gently fold the drained macaroni into the cheese sauce, ensuring every piece is evenly coated.
07 - Transfer the macaroni mixture into the prepared baking dish, spreading it out into an even layer.
08 - In a small bowl, combine the breadcrumbs with the melted butter until evenly moistened. Sprinkle the mixture uniformly over the macaroni. Top with the remaining grated parmesan for extra crunch.
09 - Bake for 20 to 25 minutes until the topping is golden brown and the sauce is bubbling around the edges. Allow the dish to rest for 5 minutes before serving to let the sauce set.

# Helpful Hints:

01 -
  • The three cheese blend creates layers of flavor that single cheese versions can never touch, and once you try it you will never go back.
  • That golden breadcrumb crust on top cracks under your spoon and gives way to the creamiest interior imaginable.
  • It comes together fast enough for a Tuesday but impressive enough for a weekend gathering with friends.
02 -
  • If you add the cheese while the saucepan is still on the heat, the proteins seize and you end up with a gritty, oily mess instead of a smooth sauce.
  • Undercooking the pasta by one minute is the single most important step because it finishes cooking in the oven and absorbs sauce without falling apart.
03 -
  • Taste the cheese sauce before combining it with the pasta because adjusting seasoning at that stage is far easier than trying to fix a bland finished dish.
  • Letting the baked mac and cheese rest for the full five minutes is agonizing but it prevents the sauce from running everywhere when you scoop it.

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