Description
A creamy, cheesy macaroni and cheese casserole baked to golden perfection. This comforting dish features elbow macaroni combined with a rich cheese sauce made from cheddar, mozzarella, and Parmesan, topped with a buttery breadcrumb crust for a satisfying crunch.
Ingredients
Scale
Pasta
- 12 oz (340g) elbow macaroni
Cheese Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Topping
- 1 cup breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp paprika
Instructions
- Cook the Pasta: Cook elbow macaroni in salted boiling water until al dente. Drain well and set aside to prevent overcooking.
- Make the Sauce: Melt 4 tablespoons of butter in a large saucepan over medium heat to create the base for your roux.
- Whisk in Flour: Add the all-purpose flour to the melted butter, whisking continuously for 1-2 minutes to cook out the raw flavor and form a smooth paste.
- Add Milk and Cream: Gradually whisk in the whole milk and heavy cream, stirring constantly until the mixture is smooth and thickened into a creamy sauce.
- Season the Sauce: Stir in Dijon mustard (if using), garlic powder, paprika, salt, and pepper to build deep flavor.
- Add the Cheese: Remove the saucepan from heat and stir in the shredded cheddar, mozzarella, and grated Parmesan until melted and creamy.
- Combine Pasta and Sauce: Mix the cooked macaroni into the cheese sauce thoroughly, then transfer the mixture to a greased 9×13-inch baking dish, spreading evenly.
- Prepare the Topping: In a small bowl, combine breadcrumbs, melted butter, grated Parmesan, and paprika; sprinkle this mixture evenly over the pasta and cheese layer.
- Bake: Preheat your oven to 375°F (190°C) and bake the casserole for 20-25 minutes until the topping is golden brown and the cheese sauce is bubbly.
- Serve: Allow the casserole to cool for 5 minutes before serving to let it set for easier slicing and enhanced flavor melding.
Notes
- For a sharper flavor, substitute some cheddar for extra Parmesan or a bit of Gruyère.
- Dijon mustard is optional but helps add a subtle tang and depth to the cheese sauce.
- Use freshly grated cheese for the best melting and flavor quality.
- Breadcrumb topping can be made gluten-free by using gluten-free breadcrumbs.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
