Description
This creamy, baked mac and cheese features a rich roux-thickened sauce, sharp cheddar, melty mozzarella, and a crunchy breadcrumb top—perfect for weeknights or potlucks.
Ingredients
- 1 lb elbow macaroni
- 1/2 cup unsalted butter, plus extra for dotting on top
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 4 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder (optional)
- Salt and black pepper to taste
- 1/2 cup breadcrumbs (panko for extra crunch)
Instructions
- Preheat the oven to 350°F (175°C). Butter a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente, reserving 1/2 cup of pasta water before draining.
- In a Dutch oven, melt butter over medium heat. Whisk in flour to create a roux and cook for 2–3 minutes.
- Gradually whisk in milk, cooking until the mixture thickens (about 5–7 minutes).
- Reduce heat to low and stir in cheeses, Dijon mustard, garlic powder, and seasonings. If the sauce is too thick, adjust with reserved pasta water.
- Fold cooked macaroni into the cheese sauce and spread in the baking dish.
- Top with breadcrumbs and dot with butter.
- Bake uncovered for 20–25 minutes until golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
Shred your own cheese for best results. Adjust sauce consistency with reserved pasta water if needed.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Method: Baking
- Cuisine: American