Description
This classic baked mac and cheese is the ultimate comfort food, with a creamy, cheesy sauce, perfectly cooked pasta, and a golden, crispy top layer. Perfect for weeknight dinners or holiday gatherings.
Ingredients
Scale
- 1 pound elbow macaroni
- 3 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3 cups whole milk
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Cook elbow macaroni in salted water until just shy of al dente. Drain and set aside.
- In a saucepan, melt butter. Whisk in flour and cook for 2 minutes.
- Slowly whisk in milk and cook until thickened. Add salt, pepper, garlic powder, and paprika.
- Stir in shredded cheddar and mozzarella cheese until melted and smooth.
- Combine the pasta and cheese sauce in the prepared baking dish, mixing well.
- Top with extra cheese and a sprinkle of paprika if desired.
- Bake for 25–30 minutes, until bubbly and golden on top.
- Let rest for 5–10 minutes. Garnish with fresh parsley and serve hot.
Notes
- Use freshly shredded cheese for best melt and texture.
- Add breadcrumbs on top for extra crunch.
- Make ahead by assembling and refrigerating before baking.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 5g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
Keywords: baked mac and cheese, creamy mac and cheese, classic comfort food, pasta bake, cheesy pasta casserole