Description

A creamy, golden-topped baked mac and cheese made with three premium cheeses. This foolproof recipe delivers restaurant-quality comfort food better than boxed every time.

Ingredients

Scale

12 oz elbow macaroni
3 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 cup panko breadcrumbs

Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook macaroni until al dente, drain, and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook 1-2 minutes until lightly golden.
Gradually whisk in milk. Cook 5 minutes until thickened. Season with salt, pepper, and paprika.
Remove from heat and stir in 2 cups cheddar, mozzarella, and Parmesan until melted and smooth.
Fold in cooked macaroni. Transfer mixture to prepared baking dish.
Top with remaining cheddar and sprinkle evenly with panko breadcrumbs.
Bake 25-30 minutes until golden and bubbling. Cool 5 minutes before serving.

Notes

For a gourmet twist, substitute Gruyère for cheddar or fontina for mozzarella. Add broccoli, chicken, or roasted squash for extra nutrition. Always allow to rest 5 minutes before serving for best texture.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 520
Sugar: 4g
Sodium: 650mg
Fat: 27g
Saturated Fat: 15g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 2g
Protein: 22g
Cholesterol: 75mg

Keywords: mac and cheese, baked macaroni, homemade mac and cheese, comfort food