Description
The ultimate comfort food with a crispy golden crust and a rich, velvety cheese sauce that melts into every bite. Perfect for dinner, potlucks, or anytime you crave classic cheesy goodness.
Ingredients
Main Ingredients:
8 ounces (226 grams) elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Dairy and Thickening Ingredients:
3 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups milk (whole or 2%)
Seasoning and Topping Ingredients:
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika
Salt and black pepper to taste
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese
Instructions
ns:
Preheat oven to 180°C (350°F). Lightly grease a 2-quart baking dish.
Cook elbow macaroni in salted boiling water until al dente. Drain and set aside.
In a saucepan, melt butter over medium heat. Add flour, whisk, and cook for 1 minute until fragrant.
Slowly pour in milk, whisking continuously to avoid lumps. Simmer until thickened.
Lower heat, stir in cheddar, mozzarella, and Parmesan until melted and smooth. Season with garlic powder, onion powder, paprika, salt, and pepper.
Add the cooked macaroni to the cheese sauce and stir to coat evenly.
Transfer mixture to prepared baking dish and spread evenly.
Combine panko, melted butter, and Parmesan. Sprinkle evenly over the top.
Bake for 25–30 minutes until top is golden and bubbly.
Rest 5–10 minutes before serving warm.
Notes
For extra creaminess, stir in a spoonful of sour cream or a splash of heavy cream.
Mix cheese types for added flavor complexity—try Gruyère or Colby Jack.
Make it gluten-free by using gluten-free pasta and flour alternatives like cornstarch.
Add vegetables like steamed broccoli or spinach for a nutrient boost.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Baking
- Cuisine: American
