Baked Macaroni and Cheese Recipe
This rich, ultra-creamy baked macaroni and cheese is packed with cheesy goodness and topped with a golden, crispy breadcrumb crust. It’s the ultimate comfort food, perfect for sharing with friends and family!
Servings: 12 servings
Calories: 523kcal
Ingredients
- 3 cups dried elbow macaroni
- 1 cup butter divided [Note 1]
- ⅓ cup flour
- 2½ cups milk [Note 2]
- 1 teaspoon salt
- 8 ounces cheddar cheese shredded [Note 3]
- 8 ounces mozzarella cheese shredded
- 1 cup parmesan cheese shredded [Note 4]
- 1 ½ cups breadcrumbs [Note 5]
- ½ teaspoon Italian seasoning or parsley
- ¼ teaspoon paprika
Instructions
- Preheat the oven to 375 F (190 C).
- Bring a large pot of water to a boil and cook the pasta until slightly undercooked (al dente, about 6-7 minutes). Drain and set aside. [Note 6]3 cups dried elbow macaroni
- In a medium saucepan, melt ¾ cup butter over medium heat. Whisk in the flour and cook for about 1 minute to form a roux. Gradually add the milk, whisking constantly until smooth, then add the salt. [Note 7]1 cup butter, ⅓ cup flour, 2½ cups milk, 1 teaspoon salt
- Stir in the shredded cheddar and mozzarella until melted and smooth. [Note 8]8 ounces cheddar cheese, 8 ounces mozzarella cheese
- Pour the cheese sauce over the pasta and stir to coat evenly. Spread the pasta mixture into a 9x13 inch baking dish.
- In a small bowl, combine the parmesan, breadcrumbs, Italian seasoning, and paprika. Melt the remaining ¼ cup butter and stir it into the breadcrumb mixture until well combined. [Note 9]1 cup parmesan cheese, 1 ½ cups breadcrumbs, ½ teaspoon Italian seasoning, ¼ teaspoon paprika
- Sprinkle the breadcrumb mixture over the pasta. Bake for 30 minutes or until the topping is golden and the edges are bubbling. [Note 10]
Notes
1. ¾ cup of butter is used in the cheese sauce, and ¼ cup is reserved for the breadcrumb topping.
2. Whole milk is ideal for a creamier texture, but 2% can be used if preferred.
3. Sharp cheddar adds a stronger flavor, but you can substitute with mild cheddar if desired.
4. Freshly grated parmesan melts better than pre-grated options.
5. Panko breadcrumbs will give a crispier topping compared to regular breadcrumbs.
6. Undercooking the pasta slightly prevents it from becoming mushy during baking.
7. Cooking the roux (butter and flour) for about a minute removes the raw flour taste and thickens the sauce.
8. Be sure to stir until the cheese is fully melted to avoid a grainy texture.
9. Ensuring the breadcrumbs are well coated with butter will give the topping a nice golden, crisp texture.
10. You can broil the dish for 1-2 minutes at the end to make the topping extra crispy, but keep a close eye to avoid burning.
2. Whole milk is ideal for a creamier texture, but 2% can be used if preferred.
3. Sharp cheddar adds a stronger flavor, but you can substitute with mild cheddar if desired.
4. Freshly grated parmesan melts better than pre-grated options.
5. Panko breadcrumbs will give a crispier topping compared to regular breadcrumbs.
6. Undercooking the pasta slightly prevents it from becoming mushy during baking.
7. Cooking the roux (butter and flour) for about a minute removes the raw flour taste and thickens the sauce.
8. Be sure to stir until the cheese is fully melted to avoid a grainy texture.
9. Ensuring the breadcrumbs are well coated with butter will give the topping a nice golden, crisp texture.
10. You can broil the dish for 1-2 minutes at the end to make the topping extra crispy, but keep a close eye to avoid burning.
Nutrition
Calories: 523kcal | Carbohydrates: 42g | Protein: 20g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 807mg | Potassium: 212mg | Fiber: 2g | Sugar: 4g | Vitamin A: 925IU | Vitamin C: 0.1mg | Calcium: 416mg | Iron: 1mg