A comforting and creamy mac and cheese casserole that is perfect for family gatherings or a cozy night in.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups elbow macaroni
4 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
4 cups milk
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
Salt and pepper to taste
1 cup breadcrumbs (optional)
1 tablespoon olive oil (optional)
Instructions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute, stirring constantly.
Gradually whisk in the milk, continuing to stir until the mixture thickens, about 5-7 minutes.
Add the garlic powder, onion powder, paprika, salt, and pepper to the sauce. Stir well.
Remove the saucepan from heat and add in the cheddar cheese, mozzarella cheese, and half of the Parmesan cheese. Stir until the cheeses are melted and the sauce is smooth.
Combine the cooked macaroni with the cheese sauce, mixing well to ensure all the pasta is coated.
Pour the mac and cheese mixture into a greased 9×13-inch baking dish.
If using breadcrumbs, toss them with olive oil and sprinkle evenly over the top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Let it cool for a few minutes before serving.
Notes
For a spicy kick, add diced jalapeños or a dash of hot sauce to the cheese sauce.
To make it a complete meal, mix in cooked chicken, broccoli, or bacon before baking.