Description
Great for holidays, weeknights, or potlucks, this classic baked mac and cheese is creamy, cheesy, and topped with golden breadcrumbs.
Ingredients
Scale
- 1 lb elbow macaroni
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 cups milk
- 1 cup heavy cream
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 1/2 tsp mustard powder
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- Chopped parsley for garnish (optional)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook pasta until al dente. Drain and set aside.
- In a saucepan, melt butter and whisk in flour. Cook 1 minute to make a roux.
- Whisk in milk and cream. Simmer until thickened. Stir in mustard, garlic, salt, and pepper.
- Stir in cheeses until melted. Fold in pasta.
- Pour into baking dish and top with breadcrumbs.
- Bake 20–25 minutes until golden and bubbly. Let rest 5 minutes before serving.
Notes
- Use a blend of cheeses for richer flavor.
- Add butter to breadcrumbs for extra crunch.
- Make ahead and refrigerate before baking.
- Reheat with a splash of milk to restore creaminess.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 6g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 90mg