Description
A creamy, cheesy, and comforting baked macaroni and cheese recipe passed down from Tini’s kitchen perfect for family dinners or potlucks.
Ingredients
Scale
- 1 lb elbow macaroni
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 3 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup seasoned breadcrumbs (optional, for topping)
Instructions
- 1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- 2. Cook macaroni in salted water until al dente, then drain and set aside.
- 3. In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to form a roux.
- 4. Gradually whisk in milk and cream. Cook, whisking constantly, until thickened (about 5 minutes).
- 5. Add salt, pepper, garlic powder, and paprika. Stir to combine.
- 6. Add cheddar, mozzarella, and Parmesan cheeses. Stir until melted and smooth.
- 7. Fold in cooked macaroni until fully coated.
- 8. Pour mixture into the prepared baking dish and spread evenly.
- 9. Sprinkle breadcrumbs over the top if using.
- 10. Bake for 25–30 minutes, until golden and bubbly.
- 11. Let sit for 5 minutes before serving.
Notes
- Use a mix of cheeses for a more complex flavor.
- For a crustier top, broil the dish for the last 2–3 minutes of baking.
- Can be made ahead and reheated in the oven or microwave.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 65mg
Keywords: mac and cheese, homemade, creamy, baked pasta