Description
A creamy, cheesy, and comforting baked macaroni and cheese recipe passed down from Tini’s kitchen—perfect for family dinners or potlucks.
Ingredients
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