Baked Mac and Cheese Creamy (Recipe for Printing)
Rich, cheesy oven-baked macaroni with a crunchy panko topping and three types of cheese.
# What You Need:
→ Pasta
01 -
12 ounces elbow macaroni
→ Cheese
02 -
3 cups shredded sharp cheddar cheese
03 -
1 cup shredded mozzarella cheese
04 -
1/2 cup grated Parmesan cheese
→ Dairy and Fat
05 -
1/4 cup unsalted butter
06 -
3 cups whole milk
→ Dry Goods
07 -
1/4 cup all-purpose flour
08 -
1 cup panko breadcrumbs
→ Seasonings
09 -
1/2 teaspoon salt
10 -
1/2 teaspoon black pepper
11 -
1/2 teaspoon paprika
# How to Make It:
01 -
Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or non-stick spray.
02 -
In a large saucepan, melt unsalted butter over medium heat. Whisk in all-purpose flour and cook for 1 to 2 minutes until mixture turns pale golden, stirring constantly.
03 -
Gradually add whole milk in a slow stream while whisking, then continue stirring over medium heat until sauce thickens, about 5 minutes. Stir in salt, black pepper, and paprika until incorporated.
04 -
Remove saucepan from heat and add 2 cups shredded cheddar, mozzarella, and Parmesan. Stir until cheeses melt and sauce becomes smooth.
05 -
Mix cooked elbow macaroni into the cheese sauce until evenly coated, then transfer mixture to prepared baking dish. Top evenly with remaining 1 cup cheddar and sprinkle panko breadcrumbs over the surface.
06 -
Bake in preheated oven for 30 to 45 minutes or until top is golden and pasta is heated through. Allow to rest 5 minutes before serving.
# Extra Tips:
01 -
For extra crispness, drizzle melted butter over panko topping before baking.