Description
Classic baked macaroni and cheese featuring a creamy cheese sauce made from cheddar, mozzarella, and Parmesan cheeses, topped with a crispy buttery panko breadcrumb crust. This comforting casserole is perfect for a hearty family meal or potluck dish.
Ingredients
Scale
Pasta
- 1 pound elbow macaroni
Cheese Sauce
- 5 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
Topping
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter
- 1 teaspoon dried parsley (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 3-quart baking dish and set aside to ensure the macaroni and cheese won’t stick during baking.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente according to package instructions, then drain thoroughly to prepare for mixing with sauce.
- Melt Butter: In a medium saucepan over medium heat, melt the 5 tablespoons of unsalted butter to begin the roux base for the cheese sauce.
- Make Roux: Add the all-purpose flour to the melted butter, stirring constantly for about 1 minute to cook out the raw flour taste and form a roux.
- Add Milk: Slowly pour in the milk while whisking continuously to prevent lumps. Continue whisking until the sauce thickens, around 4-5 minutes, forming a creamy base.
- Add Cheese: Reduce the heat to low and stir in the shredded cheddar, mozzarella, and grated Parmesan cheeses. Continue stirring until all cheeses melt into a smooth sauce.
- Season Sauce: Season the cheese sauce with salt, black pepper, and cayenne pepper (if using) to enhance the flavor profile.
- Combine Pasta and Sauce: Add the cooked macaroni to the cheese sauce, stirring well to coat each piece evenly in the creamy mixture.
- Transfer to Baking Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out evenly.
- Prepare Topping: In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter to create a deliciously crunchy topping.
- Top and Bake: Sprinkle the buttered breadcrumb mixture evenly over the macaroni and cheese. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and cheese is bubbly.
- Cool and Garnish: Remove from the oven and let it cool for a few minutes to set. Garnish with dried parsley for a fresh, vibrant touch before serving.
Notes
- For a spicier dish, increase the cayenne pepper slightly according to taste.
- You can substitute whole milk with 2% milk for a lighter version.
- For a gluten-free option, use gluten-free flour and gluten-free panko breadcrumbs.
- Make ahead: Assemble the dish and refrigerate before baking; add extra baking time if baking straight from the refrigerator.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven for best texture.
