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Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook pasta according to package directions until just al dente. Drain and set aside.
- Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute until lightly golden.
- Add milk and cream: Gradually whisk in the milk and cream, stirring constantly to avoid lumps. Bring to a simmer and cook until thickened (about 3–5 minutes).
- Season and add cheese: Stir in salt, pepper, garlic powder, and mustard powder. Add 2½ cups of cheddar, all the mozzarella, and the Parmesan. Stir until melted and smooth.
- Combine with pasta: Add the cooked pasta to the cheese sauce and mix until evenly coated.
- Assemble and top: Pour into the prepared baking dish. Sprinkle the remaining ½ cup cheddar on top. For a crispy topping, combine breadcrumbs with melted butter and sprinkle over the top.
- Bake for 20–25 minutes, or until golden and bubbling.
- Let cool slightly before serving to allow the cheese to set.
Tips for the Creamiest Mac and Cheese:
- Use freshly shredded cheese for the smoothest melt—pre-shredded varieties often contain anti-caking agents that can make the sauce grainy.
- Don’t overbake: Too long in the oven can dry out the sauce. Bake just until bubbly and lightly golden.
- Add a dash of hot sauce or a pinch of cayenne for a mild kick.
Variations to Try:
- Smoky: Add smoked gouda or a bit of cooked bacon.
- Veggie boost: Stir in roasted broccoli or spinach.
- Crunchy top: Swap breadcrumbs for crushed Ritz crackers or panko.
Final Thoughts
This creamy baked mac and cheese is everything you want in a comfort food classic: rich, flavorful, and perfectly gooey with a crispy golden top. It’s simple enough for a weeknight but special enough for celebrations.
Once you make it from scratch, you may never go back to the boxed version again.
Would you like a stovetop-only version or a one-pot shortcut? I can help with those too!
