Description
Classic baked mac and cheese is the ultimate comfort food — creamy, cheesy, and cozy, topped with a crunchy breadcrumb topping. It's quick and easy too.
Ingredients
Breadcrumb Topping:
- 2 tablespoons unsalted butter
- 1 cup panko breadcrumbs
- 1 clove garlic, minced
- 1/8 teaspoon paprika
- 1/4 teaspoon salt
Macaroni and Cheese:
- 1 + 1/2 cups (about 1/2 pound) elbow macaroni pasta, uncooked
- 1/3 cup unsalted butter
- 4 + 1/2 tablespoons all-purpose flour
- 2 + 1/2 cups milk
- 1/2 tablespoon mustard powder
- 2 cups sharp cheddar cheese, grated
- 1/3 cup fresh Parmesan cheese, grated
- 1/4 cup mozzarella cheese, grated
Instructions
For the breadcrumb topping:
- In a large skillet, melt the butter on medium heat. Add panko breadcrumbs and garlic. Stir and cook for about 5 minutes until the breadcrumbs turn golden brown.
- Transfer into a small bowl and mix in the paprika and salt. Set aside.
For the macaroni and cheese:
- Preheat the oven to 350°F.
- Bring a large pot of salted water to a boil over medium high heat. Add macaroni pasta and cook just until it hits al dente, about 6-8 minutes (you want it slightly undercooked as it will cook further when baked). Drain well, rinse with cold water, and set aside.
- In a large saucepan melt the butter over medium heat. Whisk in the flour to make a roux. Stir constantly for about 1-2 minutes until roux is light and golden.
- Gradually add in milk, whisking constantly to incorporate. The sauce will thicken and clump in the beginning but once you add in more milk, it will smoothen out again.
- Add in cheddar cheese, Parmesan cheese and mozzarella cheese and reduce the heat to low. Add in the mustard powder and stir until cheese has melted.
- Add in cooked macaroni and stir together to fully coat with the cheese sauce.
- Transfer the macaroni into a 2.5 quart casserole dish (or an 8-inch square casserole dish). Sprinkle the panko breadcrumb topping evenly on top.
- Bake for 30 minutes until bubbly and golden brown. Let cool down for 5 minutes before serving.
Notes
No bake option: If you really cannot wait the extra 30 minutes it takes to bake, you can skip the baking part entirely. Just cook the pasta fully to al dente. Although I highly recommend baking it! The baking process makes the breadcrumb topping extra crunchy, while locking the flavour inside and thickens up the sauce to make it extra creamy and full.
How to store: Keep leftover baked macaroni and cheese for up to 2-3 days in an airtight container or wrap the casserole pan tightly with plastic cling wrap or aluminum foil. Let the mac and cheese cool to room temperature before covering and storing.
How to freeze: This mac and cheese is also freezer-friendly before or after baking. Store it an airtight container or wrap the casserole pan tightly with plastic cling wrap and aluminum foil. It will last in the freezer for up to 2 months.
How to reheat: If refrigerator, reheat in a 350 F preheated oven for 15-20 minutes until warmed through. If frozen, reheat in a 350 F preheated oven for 45 minutes to an hour until warmed through. Cover with aluminum foil if you notice the top is browning too much when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Baked
- Cuisine: American