Baked Mac and Cheese

Instructions

Step 1: Preheat oven to 350°F (175°C). Cook the elbow macaroni in salted boiling water until al dente, then drain and set aside.

Step 2: In a large saucepan, melt 4 tbsp butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.

Step 3: Gradually whisk in the milk and heavy cream, cooking until the sauce thickens, about 4-5 minutes.

Step 4: Stir in the cheddar, mozzarella, and Parmesan cheese until melted and smooth. Add garlic powder, paprika, salt, and pepper.

Step 5: Combine the cheese sauce with the cooked macaroni and pour into a greased 9×13-inch baking dish.

Step 6: In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over the mac and cheese.

Step 7: Bake for 20-25 minutes until the top is golden brown. Garnish with chopped parsley if desired and serve warm.

Storage Information

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) or in the microwave. To freeze, cool completely, wrap tightly, and freeze for up to 2 months.