Creamy Baked Mac and Cheese
Rich and creamy mac and cheese baked to golden perfection with three cheeses and perfectly seasoned sauce.
Equipment
Ingredients
Main Ingredients
elbow pasta (dry)
300 g
unsalted butter (cold)
50 g
all-purpose flour (dry)
50 g
whole milk (cold)
600 ml
heavy cream (cold)
200 ml
garlic powder (dry)
1 tsp
onion powder (dry)
1 tsp
paprika (dry)
0.5 tsp
black pepper (dry)
0.5 tsp
salt (dry)
1 tsp
sharp cheddar (shredded)
200 g
mozzarella (shredded)
150 g
parmesan (grated)
50 g
parsley (fresh, chopped)
2 tbsp
Instructions
Cook the pasta
Cook the elbow pasta in salted water according to package directions until al dente, then drain and set aside.
Prepare the seasoning
Melt the butter in a large pan over medium heat, then add garlic powder, onion powder, paprika, salt, and black pepper.
Make the roux
Add flour to the seasoned butter and cook for 1-2 minutes, stirring constantly to create a smooth roux.
Create the cheese sauce
Slowly pour in the milk and heavy cream while whisking continuously until smooth. Cook until the sauce thickens.
Add the cheese
Add the shredded cheddar, mozzarella, and grated parmesan to the thickened sauce. Stir until all cheese is completely melted and the sauce is smooth.
Combine pasta and sauce
Add the cooked pasta to the cheese sauce and mix thoroughly until every piece is evenly coated.
Prepare for baking
Transfer the mac and cheese to a baking dish and top with additional cheese for a golden crust.
Bake the mac and cheese
Bake at 190°C for 20-25 minutes until the top is golden and bubbly.
Garnish and serve
Remove from oven and garnish with fresh chopped parsley before serving.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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