The Best Creamy Baked Mac and Cheese
Equipment
Ingredients
Pasta Base
elbow macaroni (dry)
450 g
Cheese Sauce
sharp cheddar cheese (shredded)
300 g
mozzarella cheese (shredded)
150 g
whole milk (room_temperature)
500 ml
unsalted butter (cubed)
60 g
all-purpose flour (dry)
45 g
salt
5 g
black pepper (ground)
2 g
garlic powder
3 g
Topping
parmesan cheese (grated)
50 g
panko breadcrumbs
50 g
Instructions
Cook the macaroni
Boil the elbow macaroni in salted water until al dente, then drain.
Prepare cheese sauce base
Melt butter in a saucepan, then whisk in flour to create a roux.
Make the sauce
Gradually whisk in milk and cook until the sauce thickens.
Add cheese to sauce
Remove from heat and stir in cheddar and mozzarella until melted and smooth.
Season the sauce
Season the cheese sauce with salt, pepper, and garlic powder.
Combine pasta and sauce
Mix the drained macaroni with the cheese sauce until well coated.
Prepare for baking
Transfer the mac and cheese to a baking dish and top with remaining cheese and breadcrumbs.
Bake until golden
Bake in preheated oven until the top is golden and bubbling.
Original recipe
Storage
Cover with foil when reheating in oven to prevent drying out
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