Description

There’s nothing quite as comforting as a dish of bubbling mac and cheese fresh from the oven. This creamy mac and cheese bake combines a velvety cheese sauce with perfectly cooked pasta and a golden, crispy topping. It’s ideal for family dinners, potlucks, or cozy weekends when you crave something rich, hearty, and nostalgic. Inspired by classic homemade versions passed down through generations, this recipe delivers the ultimate balance of creaminess and crunch that everyone at the table will love.

Ingredients

Scale

1 pound elbow macaroni (or other short pasta)
Salt, for boiling water
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
4 cups whole milk (warm)
1 cup heavy cream
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder (optional)
Salt and black pepper, to taste
3 cups shredded sharp cheddar cheese
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1 cup shredded cheddar cheese (for topping)
½ cup panko breadcrumbs (optional)
1 tablespoon melted butter

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente, about 1–2 minutes less than the package suggests. Drain and set aside.
In a large saucepan over medium heat, melt the butter. Whisk in the flour to form a roux, cooking for 1–2 minutes to eliminate the raw flour taste.
Gradually add the warm milk and cream while whisking continuously until the mixture thickens and coats the back of a spoon.
Season with garlic powder, onion powder, mustard powder (if using), salt, and pepper. Reduce the heat to low.
Add the cheddar, mozzarella, and Parmesan cheeses gradually, stirring until smooth and creamy. Taste and adjust the seasoning as needed.
Add the cooked pasta to the cheese sauce, stirring gently until the pasta is fully coated.
Pour the mixture into the prepared baking dish, spreading evenly.
In a small bowl, combine the remaining cheddar cheese with the panko breadcrumbs and melted butter. Sprinkle evenly over the top.
Bake for 25–30 minutes, until the top is golden brown and bubbling.
Allow the dish to rest for 5–10 minutes before serving.

Notes

Slightly undercook the pasta before baking to avoid mushiness.
Use freshly shredded cheese for the best melting texture and flavor.
Mix cheese varieties for depth — cheddar for sharpness, mozzarella for stretch, and Parmesan for richness.
To make ahead, assemble the dish up to one day early, cover, and refrigerate until ready to bake.
Leftovers can be reheated with a splash of milk to restore creaminess.
For added crunch, substitute crushed crackers for breadcrumbs on top.

Prep Time: 15 minutes
Cook Time: 30 minutes