Description
This Baked Mac and Cheese for Dinner is creamy, cheesy, and topped with a golden, crispy crust. Perfect for weeknight dinners or family gatherings, this comforting recipe combines elbow macaroni with a rich blend of cheddar, mozzarella, and parmesan cheeses, baked to perfection with a buttery breadcrumb topping.
Ingredients
Scale
- 400g elbow macaroni
- 50g unsalted butter
- 50g all-purpose flour
- 600ml whole milk
- 200g sharp cheddar cheese, grated
- 100g mozzarella cheese, grated
- 50g parmesan cheese, grated
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 100g breadcrumbs
- 2 tbsp melted butter for topping
Instructions
- Preheat oven to 190°C (375°F). Butter a 9×13-inch baking dish.
- Cook macaroni in salted water until al dente. Drain and set aside.
- Melt 50g butter in a saucepan. Whisk in flour for 1-2 min to form roux.
- Gradually add warmed milk, whisking until smooth and thickened.
- Remove from heat, stir in all cheeses, Dijon mustard, paprika, salt, and pepper.
- Combine macaroni with cheese sauce and pour into dish.
- Mix breadcrumbs with 2 tbsp melted butter, sprinkle on top.
- Bake 25-30 min until golden and bubbly. Rest 5 min before serving.
Notes
Mix cheeses for depth: cheddar, mozzarella, parmesan. Warm milk prevents lumps. Toast breadcrumbs for extra crunch. Make ahead up to 1 day; reheat in oven for best results.
Nutrition
- Serving Size: 1 plate
- Calories: 450
- Sugar: 6g
- Sodium: 550mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg