Description
My Best Baked Mac and Cheese is creamy, cheesy, and baked to golden perfection. Perfect for family dinners or cozy nights in, this recipe combines sharp cheddar, mozzarella, and Parmesan with tender pasta, topped with a buttery breadcrumb crust.
Ingredients
Scale
- 400g elbow macaroni
- 50g unsalted butter
- 50g all-purpose flour
- 800ml whole milk, warmed
- 200g sharp cheddar cheese, grated
- 100g mozzarella cheese, grated
- 50g Parmesan cheese, grated
- 1 tsp Dijon mustard
- ½ tsp smoked paprika (optional)
- Salt and freshly ground black pepper
- 100g breadcrumbs
- 2 tbsp butter, melted
Instructions
- Preheat oven to 190°C (375°F).
- Cook pasta in salted boiling water until al dente. Drain.
- Melt butter, add flour, whisk 2–3 minutes.
- Gradually add warm milk, whisk until thickened.
- Stir in cheeses, Dijon, paprika, salt, and pepper.
- Fold in pasta. Pour into greased dish.
- Mix breadcrumbs with melted butter; sprinkle on top.
- Bake 25–30 minutes until golden and bubbly.
- Cool 5 minutes before serving.
Notes
Warm milk prevents sauce lumps. Grate cheese yourself for smooth melting. Add crispy bacon or caramelized onions for variation. Assemble ahead of time and refrigerate before baking.
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg