Description
This creamy baked mac and cheese is rich, cheesy, and indulgent, featuring a velvety cheese sauce with a golden breadcrumb topping. Perfect for family dinners, cozy nights, or special occasions.
Ingredients
Scale
- 400g elbow macaroni
- 50g unsalted butter
- 50g all-purpose flour
- 600ml whole milk
- 200ml double cream
- 200g sharp cheddar cheese, grated
- 100g mozzarella cheese, grated
- 50g Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 100g breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley, chopped (optional)
Instructions
- Preheat oven to 190°C (375°F).
- Cook pasta until al dente, drain and set aside.
- Melt butter in a saucepan and whisk in flour to make roux.
- Gradually add milk and cream, whisking until smooth.
- Stir in cheddar, mozzarella, and Parmesan until melted. Add mustard, paprika, salt, and pepper.
- Combine pasta with cheese sauce and pour into baking dish.
- Mix breadcrumbs with melted butter and sprinkle over top.
- Bake 25–30 minutes until golden and bubbling.
- Garnish with parsley and serve hot.
Notes
Use freshly grated cheese for a creamier texture. Store leftovers in the fridge up to 3 days. Reheat covered at 180°C (350°F) for 15–20 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 8g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg