Ingredients
- 1 pound (450 g) elbow macaroni (or any pasta you like)
- 4 tablespoons (55 g) unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups (950 ml) whole milk (warm)
- 1 cup (240 ml) heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 2 cups (200 g) sharp cheddar cheese, shredded
- 1 cup (100 g) mozzarella cheese, shredded
- ½ cup (50 g) Parmesan cheese, grated
For topping (optional, crunchy finish):
- 1 cup (100 g) breadcrumbs (panko works great)
- 2 tablespoons butter, melted
- ½ teaspoon garlic powder
- ¼ cup Parmesan cheese
Instructions
- Cook pasta
- Boil macaroni in salted water until al dente.
- Drain and set aside.
- Make the cheese sauce
- In a large saucepan, melt butter over medium heat.
- Add flour and whisk for 1–2 minutes to form a roux.
- Slowly pour in warm milk and cream, whisking constantly until smooth and thickened (about 5–6 minutes).
- Season with salt, pepper, and paprika.
- Add cheeses
- Remove from heat and stir in cheddar, mozzarella, and Parmesan until melted and creamy.
- Combine pasta and sauce
- Mix cooked macaroni into the cheese sauce until fully coated.
- Prepare topping (optional but delicious)
- Mix breadcrumbs, melted butter, garlic powder, and Parmesan.
- Bake
- Transfer mac and cheese into a greased baking dish.
- Sprinkle breadcrumb topping evenly.
- Bake at 375°F (190°C) for 20–25 minutes until golden and bubbly.
- Serve hot & creamy 🥄