Description
This creamy and comforting Mac and Cheese Casserole features tender elbow macaroni enveloped in a rich, cheesy sauce made from sharp cheddar, mozzarella, and Parmesan cheeses, topped with a crispy, buttery breadcrumb crust baked to golden perfection. A classic American favorite, perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 12 oz (340g) elbow macaroni
Cheese Sauce
- 4 tbsp butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp Dijon mustard (optional)
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 3 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
Topping
- 1 cup breadcrumbs
- 2 tbsp butter, melted
- 1/4 cup Parmesan cheese, grated
- 1/2 tsp paprika
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente, usually about 8-10 minutes. Drain well and set aside.
- Make the Sauce: In a large saucepan over medium heat, melt 4 tablespoons of butter. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux without browning it.
- Add Milk and Cream: Gradually pour in the whole milk and heavy cream, whisking constantly until the mixture is smooth and thickened, about 5-7 minutes.
- Season the Sauce: Stir in the Dijon mustard, garlic powder, paprika, salt, and pepper to add depth of flavor.
- Add the Cheese: Remove the saucepan from heat. Add shredded sharp cheddar, mozzarella, and grated Parmesan cheese. Stir continuously until all cheeses have melted and the sauce is creamy.
- Combine Pasta and Sauce: Pour the cheese sauce over the cooked macaroni. Mix well to evenly coat the pasta. Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Prepare the Topping: In a small bowl, toss together breadcrumbs, melted butter, grated Parmesan, and paprika. Sprinkle this mixture evenly over the cheesy pasta in the baking dish.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Place the baking dish in the oven and bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Serve: Remove from the oven and let the casserole cool for about 5 minutes before serving to allow it to set slightly for easier portioning.
Notes
- For a lighter dish, consider using reduced-fat cheese or milk, though this may affect creaminess.
- Dry mustard powder can be used instead of Dijon mustard if desired.
- Breadcrumbs can be substituted with crushed crackers for a different texture.
- To make it vegetarian, ensure the cheese is free from animal rennet.
- Leftovers can be refrigerated up to 3 days; reheat covered in the oven to preserve moisture.
