Description
This Ultimate Creamy Baked Mac and Cheese recipe features perfectly cooked elbow macaroni enveloped in a rich, velvety cheese sauce made with sharp cheddar and mozzarella. Enhanced with garlic and onion powders and baked to a golden, bubbly finish, this dish is the epitome of comforting, cheesy goodness perfect for family dinners or special occasions.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Cheese Sauce
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 3 cups heavy cream
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Topping (Optional)
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and for easy cleanup.
- Cook the pasta: Boil the elbow macaroni according to package directions until al dente, then drain thoroughly and set aside for later use.
- Make the roux: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes while stirring constantly to form a smooth roux, which will thicken the sauce.
- Add heavy cream: Slowly pour in the heavy cream while continuously stirring to avoid lumps. Continue stirring until the sauce thickens to a creamy consistency.
- Season the sauce: Mix in garlic powder, onion powder, salt, and black pepper to build layers of flavor in your cheese sauce.
- Melt the cheese: Add the shredded sharp cheddar and mozzarella cheeses into the sauce, stirring continuously until all cheese is fully melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce, stirring until each piece is thoroughly coated. Pour this mixture evenly into the prepared baking dish.
- Add topping and bake: If desired, sprinkle breadcrumbs evenly over the top for a crunchy crust. Bake uncovered in the preheated oven for 20-25 minutes until the top is golden brown and the cheese mixture is bubbling.
Notes
- For a lighter option, substitute heavy cream with whole milk and reduce butter slightly.
- Using a mix of cheeses enhances flavor depth; feel free to add Parmesan or Gruyère.
- Breadcrumb topping is optional but adds a delightful crunch and texture contrast.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
- For a gluten-free version, use gluten-free pasta and gluten-free flour or cornstarch for the roux.
