Creamy Baked Mac and Cheese (Print Version)

Creamy baked macaroni with three melted cheeses and a golden buttery breadcrumb topping — pure comfort on a plate.

# What You'll Need:

→ Pasta

01 - 2 cups elbow macaroni

→ Cheese Sauce

02 - 2 cups whole milk
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 ½ cups sharp cheddar cheese, grated
06 - ½ cup mozzarella cheese, grated
07 - ¼ cup parmesan cheese, grated
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - ¼ teaspoon mustard powder

→ Topping

11 - ½ cup breadcrumbs
12 - 2 tablespoons butter, melted
13 - 2 tablespoons parmesan cheese, grated

# How to Make It:

01 - Preheat the oven to 350°F. Grease a medium baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Cook the elbow macaroni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a saucepan over medium heat, melt 2 tablespoons of butter. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is foamy and pale but not browned.
04 - Gradually pour in the whole milk while whisking continuously to prevent lumps from forming. Continue cooking and stirring for about 5 minutes until the sauce thickens enough to coat the back of a spoon.
05 - Remove the saucepan from heat. Add the grated cheddar, mozzarella, and parmesan cheese, stirring until fully melted and smooth. Season with salt, black pepper, and mustard powder.
06 - Fold the drained macaroni into the cheese sauce, tossing gently until every piece is evenly coated.
07 - Pour the macaroni and cheese mixture into the prepared baking dish, spreading it out into an even layer.
08 - In a small bowl, combine the breadcrumbs with the melted butter. Sprinkle the mixture evenly over the macaroni. Top with the additional grated parmesan cheese.
09 - Bake for 20 to 25 minutes until the top is golden brown and the edges are bubbling. Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The three cheese blend creates a sauce so smooth and flavorful that you will never look at the boxed stuff again.
  • That crispy buttery breadcrumb topping adds a crunch that makes every bite satisfying.
  • It comes together in under an hour which means it is completely doable on a random Tuesday.
02 -
  • Add the cheese off the heat because boiling hot béchamel can cause the proteins to seize and leave you with a grainy separated sauce.
  • Grating your own cheese from a block is genuinely worth the extra two minutes because pre-shredded cheese is coated in anti-caking powder that prevents smooth melting.
03 -
  • The mustard powder trick is one of those small secrets that professional cooks use and it makes the cheese taste dramatically more complex without anyone guessing why.
  • If you want the crispiest topping imaginable, broil the dish for the last 2 minutes but watch it like a hawk because it goes from perfect to burnt in seconds.

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