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Baked Mac and Cheese


Baked Mac and Cheese



  • 1 lb (450g) elbow macaroni
  • 1/4 cup (60g) unsalted butter
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (960ml) milk
  • 2 cups (240g) shredded sharp cheddar cheese
  • 1 cup (120g) shredded mozzarella cheese
  • 1 cup (120g) shredded Parmesan cheese
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika (optional)
  • 1 cup (120g) breadcrumbs (optional)


  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish or a large cast-iron skillet.
  2. Cook the Macaroni:
    • Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
  3. Make the Cheese Sauce:
    • In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes, until the mixture is bubbly and light golden.
    • Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, whisking frequently, until the mixture thickens, about 5-7 minutes.
    • Reduce the heat to low and add the shredded cheddar, mozzarella, and Parmesan cheeses. Stir until the cheeses are fully melted and the sauce is smooth. Season with salt, pepper, garlic powder, onion powder, and paprika (if using).
  4. Combine Macaroni and Cheese Sauce:
    • Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated with the sauce.
  5. Bake:
    • Pour the macaroni and cheese into the prepared baking dish or skillet. If desired, sprinkle breadcrumbs evenly over the top for a crispy topping.
    • Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
  6. Serve:
    • Remove from the oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy baked mac and cheese!

This baked mac and cheese is sure to be a hit with everyone! Enjoy!

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