Ingredients
Scale
- 8 oz (225 g) elbow macaroni
- 2 cups (500 ml) whole milk
- 2 cups (200 g) shredded sharp cheddar cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/4 cup (30 g) grated Parmesan cheese
- 2 tablespoons (30 g) unsalted butter
- 2 tablespoons (15 g) all-purpose flour
- 1/2 teaspoon (2 g) salt
- 1/4 teaspoon (1 g) black pepper
- 1/4 teaspoon (1 g) garlic powder
- 1/4 teaspoon (1 g) paprika
- 1 cup (100 g) breadcrumbs
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to the package instructions until al dente, then drain.
- In a saucepan over medium heat, melt the butter and whisk in the flour. Cook for 1 minute.
- Gradually add the milk, stirring constantly until the mixture thickens.
- Remove from heat and stir in the cheddar, mozzarella, and Parmesan until melted.
- Add the salt, pepper, garlic powder, and paprika to the cheese sauce.
- Toss the cooked macaroni in the cheese sauce until well coated.
- Transfer the mixture to a greased baking dish and sprinkle breadcrumbs on top.
- Bake for 20 minutes or until the top is golden brown and crispy.
- Let it sit for a few minutes before serving.
Notes
- For extra creaminess, use more cheese.
- Try adding cooked bacon or vegetables for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: baked mac and cheese, comfort food, cheesy pasta