Cheesy Creamy Baked Mac and Cheese

Ingredients

• 1 pound Elbow Macaroni (dry, broken into bite‑size pieces)
• 1 tablespoon Salt (for pasta water and seasoning sauce)
• 5 tablespoons Unsalted Butter (for roux, melted)
• 5 tablespoons All-Purpose Flour (sifted)
• 1 teaspoon Dry Mustard
• 1 teaspoon Onion Powder
• 1 teaspoon Garlic Powder
• ½ teaspoon Black Pepper (freshly ground)
• ¼ teaspoon Cayenne Pepper (optional for heat)
• 2 cups Whole Milk (preferably 2% or whole)
• 3 cups Heavy Cream (cold)
• 6 cups Shredded Cheese Mix (equal parts sharp cheddar, medium cheddar, and Monterey Jack; freshly grated)
• 1 cup Plain Panko Breadcrumbs
• 2 tablespoons Unsalted Butter (for topping) (melted)
• ½ teaspoon Paprika (for breadcrumb topping)

Instructions

1. Boil Pasta

   Fill a large pot halfway with water, add 1 tablespoon salt, and bring to a rolling boil over high heat.

   Time: PT5M

2. Cook Macaroni

   Add the elbow macaroni, stir constantly to prevent sticking, and cook al dente according to the package (about 6 minutes).

   Time: PT6M

3. Drain Pasta

   Drain the cooked pasta in a colander and set aside. Let it sit for a minute to steam off excess moisture.

   Time: PT2M

4. Make Roux

   Return the empty pot to medium heat, add 5 tablespoons unsalted butter and melt. Sprinkle in 5 tablespoons all‑purpose flour, whisk continuously for 1–2 minutes until lightly golden.

   Time: PT2M

5. Add Spices

   Stir in dry mustard, onion powder, garlic powder, black pepper, cayenne pepper, and a pinch of salt. Cook for about 30 seconds until fragrant.

   Time: PT1M

6. Incorporate Milk

   Slowly pour in 2 cups whole milk while whisking constantly to create a smooth base.

   Time: PT2M

7. Add Heavy Cream

   Gradually whisk in 3 cups cold heavy cream, continuing to stir to keep the mixture uniform.

   Time: PT2M

8. Simmer Sauce

   Bring the mixture to a gentle simmer, whisking constantly. After about 3 minutes the sauce will thicken and coat the back of a spoon.

   Time: PT3M

9. Season & Add Cheese

   Taste the sauce and adjust salt if needed. Reduce heat to low, then add 6 cups shredded cheese mix in three batches, stirring after each addition until fully melted.

   Time: PT5M

10. Combine Pasta and Sauce

    Turn off the heat, add the drained macaroni to the pot, and toss until every piece is evenly coated with the cheese sauce.

    Time: PT2M

11. Prepare Breadcrumb Topping

    In a small bowl, combine 1 cup plain panko, 2 tablespoons melted butter, and ½ teaspoon paprika. Mix until the crumbs are lightly coated.

    Time: PT3M

12. Assemble in Baking Dish

    Butter the 9×13‑inch baking dish. Spread half of the mac and cheese, sprinkle a handful of extra shredded cheese, add the remaining mac and cheese, top with the remaining cheese and the butter‑panko mixture.

    Time: PT5M

13. Bake

    Place the dish in a pre‑heated oven at 375°F and bake for 12 minutes, or until the top is golden and the cheese is bubbling.

    Time: PT12M

    Temperature: 375°F

14. Rest & Serve

    Remove from the oven and let the casserole rest for 5 minutes before serving. This allows the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

560

Protein

20g

Carbohydrates

45g

Fat

30g

Fiber

2g