Creamy Baked Mac and Cheese
When it comes to comfort food, few dishes can compete with the warm, cheesy goodness of creamy baked mac and cheese. This classic has a special place in the hearts of food enthusiasts everywhere, and for a good reason. You can’t go wrong with blending tender pasta with a luscious, velvety cheese sauce that oozes with flavor in every bite.
I use a combination of 3 cheeses I have on hand whenever I make this recipe. Gouda, cheddar, gruyere, mozzarella, and monterey jack all work wonderfully for mac and cheese. Gouda and monterey jack have a creamy mild flavor, cheddar can add sharpness, and the gooeyness of mozzarella and gruyere will give you the desired cheese pull effect.
Elbow macaroni is the pasta of choice for this dish. It's the ideal shape to capture and hold onto the creamy cheese sauce. Cooked in a large pot to al dente perfection, the pasta retains just the right amount of bite, adding a pleasant contrast to the creamy sauce.
For the velvety cheese sauce I a large saucepan to create a roux—a buttery base that thickens the sauce and provides a luscious texture. Then milk is added gradually and continually whisked to thicken. I add onion powder, garlic powder, and paprika to for more flavor.
Once the pasta and cheese sauce have melded together, the mixture is transferred to a baking dish. I top the mac and cheese with a parmesan breadcrumb topping. A simple blend of breadcrumbs and melted butter with the nuttiness of parmesan forms a golden, crispy crust that's impossible to resist.
Finally when it’s fresh out of the oven, I top it with crispy fried onions and fresh parsley. Scoop out a generous portion onto your plate, and as you take that first bite, you'll experience a symphony of textures and flavors. The creamy cheese sauce envelops the pasta, while the breadcrumb topping provides a satisfying crunch. It's a dish that warms your soul and brings a smile to your face with every forkful.
Creamy Baked Mac and Cheese
Ingredients
- 2 cups macaroni pasta
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 3 cups milk
- 1 tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika
- 2 cups of mixed shredded cheeses (gouda, cheddar, gruyere, mozzarella, and monterey jack)
- salt and pepper to taste
- ⅓ cup crispy fried onions
- fresh parsley
- ⅓ cup freshly grated Parmigiano-Reggiano cheese
- 2 tbsp butter
- ½ cup panko breadcrumbs
- salt and pepper to taste
Instructions
- Preheat oven to 350°F. In a large pot of boiling salted water, cook the macaroni until al dente; drain well.
- In another large saucepan, melt the butter over low heat. Whisk in the flour until a paste forms. Gradually whisk in the milk until smooth. Bring the sauce to a boil over moderately high heat, whisking, until thickened. Season with onion powder, garlic powder and paprika.
- Off the heat, stir in the mixed shredded cheeses until melted. Season with salt and pepper to taste.
- Add the macaroni to the hot cheese sauce and stir to coat; transfer to a greased 9-by-13-inch glass or ceramic baking dish.
- Make the breadcrumb topping by melting 2 tbsp of butter. Add the bread crumbs and Parmigiano-Reggiano cheese. Sprinkle on top of mac and cheese.
- Bake in the over for 20 minutes and broil for 5 minutes or until golden brown.
- Top the mac and cheese with crispy french onions and fresh parsley. Serve and enjoy!
