Ingredients
Method
Preheat and prep
- Preheat your oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
Cook the pasta
- Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook until just al dente, about 1 minute less than the package directs. Drain and set aside.
Make the roux
- In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring constantly, until the mixture is lightly golden and bubbly, about 1 to 2 minutes.
Build the cheese sauce
- Slowly pour in the milk and cream while whisking continuously. Cook until the sauce thickens slightly, 4 to 6 minutes. Stir in the garlic powder, mustard powder, paprika, salt, and black pepper.
Melt the cheese
- Reduce the heat to low. Add the shredded cheddar, mozzarella, and Parmesan, stirring until completely melted and the sauce is smooth.
Combine
- Add the cooked macaroni to the cheese sauce and stir well to coat every piece.
Assemble the dish
- Pour the cheesy pasta into the prepared baking dish and spread it into an even layer.
Add topping (optional)
- In a small bowl, mix the panko breadcrumbs with melted butter and smoked paprika. Sprinkle this mixture evenly over the top of the pasta.
Bake
- Bake uncovered for 20 to 25 minutes, until the sauce is bubbly and the top is lightly golden. For a crunchier topping, switch the oven to broil and cook for 2 to 3 minutes more.
Rest and serve
- Let the mac and cheese rest for 5 to 10 minutes before serving to allow the texture to set.
Nutrition
Notes
For extra flavor, add caramelized onions or crumbled bacon before baking. Store leftovers in the fridge for up to 4 days; reheat in the oven or microwave with a splash of milk. To make ahead, assemble without the topping, refrigerate, then add breadcrumbs and bake just before serving. Avoid overcooking the pasta initially as it will continue to cook in the oven. Serve alongside roasted broccoli, grilled chicken, or ribs for a complete meal.
