This Old-Fashioned Baked Macaroni and Cheese is the epitome of comfort food. With a creamy, velvety cheese sauce, a generous amount of pasta, and a crispy, golden breadcrumb topping, it’s a dish that will remind you of family gatherings and cozy nights at home. This recipe combines the best of both worlds—rich and indulgent inside, and wonderfully crispy on the outside. Let’s dive into making this delicious classic from scratch!
Ingredients:
For the Pasta:
- 1 lb elbow macaroni (or your preferred pasta shape)
- Salt, for water
For the Cheese Sauce:
- 4 cups shredded sharp cheddar cheese
- 2 cups shredded mozzarella cheese (for extra creaminess)
- 1/2 cup grated Parmesan cheese
- 3 cups whole milk (or heavy cream for extra richness)
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon garlic powder (optional for extra flavor)
- 1/2 teaspoon onion powder (optional for extra flavor)
- 1/2 teaspoon mustard powder (adds depth to the flavor, optional)
- Salt and freshly ground black pepper, to taste
For the Topping:
- 1 cup panko breadcrumbs (or regular breadcrumbs for a finer texture)
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon paprika (for color and a slight smoky flavor)
- 2 tablespoons chopped parsley (optional, for garnish)
Equipment:
- Large pot for boiling pasta
- Medium saucepan for making the cheese sauce
- 9×13-inch baking dish
- Whisk and spatula
- Oven and stove