Here’s a classic, creamy Baked Macaroni and Cheese — rich, cheesy, and baked until golden on top 🧀🍝
Baked Macaroni and Cheese
Ingredients
- 1 lb elbow macaroni
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups milk (warm)
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella or Colby Jack
- ½ cup grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
Optional Topping
- ½ cup breadcrumbs or crushed crackers
- 2 tablespoons melted butter
Instructions
- Preheat oven
- Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
- Cook the pasta
- Boil macaroni in salted water until just al dente. Drain.
- Make the cheese sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook 1–2 minutes.
- Slowly whisk in warm milk until smooth and thickened.
- Season with salt, pepper, and paprika.
- Stir in cheeses until melted and creamy.
- Combine
- Mix cooked macaroni with cheese sauce until fully coated.
- Assemble
- Pour into baking dish.
- Top with breadcrumbs mixed with melted butter (optional).
- Bake
- Bake 25–30 minutes until bubbly and lightly golden.
- Serve
- Let rest 5 minutes before serving.
Tips
- Use sharp cheddar for the best flavor.
- Don’t overcook the pasta — it will finish cooking in the oven.
- Add-ins: bacon bits, lobster, or jalapeños for extra flair.
If you want, I can also give you a Southern-style baked macaroni, extra creamy version with eggs, or no-bake stovetop mac and cheese.
