- 12 oz Elbow macaroni can use any macaroni of choice
- 4 tbsp Unsalted butter
- 4 tbsp All-purpose flour
- 3 cups Whole milk warmed
- 1 cup Heavy cream
- 3 cups Cheddar cheese, sharp shredded
- 1 cup Mozzarella cheese shredded
- 1/2 tsp Salt optional
- 1/2 tsp Black pepper grounded
- 1/2 tsp Paprika
- 1/4 tsp Garlic powder optional
- 1 cup Panko breadcrumbs
- 2 tbsp Butter melted
- 1/4 cup Parmesan cheese grated
- 1/2 tsp Parsley dried, optional for garnish
Preheat Oven Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or casserole pan. Cook the PastaBring a large pot of salted water to a boil. Add macaroni and cook for 1–2 minutes less than the package directions (it will continue cooking in the oven). Drain and set aside. Make the Cheese SauceIn a large saucepan, melt butter over medium heat. Stir in flour and whisk for 1 minute to create a smooth paste (roux). Slowly add the milk and cream while whisking continuously to prevent lumps. Cook until the sauce thickens, about 3–5 minutes. Add Cheese and SeasoningRemove from heat and stir in cheddar and mozzarella cheeses until melted and smooth. Add salt, pepper, paprika, and garlic powder. Adjust seasonings to taste. Combine with PastaAdd the drained macaroni to the cheese sauce and mix until evenly coated. Prepare the Crispy ToppingIn a small bowl, mix panko breadcrumbs with melted butter and Parmesan cheese. Assemble and BakePour the macaroni mixture into the prepared baking dish. Sprinkle the breadcrumb topping evenly over the top. Bake uncovered for 20–25 minutes, or until golden brown and bubbling around the edges. Cool and ServeLet the mac & cheese rest for 5 minutes before serving. Sprinkle with parsley if desired.