Welcome to our kitchen, where we celebrate the heartwarming essence of comfort food. Today, we’re excited to share our beloved recipe for Creamy Baked Macaroni and Cheese. This iconic dish holds a special place in our hearts, reminding us of cozy family gatherings and delightful potluck dinners. Prepare to be enchanted by the creamy texture, the rich flavors, and the gratifying simplicity of this classic mac and cheese.
Ingredients
- 2 cups (200g) elbow macaroni
- 1/4 cup (57g) unsalted butter
- 1/4 cup (32g) all-purpose flour
- 2 cups (475ml) milk (whole or 2%)
- 1 cup (240ml) heavy cream (or double cream for EU readers)
- 2 cups (200g) shredded cheddar cheese
- 1 cup (100g) shredded mozzarella cheese
- 1/2 cup (50g) grated Parmesan cheese
- 1 teaspoon (5g) Dijon mustard
- 1/2 teaspoon (2.5g) garlic powder
- 1/2 teaspoon (2.5g) onion powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking dish and set it aside.
- Cook the elbow macaroni in a large pot of salted boiling water until al dente. Drain the pasta and set it aside.
- In a saucepan over medium heat, melt the butter. Stir in the all-purpose flour and cook for 1-2 minutes, creating a roux.
- Slowly pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook until the mixture thickens, about 5 minutes.
- Reduce the heat to low and add the shredded cheddar, mozzarella, and grated Parmesan cheese. Stir until the cheeses melt into a smooth sauce.
- Add the Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well to incorporate the flavors.
- In the greased baking dish, combine the cooked macaroni and the cheese sauce, stirring gently to coat every noodle.
| 🌟 | For an extra layer of indulgence, top the macaroni and cheese with a sprinkle of breadcrumbs mixed with melted butter before baking. This adds a delightful crunch to every creamy bite! |
US Cup Measures:
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EU Metric Measures:
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