Here’s a delicious and creamy baked mac and cheese recipe for you to try:
Ingredients:
For the pasta:
1 lb elbow macaroni (or any pasta of your choice)
For the cheese sauce:
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
3 cups whole milk (warmed)
1 cup heavy cream
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon mustard powder (optional, but adds great flavor)
Salt and pepper to taste
A pinch of cayenne pepper (optional for a little kick)
For the topping:
1 cup panko breadcrumbs
2 tablespoons unsalted butter (melted)
1/2 cup grated Parmesan cheese
Fresh parsley (optional, for garnish)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Cook the pasta: Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions, but stop cooking 1-2 minutes before it’s fully al dente (since it will cook a bit more in the oven). Drain and set aside.
Make the cheese sauce:
