Description
Indulge in the ultimate comfort food with this Best Baked Mac and Cheese recipe. Creamy, cheesy, and perfectly seasoned, this dish is sure to become a family favorite.
Ingredients
Units
Scale
For the Macaroni:
- 10 oz elbow macaroni
For the Cheese Sauce:
- 1/4 cup unsalted butter (56g)
- 3 tbsp all-purpose flour
- 3 cups whole milk (720g)
- 1 cup heavy cream (240g)
- 1/4 cup cream cheese, room temperature (4 oz or 113g)
- 1/2 to 1 teaspoon salt
- 1/2 to 1 teaspoon black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp onion powder
- 1 cup each of shredded cheddar cheese, Gruyère cheese, and mozzarella cheese for the cheese sauce
- 1/2 cup each of shredded cheddar cheese, Gruyère cheese, and mozzarella cheese for layering
- 1 tbsp chopped fresh parsley
Instructions
- Preheat oven to 350F (conventional): Boil the macaroni following box instructions to reach al dente. Strain and set aside.
- Shred the cheeses and set aside, keeping the cheeses for the sauce separate from the cheeses for layering.
- Melt the butter in a nonstick pan at medium heat. Add flour and mix until golden and fragrant. Then add salt and spices, and stir for one minute.
- Add the milk, cream, and cream cheese. Whisk to combine and cook until the mixture boils. Turn off the heat.
- Add 1 cup each of the shredded cheeses, a little at a time, and stir until melted.
- Add the boiled macaroni and stir. Taste and adjust seasoning.
- Layer the Mac and Cheese in a casserole dish, alternating with shredded cheeses. Finish with cheese on top.
- Garnish with parsley and paprika. Bake for 15-20 minutes, then broil until golden.
- Serve and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 75mg