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Crispy Creamy Baked Homemade Macaroni and Cheese Easy Recipe

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A comforting baked macaroni and cheese with a crispy golden crust and a velvety, cheesy center, made with simple pantry staples and a blend of sharp cheddar, mozzarella, and Parmesan cheeses.

Ingredients

Scale
  • 12 ounces elbow macaroni, cooked al dente
  • 2 cups shredded sharp cheddar cheese (about 8 ounces)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • ½ cup grated Parmesan cheese (about 2 ounces)
  • 4 tablespoons unsalted butter (56 g)
  • ¼ cup all-purpose flour (32 g)
  • 3 cups whole milk (720 ml), warmed
  • ½ cup small-curd cottage cheese, well-drained (optional)
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and freshly ground black pepper to taste
  • 1 cup panko breadcrumbs (about 100 g)
  • 2 tablespoons olive oil or melted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your baking dish with butter or nonstick spray to prevent sticking.
  2. Cook the elbow macaroni in a large pot of salted boiling water according to package instructions until just al dente (about 7-8 minutes). Drain and set aside.
  3. In a medium saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in ¼ cup of all-purpose flour and stir continuously for about 2 minutes until pale golden and nutty-smelling.
  4. Gradually whisk in 3 cups of warmed whole milk, a little at a time, whisking constantly until the sauce thickens and coats the back of a spoon (5-7 minutes).
  5. Lower the heat and stir in 2 cups shredded sharp cheddar, 1 cup shredded mozzarella, and ½ cup grated Parmesan until melted and combined. Add ½ cup cottage cheese if using and stir to blend.
  6. Season the sauce with 1 teaspoon Dijon mustard, ½ teaspoon garlic powder, ½ teaspoon onion powder, salt, and freshly ground black pepper to taste.
  7. Transfer the cooked macaroni to a large bowl. Pour the cheese sauce over the pasta and gently fold until evenly coated.
  8. In a small bowl, toss 1 cup panko breadcrumbs with 2 tablespoons melted butter or olive oil and a sprinkle of Parmesan.
  9. Pour the macaroni and cheese mixture into the prepared baking dish and spread evenly. Sprinkle the breadcrumb mixture evenly over the top.
  10. Bake uncovered for 25-30 minutes or until the topping is golden brown and crispy and the cheese sauce bubbles around the edges.
  11. Let it rest for about 5 minutes before serving.

Notes

Do not overcook the pasta; al dente is best as it will continue cooking in the oven. Warm the milk before adding to the roux to avoid lumps. Toss breadcrumbs in melted butter or olive oil before topping for a crunchy crust. If topping browns too quickly, cover loosely with foil halfway through baking. Freshly shredded cheese melts better than pre-shredded. You can substitute cottage cheese with Greek yogurt or omit it.

Nutrition

Keywords: macaroni and cheese, baked mac and cheese, creamy mac and cheese, crispy topping, comfort food, easy dinner, homemade mac and cheese

Find it online: https://flurpchef.com/crispy-creamy-baked-homemade-macaroni-and-cheese-easy-recipe/