Ingredients:
1 lb elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups milk
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup panko breadcrumbs
2 tablespoons melted butter
Directions:
Preheat your oven to 350°F (175°C). Cook the macaroni according to package directions until al dente, then drain and set aside.
In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until bubbly and slightly golden.
Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens and starts to bubble.
Reduce the heat to low and add the cheddar, mozzarella, and Parmesan cheeses. Stir until the cheeses are completely melted and the sauce is smooth.
Season with salt, pepper, paprika, garlic powder, and onion powder. Mix well.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is fully coated.
Pour the macaroni and cheese into a greased 9×13-inch baking dish.
In a small bowl, combine the panko breadcrumbs with melted butter, then sprinkle evenly over the macaroni and cheese.
Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 450 kcal | Servings: 8 servings
Creamy and Cheesy Baked Macaroni
