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Golden baked macaroni and cheese with a crisp breadcrumb topping and creamy cheddar pasta

Creamy Baked Macaroni and Cheese with Cheddar

Baked macaroni and cheese with a creamy cheddar-mozzarella sauce and crisp panko topping.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz (450g) Elbow Macaroni or Cavatappi
  • 4 cups Sharp Cheddar Cheese freshly grated
  • 2 cups Mozzarella Cheese freshly grated
  • 1/2 cup Unsalted Butter
  • 1/2 cup All-purpose Flour
  • 4 cups Whole Milk warmed
  • 1/2 tsp Ground Nutmeg
  • 1 tsp Garlic Powder
  • 1/2 tsp Smoked Paprika
  • Salt and Black Pepper to taste
  • 1/2 cup Panko Breadcrumbs (for topping)
  • 1 tbsp Fresh Parsley chopped

Equipment

  • 9 x 13-inch baking dish
  • Large pot
  • Saucepan
  • Whisk
  • Colander

Method
 

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Boil the pasta in salted water for 2 minutes less than the package instructions (al dente). Drain and set aside.
  3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until bubbling but not browned.
  4. Gradually whisk in the warm milk, a little at a time, until the sauce is smooth and thickened.
  5. Remove the saucepan from the heat. Stir in the nutmeg, garlic powder, smoked paprika, salt, and pepper.
  6. Add 3 cups of the Cheddar and all of the Mozzarella to the sauce. Stir until completely melted and smooth.
  7. Fold the cooked pasta into the cheese sauce until evenly coated.
  8. Pour the mixture into the prepared baking dish. Top with the remaining 1 cup of Cheddar and the panko breadcrumbs.
  9. Bake for 20-25 minutes until the top is golden brown and the sauce is bubbling.
  10. Garnish with fresh parsley and let it rest for 5 minutes before serving.

Notes

Use freshly grated cheese and remove sauce from heat before adding it. Cook pasta just shy of al dente. Stand 5–10 minutes before serving.