Creamy Baked Mac and Cheese
Ingredients:
1 lb (450g) elbow macaroni
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
4 cups whole milk
4 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for a hint of heat)
1 cup breadcrumbs (for topping, optional)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Cook the Macaroni:
Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat.
Stir in the flour to create a roux, cooking for about 1-2 minutes until it's a pale golden color.
Gradually whisk in the milk, ensuring there are no lumps.
Cook the sauce, stirring continuously, until it thickens (about 5-7 minutes).
Stir in the Dijon mustard, salt, black pepper, and cayenne pepper.
Add the shredded cheddar, mozzarella, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
Combine Macaroni and Cheese Sauce:
Add the cooked macaroni to the cheese sauce, stirring until the macaroni is evenly coated.
Bake in a Casserole Dish:
Transfer the mac and cheese mixture to a greased baking dish.
If you like a crunchy top, sprinkle breadcrumbs evenly over the mac and cheese.
Bake:
Bake in the preheated oven for 25-30 minutes or until the top is golden and the edges are bubbling.
Serve and Enjoy:
Allow the baked mac and cheese to cool for a few minutes before serving.
Spoon out a generous serving and savor the creamy, cheesy goodness!
Feel free to customize this recipe by adding extras like crispy bacon, sautéed onions, or a dash of hot sauce for an extra kick. This foolproof baked mac and cheese is sure to become a family favorite!
XO,
Marie