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- 8 ounces elbow macaroni - 2 cups sharp cheddar cheese, shredded - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 3 tablespoons unsalted butter - 3 tablespoons all-purpose flour - 3 cups milk - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon mustard powder - Salt and pepper, to taste - Optional: cayenne pepper, to taste - Optional: breadcrumbs for topping

Classic Homemade Macaroni and Cheese Bake

Discover the ultimate comfort food with this classic homemade macaroni and cheese bake! Perfectly creamy and rich, this recipe is simple enough for anyone to make, ensuring a taste far superior to store-bought versions. Enjoy the delightful blend of sharp cheddar, mozzarella, and Parmesan cheeses enveloping al dente elbow macaroni. Enhance your dish with optional spices or a crunchy breadcrumb topping for added texture. Ideal for family gatherings or cozy nights in, this macaroni and cheese is sure to satisfy everyone’s cravings. Try it today for a heartwarming meal that recalls nostalgic memories!

Ingredients
  

1 pound elbow macaroni

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon mustard powder (optional)

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for heat)

3 cups shredded sharp cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup breadcrumbs (preferably panko)

2 tablespoons olive oil

Fresh parsley, for garnish (optional)

Instructions
 

Cook the Pasta:

    Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (about 7-8 minutes). Drain and set aside.

      Make the Cheese Sauce:

        In a large saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1-2 minutes until golden and bubbly. Gradually pour in the milk while whisking constantly to prevent lumps. Continue to cook for about 5-7 minutes until the sauce thickens.

          Season the Sauce:

            Stir in garlic powder, onion powder, mustard powder (if using), salt, black pepper, and cayenne pepper. Mix well.

              Add the Cheese:

                Slowly add the shredded sharp cheddar and mozzarella cheeses to the sauce, stirring until the cheese is fully melted and the sauce is smooth.

                  Combine Pasta and Sauce:

                    In a large mixing bowl, combine the cooked macaroni with the cheese sauce. Stir until the pasta is evenly coated.

                      Prepare the Topping:

                        In a small bowl, mix the breadcrumbs with olive oil until evenly coated.

                          Assemble the Bake:

                            Preheat your oven to 350°F (175°C). Transfer the macaroni and cheese mixture into a greased 9x13-inch baking dish. Top with the remaining shredded cheddar cheese and sprinkle the breadcrumb mixture evenly over the top.

                              Bake:

                                Place the baking dish in the preheated oven and bake for 25-30 minutes or until the top is golden brown and crispy.

                                  Garnish and Serve:

                                    Remove from the oven and let it cool for about 5 minutes. Garnish with fresh parsley if desired, then serve hot and enjoy your delicious homemade macaroni and cheese bake!

                                      Prep Time, Total Time, Servings:

                                        20 minutes | 1 hour | 6 servings