Ingredients
For the Mac & Cheese
3 cups elbow macaroni (uncooked)
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
1 cup heavy cream
3 cups shredded cheddar cheese
1 cup shredded mozzarella or Monterey Jack
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
Salt & pepper to taste
For the Golden Crunch Topping
1 cup panko breadcrumbs
3 tablespoons melted butter
½ cup shredded cheddar (optional but delicious)
Instructions
- Cook the Pasta
Boil macaroni in salted water until al dente (about 7–8 minutes).
Drain and set aside. - Make the Creamy Cheese Sauce
In a large pot, melt the butter over medium heat.
Add flour and whisk for 1 minute to form a roux.
Slowly pour in the milk and cream, whisking continuously.
Simmer until thickened (3–4 minutes).
Add cheddar, mozzarella, garlic powder, onion powder, paprika, salt, and pepper.
Stir until the cheese melts and the sauce becomes smooth and creamy. - Combine Pasta & Sauce
Add cooked macaroni to the cheese sauce.
Stir until every piece is coated and extra creamy. - Prepare the Crunch Topping
Mix panko breadcrumbs with melted butter.
Stir in a little cheddar if you like an extra cheesy crust. - Assemble & Bake
Pour the mac & cheese into a baking dish.
Sprinkle the crunchy topping evenly over the top.
Bake at 375°F (190°C) for 20–25 minutes, or until golden brown and bubbly. - Serve
Let it cool for 5 minutes before serving for the perfect scoop