Ingredients
2 cups elbow macaroni
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups whole milk
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup breadcrumbs or panko
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Salt and black pepper to taste
Optional: fresh herbs (parsley, thyme) for garnish
Instructions
Preheat Oven: Set oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook Pasta: Boil macaroni in salted water until al dente. Drain and set aside.
Make Cheese Sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook 1–2 minutes. Gradually add milk while stirring until thickened. Remove from heat and add cheddar, mozzarella, and Parmesan. Stir until smooth. Season with garlic powder, paprika, salt, and pepper.
Combine Pasta and Sauce: Pour cheese sauce over cooked pasta. Mix until pasta is fully coated.
Add Topping: Transfer mixture to prepared baking dish. Sprinkle breadcrumbs evenly on top. Drizzle a little melted butter for extra golden crust.
Bake: Bake uncovered for 25–30 minutes until the top is golden brown. Optional: broil for 1–2 minutes for extra crispiness.
Rest and Serve: Let sit for 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
Protein Boost: Add cooked beef bacon, shredded chicken, or crab meat.
Veggie Upgrade: Mix in broccoli, spinach, roasted bell peppers, or caramelized onions.
Spicy Kick: Add jalapeños, hot sauce, or pepper jack cheese.
Gluten-Free: Use gluten-free pasta and breadcrumbs.
Vegan Option: Use plant-based milk and cheese alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 6
- Calories: 450 kcal
- Fat: 28g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 18g