Go Back

Cheesy Baked Macaroni - Comfort Food with a Golden Crunch

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 ounces elbow macaroni (or shells/cavatappi)
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk (whole or 2%), warmed
  • 2 cups shredded sharp cheddar
  • 1 cup shredded low-moisture mozzarella
  • 1/2 cup grated Parmesan, divided
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon mustard powder (optional but recommended)
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1/2 cup panko or plain breadcrumbs
  • 1 tablespoon olive oil or melted butter (for topping)

Method
 

  1. Preheat the oven: Set to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Cook the pasta: Boil in salted water until just al dente (about 1–2 minutes less than package time). Drain and set aside.
  3. Make the roux: In a large pot, melt butter over medium heat. Whisk in flour and cook 1–2 minutes until foamy and lightly golden.
  4. Add the milk: Slowly whisk in warm milk. Simmer, whisking, until slightly thickened and smooth, 3–5 minutes.
  5. Season and cheese it: Stir in garlic powder, onion powder, mustard powder, paprika, salt, and pepper. Remove from heat. Fold in cheddar, mozzarella, and half the Parmesan until melted.
  6. Combine with pasta: Add drained macaroni to the cheese sauce. Stir to coat every noodle.
  7. Assemble: Pour into the baking dish. Mix breadcrumbs with olive oil and the remaining Parmesan. Sprinkle evenly over the top.
  8. Bake: Bake 18–22 minutes until bubbling at the edges and lightly browned on top. For extra color, broil 1–2 minutes, watching closely.
  9. Rest and serve: Let it sit 5–10 minutes so the sauce settles. Scoop and enjoy that cheesy pull.