Creamy Baked Mac and Cheese: The Ultimate Comfort Food

Preheat your oven to 350°F (175°C). In a large pot, bring salted water to a boil and cook the elbow macaroni until al dente, about 8-10 minutes. Drain the pasta and set it aside.

Make the Cheese Sauce:
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually add the milk and heavy cream, whisking continuously until the mixture thickens, about 5-7 minutes. Stir in the Dijon mustard, garlic powder, onion powder, and a pinch of salt and pepper.

Add the Cheese:
Remove the pot from the heat and stir in the shredded cheddar and mozzarella cheeses until fully melted and smooth. Taste and adjust seasoning if necessary.

Combine Pasta and Cheese Sauce:
Add the drained pasta to the cheese sauce, stirring to coat the pasta evenly with the sauce.

Prepare the Topping:
In a small bowl, combine the panko breadcrumbs, melted butter, and grated Parmesan cheese. Stir until the breadcrumbs are well coated.

Assemble and Bake:
Transfer the cheesy pasta mixture to a greased 9×13-inch baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake for 20-25 minutes, or until the top is golden brown and crispy.

Serve:
Let the baked mac and cheese cool for a few minutes before serving. It’s best enjoyed warm, with a spoonful of creamy cheese in every bite!

Serving and Storage Tips