Creamy Macroni and Cheese with Breadcrumbs | Ultimate Comfort Food
Indulge in creamy macroni and cheese topped with crispy toasted breadcrumbs. A rich, cheesy, and satisfying comfort food perfect for any occasion!
Equipment
- Big pot for pasta
- Heavy pot or Dutch oven
- whisk
- 9x13 baking dish
- Cheese grater
- Strainer
- Measuring stuff
- Small bowl
Ingredients
Mac and Cheese:
- 1 pound elbow macaroni
- 4 tablespoons butter
- 4 tablespoons flour
- 3 cups whole milk warmed up
- 2 cups sharp cheddar shredded
- 1 cup mozzarella shredded
- ½ cup parmesan grated
- 1 teaspoon garlic powder
- ½ teaspoon mustard powder
- Salt and pepper
- Little bit of paprika
Topping:
- 1 cup panko breadcrumbs
- 3 tablespoons melted butter
- 2 tablespoons parmesan grated
- ½ teaspoon Italian seasoning
Instructions
- Cook pasta: Boil salted water. Throw in macaroni and cook for 2 minutes less than what the box says. Drain it.
- Start the sauce: Melt butter in your pot on medium heat. Dump in flour and whisk for 2 minutes. Don't stop whisking.
- Add milk slowly: Pour in warm milk bit by bit while you keep whisking. Once it's all in, keep stirring till it gets thick enough to coat a spoon. Takes about 5-7 minutes.
- Melt in cheese: Turn heat down low. Add cheddar first, stir till melted. Then mozzarella. Then parmesan. Each time wait till it melts before adding more.
- Season: Mix in garlic powder, mustard powder, salt, pepper, and paprika. Taste it and fix seasoning if needed.
- Mix pasta in: Add your cooked pasta to the cheese sauce. Stir till everything's covered in sauce. Pour into greased 9x13 dish.
- Top it: Mix breadcrumbs with melted butter, parmesan, and Italian seasoning. Sprinkle over the top.
- Bake: Heat oven to 375°F. Stick it in for 25-30 minutes till the top's golden and the sides are bubbling.
- Wait a bit: Let it cool for 5 minutes. Makes it easier to serve and the sauce gets thicker.
Notes
- Shred your own cheese. That bagged stuff doesn't melt right.
- Warm your milk first. Makes everything smoother.
- Undercook the pasta a little. It cooks more in the oven.
- That mustard powder is important. Doesn't taste like mustard, just makes cheese taste better.
- You can make this ahead. Put it together, skip the breadcrumbs, cover it, stick it in the fridge. Next day add breadcrumbs and bake. Give it 10 extra minutes.
- Sauce looks thin? That's fine. It thickens up when it bakes.
- Want it crispier on top? Turn on broiler for last 2-3 minutes. Watch it though.
- Try different pasta. Shells are good. Those corkscrew ones too.
- Reheating leftovers? Add some milk first.