Ingredients:Pasta:
12 oz elbow macaroni or any short pastaCheese Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 1/2 cups whole milk, warmed
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika (optional)
Salt and pepper to taste
2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheeseTopping:
1/2 cup shredded cheddar cheese
1/4 cup panko breadcrumbs (optional)
1 tablespoon melted butter (optional)
1 teaspoon dried parsley (for garnish)Directions:Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Prepare the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the warmed milk and cream, whisking constantly to avoid lumps. Cook until the mixture thickens, about 5 minutes.
Stir in the Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Gradually add the cheddar, mozzarella, and Parmesan cheeses, stirring until the sauce is smooth and creamy.
Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce and stir until well coated.
Assemble and Bake:
Preheat your oven to 375°F (190°C). Transfer the mac and cheese mixture to a greased 9×13-inch baking dish.
Sprinkle the top with additional cheddar cheese. If using breadcrumbs, mix them with the melted butter and sprinkle over the cheese layer.
Bake:
Bake uncovered for 20-25 minutes, or until the top is golden and bubbly.
Garnish and Serve:
Remove from the oven, let cool slightly, and garnish with dried parsley. Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 420 kcal per serving (approx.) | Servings: 6 servin