Baked Macaroni and Cheese
Creamy Baked Mac and Cheese is a tried and true family favorite made with tender pasta, cheddar cheese sauce and a crunchy pretzel topping.
Servings: 10 servings
Ingredients
- 16 ounces Elbow macaroni Or shell pasta
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 3 1/2 cups freshly shredded sharp cheddar cheese divided
- 1/2 cup freshly shredded parmesan cheese
- 6 ounces Velveeta cheese cubed
- 1 teaspoon kosher salt more or less to taste
- 1/2 teaspoon black pepper more to taste
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon dijon mustard
For the topping:
- ½ cup freshly shredded sharp cheddar cheese
- 1 cup pretzels crushed
- ½ cup panko breadcrumbs
- 1 teaspoon dried parsley flakes
Instructions
- Preheat oven to 425 degrees and spray a 9x13-inch baking dish with non-stick cooking spray.
- Boil 4-6 quarts of water in a large pot. Add a tablespoon of kosher salt and pour in uncooked pasta. Cook about 3 minutes less than the package directions call for. Drain and set aside.
- Place the empty pot back on the stove and add butter. Melt over medium heat. Whisk in flour and cook for 2-3 minutes, stirring often, until golden. Whisk in the milk and heavy cream. Simmer, whisking frequently, until the sauce thickens; 3-5 minutes.
- Whisk in the a salt, black pepper, ground mustard, garlic powder, onion powder and dijon mustard.
- Turn off the heat and add the Velveeta, Parmesan and 3 1/2 cups of the sharp cheddar. Stir constantly until all of the cheese is melted. Taste and adjust seasonings as desired.
- Add the drained macaroni to the pot and stir to coat, then pour the mixture into the prepared baking dish.
- In a small bowl, combine the topping ingredients - crushed pretzels, 1/2 cup of shredded cheddar, Panko breadcrumbs and dried parsley. Sprinkle evenly over the macaroni.
- Bake uncovered for 15-18 minutes, or until golden brown and bubbly. Let rest 10 minutes before serving.
Notes
This recipe was modified Nov. 2022. It originally called for 5 ounces of condensed cheddar cheese soup which I replaced with Velveeta.
Nutrition
Calories: 684kcal | Carbohydrates: 55g | Protein: 27g | Fat: 40g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 116mg | Sodium: 1115mg | Potassium: 371mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1412IU | Vitamin C: 0.4mg | Calcium: 605mg | Iron: 2mg
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