Description
This classic Baked Macaroni and Cheese recipe features a creamy cheese sauce made from a blend of sharp cheddar, Parmesan, and Velveeta cheeses, combined with tender elbow macaroni and topped with a crunchy mixture of crushed pretzels, panko breadcrumbs, and shredded cheddar. Baked to golden perfection, it’s a comforting, cheesy dish perfect for family dinners or gatherings.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni or shell pasta
Cheese Sauce
- 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
Topping
- 1/2 cup freshly shredded sharp cheddar cheese
- 1 cup crushed pretzels
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried parsley flakes
Instructions
- Preheat oven: Preheat your oven to 425 degrees Fahrenheit and lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Cook pasta: Bring 4-6 quarts of water to a boil in a large pot. Add 1 tablespoon of kosher salt, then add the uncooked pasta. Cook the pasta about 3 minutes less than the package directions recommend to keep it slightly firm. Drain and set aside.
- Make roux: Return the empty pot to the stove over medium heat and melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring frequently until the mixture turns golden and forms a roux.
- Add liquids: Gradually whisk in the milk and heavy cream, keeping the mixture smooth. Continue to simmer, whisking often, until the sauce thickens, about 3-5 minutes.
- Season sauce: Stir in kosher salt, black pepper, ground mustard powder, garlic powder, onion powder, and Dijon mustard until well combined.
- Add cheeses: Turn off the heat; add the Velveeta cubes, Parmesan cheese, and 3 1/2 cups of shredded sharp cheddar cheese. Stir constantly until all the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning if needed.
- Combine pasta and sauce: Add the drained pasta back into the pot and stir thoroughly to coat all the noodles with the cheese sauce. Pour this mixture evenly into the prepared baking dish.
- Prepare topping: In a small bowl, mix together the remaining 1/2 cup shredded cheddar cheese, crushed pretzels, panko breadcrumbs, and dried parsley flakes. Sprinkle this topping evenly over the macaroni in the baking dish.
- Bake: Place the baking dish uncovered in the preheated oven. Bake for 15-18 minutes until the topping is golden brown and bubbly.
- Rest and serve: Remove from oven and let the dish rest for 10 minutes before serving to allow it to set up and cool slightly.
Notes
- Substitute Velveeta for condensed cheddar cheese soup for a smoother, creamier cheese sauce.
- Use freshly shredded cheese for better melt and flavor compared to pre-shredded.
- Cook pasta slightly under al dente as it will continue cooking in the oven.
- For added flavor, consider sprinkling some paprika or cayenne pepper into the sauce.
- This dish can be prepared a day ahead and refrigerated; bake longer if baking cold or frozen.
- For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
