- Boil water with 1 teaspoon salt and cook pasta 1-2 minutes less than package instructions (it will finish cooking in the oven).
- Drain and set aside.
Step 2: Make the Cheese Sauce
- In a large saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes to create a roux.
- Slowly whisk in milk and heavy cream, stirring constantly to avoid lumps.
- Add salt, black pepper, paprika, and garlic powder. Cook for 3-4 minutes, stirring until the sauce thickens.
- Lower heat and stir in cheddar, mozzarella, and Parmesan cheese until smooth and melted.
Step 3: Assemble & Bake
- Preheat oven to 375°F (190°C).
- Toss cooked macaroni with the cheese sauce and transfer to a greased 9×13-inch baking dish.
- Mix panko breadcrumbs with melted butter and paprika, then sprinkle evenly over the top.
- Bake for 20-25 minutes, until golden and bubbly.
Step 4: Serve & Enjoy
- Let cool for 5 minutes before serving. Enjoy warm!
Serving & Storage Tips
✔ Best served fresh, but leftovers can be stored in the fridge for 3-4 days.
✔ Reheat gently in the oven at 350°F (175°C) or in a pan with a splash of milk.
✔ Make-Ahead Tip: Assemble the dish and refrigerate unbaked for up to 24 hours, then bake when ready.
Variants & Substitutions
- Spicy Mac & Cheese: Add chili flakes or jalapeños.
- Loaded Version: Mix in cooked bacon, grilled chicken, or sautéed mushrooms.
- Extra Creamy: Add ½ cup cream cheese to the sauce.
FAQ
1. Can I use pre-shredded cheese?
It’s best to shred your own cheese! Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
2. How do I make it extra creamy?
Use a mix of heavy cream and milk, and don’t overbake—it thickens as it cools!
3. Can I use a different cheese?
Yes! Try Gruyère, Monterey Jack, or Gouda for different flavors.
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