Cheesy Heaven Baked Macaroni (Print Version)
# Ingredients:
→ Pasta
01 -
200 g elbow macaroni
→ Cheeses
02 -
400 g sharp cheddar cheese, grated
03 -
100 g mozzarella cheese, grated
04 -
50 g Parmesan cheese, grated
→ Sauce Base
05 -
60 g unsalted butter
06 -
30 g all-purpose flour
07 -
950 ml whole milk
→ Seasonings
08 -
1 teaspoon garlic powder
09 -
1 teaspoon onion powder
10 -
1 teaspoon Dijon mustard
11 -
Salt, to taste
12 -
Black pepper, to taste
→ Topping
13 -
50 g breadcrumbs
14 -
15 ml olive oil
15 -
0.25 teaspoon paprika
# Instructions:
01 -
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente following package guidelines. Drain thoroughly and set aside.
02 -
In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook, stirring constantly, for 2 minutes until mixture is bubbling and lightly golden.
03 -
Gradually pour in the whole milk, whisking continuously to prevent lumps. Bring to a simmer and allow to thicken for 3 to 5 minutes, stirring often.
04 -
Remove the saucepan from the heat. Stir in garlic powder, onion powder, Dijon mustard, salt, and black pepper. Gradually mix in cheddar, mozzarella, and Parmesan cheeses until sauce is smooth and creamy.
05 -
Place the drained macaroni in a large mixing bowl. Pour over the cheese sauce and fold gently until every piece of pasta is evenly coated.
06 -
Preheat your oven to 175°C. Lightly grease a 3-litre baking dish and transfer the macaroni mixture into it, spreading evenly.
07 -
In a small bowl, mix breadcrumbs with olive oil until fully moistened. Distribute evenly over the macaroni mixture. Sprinkle with paprika for color.
08 -
Place the baking dish in the oven and bake for 25 to 30 minutes, or until the topping is golden and crisp.
09 -
Remove from the oven and let stand for 5 minutes before serving warm.
# Notes:
01 -
For an extra-crispy topping, broil for the final 2 to 3 minutes, watching closely to avoid burning.