This baked mac and cheese is easy to make with pasta in a rich cheesy homemade sauce (and lots of it) baked until bubbly under a golden crumb topping.
Ingredients :
16 ounces elbow macaroni
5 tablespoons salted butter
5 tablespoons all-purpose flour
1 teaspoon onion powder
½ teaspoon garlic powder
2 ¾ cups milk
½ cup half and half or light cream
½ teaspoon dry mustard powder
½ teaspoon seasoned salt or to taste
¼ teaspoon black pepper or to taste
14 ounces sharp cheddar cheese shredded, approximately 3 ½ cups lightly packed
1 ½ ounces Parmesan cheese shredded, approximately ½ cup
Topping
¼ cup Panko bread crumbs
2 teaspoons butter melted
2 ounces sharp cheddar cheese shredded, approximately ½ cup lightly packed
2 tablespoons shredded Parmesan cheese
Directions :
Preheat the oven to 400°F.
In a small bowl, combine Panko bread crumbs, butter, cheddar cheese, and parmesan cheese and mix well. Set aside.
Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain well, run under cold water, and set aside.
Meanwhile, melt butter in a medium saucepan over medium heat. Stir in flour, onion powder, and garlic powder. Cook for 2 minutes while stirring.
Gradually add the milk and cream, whisking until smooth after each addition. Continue cooking over medium heat until the mixture comes to a simmer and let simmer for 1 minute.
Remove the sauce from the heat and add cheddar cheese, parmesan cheese, and seasonings. Whisk until melted and smooth.
Toss the sauce with the drained pasta and gently spoon it into a 9×13 casserole dish.
Sprinkle the crumb mixture over top and bake for 20 to 22 minutes or until bubbly and topping is browned. Do not overcook.
