Description
This ultra-creamy mac and cheese is packed with bold white cheddar, a touch of Parmesan and mozzarella, and finished with a garlicky, buttery panko topping. It’s comfort food taken to the next level—perfect for a crowd or a decadent dinner side.
Ingredients
Cheese Sauce & Pasta:
6 tablespoons butter
6 tablespoons all-purpose flour
6 cups water
8 cups milk
2 lbs uncooked elbow pasta
2 teaspoons garlic powder
2 teaspoons ground mustard
2 teaspoons salt
½ teaspoon ground black pepper
8 cups sharp white cheddar cheese, shredded
1 cup Parmesan cheese, grated
½ cup mozzarella cheese, shredded
Topping:
1 cup panko breadcrumbs
2 teaspoons garlic powder
½ teaspoon paprika
1 tablespoon olive oil
Instructions
Preheat oven to 375°F (190°C).
In a large pot, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually whisk in water and milk. Bring to a gentle boil.
Stir in pasta, garlic powder, mustard, salt, and pepper. Simmer, stirring often, until pasta is al dente and sauce has thickened (about 10–12 minutes).
Remove from heat. Stir in cheddar, Parmesan, and mozzarella until fully melted.
Pour mixture into a greased 9×13-inch (or larger) baking dish.
In a bowl, mix breadcrumbs with garlic powder, paprika, and olive oil. Sprinkle evenly over mac and cheese.
Bake uncovered for 20–25 minutes until bubbly and golden brown on top.
Let rest for 5–10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 580 / serving
- Fat: 28g / serving
- Carbohydrates: 52g / serving
- Fiber: 2g / serving
- Protein: 28g / serving