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Creamy macaroni and cheese is the ultimate comfort food, combining tender pasta with a rich, velvety cheese sauce that warms the soul. Topped with a crunchy breadcrumb layer, this dish is not only satisfying but also incredibly easy to make, making it perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. Get ready to indulge in a bowl of creamy goodness!
Why You’ll Love This Recipe
This creamy macaroni and cheese is a classic that never goes out of style. The combination of flavors and textures makes every bite a delight. Plus, it’s straightforward to whip up, ensuring you can enjoy this comfort dish without the fuss.
- Comforting and satisfying – Perfect for any occasion.
- Rich and creamy – A cheese sauce that clings to every elbow macaroni.
- Crunchy topping – A delightful contrast to the creamy pasta.
- Easy to customize – Adaptable to your taste preferences.
Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
How to Make Creamy Macaroni and Cheese
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.
- Slowly add the whole milk, whisking continuously until the mixture is smooth and begins to thicken, about 5-7 minutes.
- Reduce the heat to low, then stir in the cheddar and mozzarella cheeses until fully melted and combined. Add garlic powder, onion powder, salt, and pepper, adjusting to taste.
- Fold in the cooked macaroni until it is well coated with the cheese sauce.
- Transfer the macaroni and cheese mixture to a greased 9×13 inch baking dish.
- In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Let it cool for a few minutes before serving. Enjoy!
Tips for the Best Results
- For extra flavor, try adding cooked bacon or sautéed vegetables to the cheese mixture before baking.
- Use a mix of cheeses for a more complex flavor profile; Gruyère or fontina can be great additions.
- Ensure that your sauce is thick enough before adding the macaroni; it should coat the pasta well.
Easy Variations
- Spicy Mac & Cheese: Add diced jalapeños or a dash of cayenne pepper for a kick.
- Vegetable Mac: Stir in steamed broccoli, spinach, or peas for added nutrition and color.
- Buffalo Chicken Mac: Mix in shredded cooked chicken and buffalo sauce for a zesty twist.
What to Serve With It
- A crisp green salad to balance the richness of the mac and cheese.
- Grilled chicken or steak for a heartier meal.
- Roasted vegetables for a side that adds nutrients and flavor.
Storage and Reheating
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Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until warmed through, or place in a baking dish with a splash of milk and cover with foil, heating in the oven at 350°F (175°C) until hot.
Recipe Card
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 6 servings
Ingredients:
- 8 ounces elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley, chopped
Instructions:
- Preheat your oven to 350°F (175°C).
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly.
- Slowly add the whole milk, whisking continuously until the mixture is smooth and begins to thicken, about 5-7 minutes.
- Reduce the heat to low, then stir in the cheddar and mozzarella cheeses until fully melted and combined. Add garlic powder, onion powder, salt, and pepper, adjusting to taste.
- Fold in the cooked macaroni until it is well coated with the cheese sauce.
- Transfer the macaroni and cheese mixture to a greased 9×13 inch baking dish.
- In a small bowl, combine the breadcrumbs and chopped parsley. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
- Let it cool for a few minutes before serving. Enjoy!
Notes: Leftovers can be stored in the fridge for up to 3 days. Reheat gently in the microwave or oven.





















