Description
This rich and creamy Baked Macaroni and Cheese recipe combines the comforting flavors of sharp cheddar, Velveeta, and Parmesan cheeses with a crunchy pretzel and panko breadcrumb topping. Perfect as a hearty main dish or a crowd-pleasing side, this classic recipe is baked to golden perfection and delivers a luscious, cheesy texture that melts in your mouth.
Ingredients
Scale
Pasta
- 16 ounces elbow macaroni or shell pasta
Cheese Sauce
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 3 cups milk
- 1 cup heavy cream
- 3 1/2 cups freshly shredded sharp cheddar cheese, divided
- 1/2 cup freshly shredded Parmesan cheese
- 6 ounces Velveeta cheese, cubed
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground mustard powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon Dijon mustard
Topping
- 1/2 cup freshly shredded sharp cheddar cheese
- 1 cup pretzels, crushed
- 1/2 cup panko breadcrumbs
- 1 teaspoon dried parsley flakes
Instructions
- Preheat Oven: Preheat your oven to 425 degrees Fahrenheit and lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking.
- Cook Pasta: Bring 4-6 quarts of water to a boil in a large pot. Add a tablespoon of kosher salt and the uncooked pasta. Cook the pasta for about 3 minutes less than the package instructions to keep it slightly firm. Drain and set aside.
- Make Roux: Return the empty pot to the stove over medium heat and melt the butter. Whisk in the flour and cook for 2-3 minutes, stirring frequently until the mixture becomes golden and forms a roux.
- Add Dairy: Gradually whisk in the milk and heavy cream. Continue to simmer and whisk often until the sauce thickens, which takes about 3-5 minutes.
- Season Sauce: Stir in kosher salt, black pepper, ground mustard powder, onion powder, garlic powder, and Dijon mustard to enhance the flavor of your cheese sauce.
- Melt Cheese: Turn off the heat and add the Velveeta cubes, Parmesan cheese, and 3 1/2 cups of the shredded sharp cheddar cheese. Stir constantly until all the cheese melts and the sauce is smooth. Adjust seasoning to taste if needed.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce in the pot and stir well to thoroughly coat the pasta.
- Prepare Topping: In a small bowl, mix together the remaining 1/2 cup shredded sharp cheddar, crushed pretzels, panko breadcrumbs, and dried parsley flakes.
- Assemble and Bake: Pour the macaroni and cheese mixture into the prepared baking dish, then evenly sprinkle the topping mixture over it. Bake uncovered for 18 minutes or until the top is golden brown and bubbly.
- Rest and Serve: Let the baked macaroni and cheese rest for 10 minutes after removing from the oven to set before serving.
Notes
- This recipe was modified in November 2022, replacing 5 ounces of condensed cheddar cheese soup with Velveeta cheese for a creamier texture.
- Use sharp cheddar for a stronger cheese flavor; mild cheddar can be substituted but will yield a milder taste.
- For extra creaminess, ensure not to overcook the pasta before baking.
- The crushed pretzels add a delightful salty crunch, but you can swap them out with breadcrumbs or crushed crackers if preferred.
- If you like a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
Nutrition
- Serving Size: 1 cup
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 80 mg
